½cupgrated Parmesan cheeseplus additional for serving
1mediumonionfinely diced (reserve 3 Tbsp for sauce)
1Tbspdry Italian seasoning
8largecloves garlic, minced reserve 1 ½ tsp for sauce
1tspcrushed red pepper flakesoptional (may use ½ tsp black pepper instead)
228 ozcans crushed tomatoes
3Tbspcan Italian seasoned tomato paste
2tspdry Italian seasoning
1tspeach salt and black peppermay adjust to taste
3Tbspchopped fresh Italian parsley
1lbdry spaghetti for servingcooked to al dente per package instructions
Preheat oven to 400°F. Spray a broiler pan or a large baking pan fitted with a rack with cooking spray. Set aside.
To a medium size mixing bowl add ground beef and sausage, onion, panko, Parmesan cheese, Italian seasoning, salt, garlic and red pepper flakes. Beat milk and eggs together then, add to the bowl. Using your hands, mix everything together thoroughly.
Form into 1 ½ - 2 inch meatballs and place onto the rack without touching. (I use a 2 oz ice cream scoop to keep meatballs uniform in size) Bake for 25 minutes.
While meatballs bake, in a large pot on the stovetop, heat a couple of drizzles of oil over medium-high heat. Add onion, and simmer for 1-2 minutes or just until translucent. Add garlic, saute for 1 minute longer.
Add tomatoes, tomato paste, dry Italian seasoning, salt, pepper and sugar. Simmer over medium low, covered while meatballs bake.
Add cooked meatballs to sauce, gently stir to coat. Simmer over medium low uncovered for 5 minutes.
Serve over cooked spaghetti, garnished with fresh parsley and additional Parmesan.
You can thicken the tomato sauce further by adding more tomato paste, if desired.