Spaghetti and Meatballs

I wanted to post this recipe in honor of Father’s Day.  My father taught me his secrets to making really good meatballs: you have to add Parmesan cheese, don’t over do it with bread crumbs, and always brown the meatballs.  This recipe is somewhat different from the ingredients my dad would use, but I still always use those three tips.

Ingredients
1 pound ground bison or beef
1/2 to 3/4 cup of bread crumbs (I use panko)
1/3 cup fresh grated Parmesan cheese
1 tsp dried oregano
2 cloves finely chopped garlic
1 tbsp finely chopped fresh basil (optional)
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1 egg

Combine the ingredients by hand until the mixture is evenly combined.  I like to make the meatballs with about 2 tablespoons of meat so they are on the small side.  Heat a pan with about a 1/4 inch of olive oil.  Add the meatballs in batches and brown on each side.  They will fully cook when they are added to the sauce.

I like to serve this with a really simple sauce: 3 cloves garlic sauted in olive oil, 1 large cal on crushed tomatoes and 1/4 cup chopped fresh basil.   Add the meatballs to the sauce and heat through and toss with spaghetti.