Arrabbiata Spaghetti and Meatballs

My husband and daughter asked for spaghetti and meatballs again for dinner. If I've said it before, I'll say it again: My family would eat spaghetti and meatballs three times a week if I allowed them to. I have been on this spicy kick recently, so I decided to use Arrabbiata sauce over the spaghetti and meatballs. Arrabbiata is a Roman sauce. All'arrabbiata means "angry style", named due to the heat of the peppers.

Ingredients:

Meatballs

• 1 lb ground beef
• 1 egg
• 1/4 c Italian-style bread crumbs
• 1/4 tsp sea salt
• 2 tbsp parmesan cheese
• 2 tbsp olive oil

Arrabbiata Sauce

• 1/4 c olive oil
• 1/2 tsp sea salt
• 1/2 onion, minced
• 1 clove garlic, minced
• 1 tsp dried basil
• 1 tsp crushed red pepper flakes
• 1/4 c tomato paste
• 2 (14.5 oz) cans of crushed tomatoes, undrained
• 1/4 c fresh parsley, chopped
• 1/2 tsp sugar
• Freshly ground black pepper, to taste
• Dry sherry wine, splash

Directions:

• Make the sauce. Heat oil in a large sauce pan over medium heat. Add all of the sauce ingredients and mix well. Turn heat to low and simmer, stirring occasionally.
  
• Make the meatballs. In a large bowl, mix together the egg, beef, bread crumb, salt and parmesan cheese. Form into meatballs.
• Heat oil in a large skillet. Add meatballs and cook on all sides until golden brown and cooked through.
• I drain the sauce because my husband does not like chunks.
  
• Put the meatballs in the sauce and allow to simmer for at least 30 minutes. I like to leave mine in the sauce for at least 2 hours.
• Serve over cooked pasta.
  
• Enjoy!