Spaghetti & Meatballs

I believe the key to successful entertaining is making others feel at home in your home.  While I love experimenting with unique foods and flavors, sometimes it's best to surprise everyone with a classic!  This recipe is perfect for company because it can be made ahead and reheated when needed (up to 3 days later).  I also skip the pan frying of classic meatball recipes and instead opt for browning in the oven.

Ingredients:  (makes 16 meatballs; easily doubled)
* 1 lb. ground beef (85% lean)
* 1 tsp. fresh basil, chopped
* 1 tbsp. fresh parsley, chopped
* 1 egg
* 2/3 c. ricotta cheese
* 1/3 c. dry italian breadcrumbs
* 1/2 tsp. each of salt, pepper
* 2 tbsp. extra virgin olive oil
* Tomato Sauce

Preheat oven to 450.  Line a baking sheet with parchment paper.  Heat tomato sauce over medium-low heat.  In a mixing bowl, add ground beef, basil, parsley, egg, ricotta cheese, breadcrumbs, salt and pepper.  Using your hands, combine all ingredients, being careful not to overwork the meat.  Form mixture into 1 1/2 inch balls and line on baking sheet with about 1/2 in. between each meatball.  Bake for 20 minutes, then transfer to simmering tomato sauce.  Reduce heat to low and simmer for 30 minutes.  Serve over spaghetti noodles. If making ahead, reheat meatballs in sauce for 1 hour over low heat.  Enjoy!