Spaghetti with Sicilian Meatballs
These meatballs will be a hit with your family and the surprise of the sweet currants and taste of the pine nuts make them extra special.
|2 tablespoons||olive oil|
|1 1/2 cups||chopped onions|
|2||garlic cloves, minced|
|2 (28-ounce) cans||diced tomatoes in juice|
|4 tablespoons||chopped fresh basil|
|2/3 cup||fresh bread crumbs|
|1/3 cup||freshly grated Parmesan cheese|
|1/4 cup||finely chopped onion|
|3 tablespoons||chopped fresh basil|
|1||garlic clove, minced|
|1/4 teaspoon||ground black pepper|
|1 pound||sweet italian sausage, casings removed|
|2 tablespoons||pine nuts, toasted|
|2 tablespoons||dried currants|
Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.
Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.