Spaghetti With Small Meatballs

• ground veal or 1 lb beef↗1 lb
• Italian breadcrumbs↗1⁄8 cup
• salt↗1⁄2 teaspoon
• pepper↗1

  pinch

• garlic powder↗1⁄2 teaspoon
• nutmeg↗1⁄4 teaspoon
• chili powder↗1⁄4 teaspoon
• olive oil↗1⁄4 cup
• onion↗1

  finely chopped

• garlic clove↗1

  finely chopped

• tomatoes↗2 cups

  peeled and finely chopped (I use canned tomatoes)

• chicken stock↗3⁄4 cup
• red wine↗1⁄4 cup
• tomato paste↗2 tablespoons
• garlic powder↗1⁄2 teaspoon
• salt & pepper, to taste
• lb spaghetti, cooked and drained↗1
• ounces parmesan cheese, grated↗4
• oil

Step-by-step instructions

1. 1

   Combine ground meat, breadcrumbs, salt, pepper, nutmeg and chili powder, then form the mixture into small balls with the palms of your hands.

2. 2

   Heat oil in frying pan, and cook onion and garlic for 5 minutes. Add the meatballs and brown all over.

3. 3

   Add tomatoes, stock, wine, tomato paste, garlic powder, and salt & pepper, and simmer for 30 minutes.

4. 4

   Place cooked pasta on a heated platter. Pour some sauce and meat balls over the pasta. Sprinkle with grated cheese and serve immediately.

5. 5

   Note: Sometimes I will make extra meatballs and flash freeze them, then store them in plastic bags. When I'm ready to use them, I make the sauce and add the frozen meatballs to the sauce allowing for a longer cooking time.