Spaghetti con Polpettine

So....this is my first entry.....we'll see how it goes!

One of my favorite simple recipes is spaghetti with meatballs. I like the meatballs to be small because it's easier to keep them juicy and flavorful!  I feel very strongly that how one cooks really depends on her own taste.  The portions i list below are really only a guideline- you should look closely at what you are mixing together and decide what you want the end result to be- garlicky? cheesy? maybe heavy on parsley? whatever you like!  What you cook should come from you. Except if you are baking...in which case you should ALWAYS follow a recipe's portions to the letter!

Okay, so here goes:

Spaghetti con Polpettine:

This recipe should take about a half hour and serve 4 people. 

Polpettine-

• 1/2 lb ground sirloin
  
• 1/2 lb ground veal
  
• parmesan cheese
  
• 2 handfuls of parsley (or basil)
  
• 3-4 pieces of stale, good italian bread
  
• 3 large cloves of garlis
  
• extra virgin olive oil
  
• kosher salt
  

Combine garlic parmesan, bread, salt in blender.  Mix until crushed.  Add olive oil until the consistency is smooth. Combine with the 2 meats and mix together well (by hand).  Roll the mixture into small balls, about 1 inch in diameter.  Heat olive oil on medium-high heat. Cook meatballs in pan until they are brown on the outside and cooked through the center.

Sauce:

• 1 large can peeled, crushed tomatoes
  
• 1 clove garlic (chopped)
  
• 1 small spanish onion (choped)
  
• 1/4 cup of red wine
  
• olive oil
  

Heat oil in a large frying pan (on high heat).  Add onion and garlic and saute until both are translucent and fragrant.  Add tomatoes and wine, lower heat and let simmer about 15-20 minutes until sauce has thickened.  Add meatballs and cook about a minute, stirring.  Toss with 1 lb cooked spaghetti. Serve.