Baked Meatballs & Spaghetti

I love this stuff. It looks like it's a lot of work, but it's really not! I love making baked meatballs because they are easy and a lot of the fatty grease drains out of them while it is baking. If you aren't keen on the idea of baking your meatballs, just cook them like you normally would in a large skillet. Enjoy!

1 Lb. spaghetti
1 1/4 Lb. ground beef
2-3 Tbsp. Worcestershire sauce
1 egg, beaten
1/2 c. Italian bread crumbs
1/2 c. grated parmesan cheese
2 cloves garlic, chopped
2 tsp. crushed red pepper flakes (divided)
salt and pepper
2 Tbsp. oil
5 cloves garlic, crushed
1 small onion, finely chopped
1/2 c. beef stock
1 (28oz) can crushed tomatoes
4 Tbsp. parsley
15 fresh basil leaves, finely chopped

Preheat oven to 425 degrees. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, 1 tsp. crushed red pepper flakes, salt and pepper. Roll meat into medium-sized meatballs and place on lightly greased cookie sheet. Bake balls 10 to 12 minutes, until no longer pink. Heat a deep skillet over medium heat. Add oil, remaining crushed pepper, garlic and onion. Saute 5-7 minutes, until onion becomes soft. Add beef stock, crushed tomatoes, parsley and basil. Bring to a simmer for about 10 minutes. Add meatballs and cook for another 20-30 minutes. Meanwhile, cook the spaghetti to al dente (or however you like it). When the sauce and meatballs are finished, serve over the cooked and drained spaghetti noodles (or toss it all together before serving). Top with Parmesan cheese.

Can Freeze and thaw to heat when ready. Just cook pasta on serving day.