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Sausage Meatballs and Spaghetti

 Who doesn't want weeknight spaghetti and meatballs? The twist on this classic is using sausage meat instead of beef- it will add more flavor to the sauce. And Balsamic vinegar in the sauce is my secret weapon...


2 cloves garlic, minced

8 ounce can tomato sauce

Pinch oregano

Pinch red pepper flakes

1 onion, finely minced

1/4 cup red wine

1/8 balsamic vinegar

1 ounce Parmesan, grated

1/2 pou
nd sweet Italian sausage

1 ounce seasoned panko bread crumbs

1 egg

salt and pepper

olive oil, butter

6 ounces spaghetti


Bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to package instructions.

In a medium bowl, gently mix sausage, panko, half the minced garlic, half the parm, 1 large egg, 1⁄2 teaspoon salt, and a few grinds of pepper. Shape into 8 meatballs.

Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add meatballs and cook, turning occasionally, until browned all over, about 5 minutes. 

Discard any excess oil, then add the onions and cook until softened and translucent. Add the oregano, garlic and red pepper flakes, and cook until fragrant. Add the wine and balsamic and cook until the liquid is reduced by half. Stir in the tomato sauce and 1 cup of water and bring to a simmer. Add the meatballs back to cook through and thicken the sauce. Shut off the heat and add a knob of butter and melt into the sauce.

Add in the spaghetti and mix to coat with the sauce. Serve in bowls with meatballs and more warm on top. Enjoy!


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