Spaghetti and Meatballs

1 lb. ground beef
1 lb. ground pork
1 small onion, finely chopped
2 cloves garlic, minced
1/3 cup dry breadcrumbs
1/3 cup parmesan cheese, grated
2 Tbsp. fresh herbs (parsley, oregano, basil), chopped
1 tsp. salt
1/2 tsp. pepper
1 egg

Olive oil
4 cups of your favourite tomato sauce

In a large bowl, combine all meatball ingredients.
Mix thoroughly with your hands, but do not over work, as this will make the mixture tough.
With slightly damp hands, form mixture into meatballs the size of walnuts. Meatballs can be covered and refrigerated for up to 1 day before cooking.
In a skillet, heat about 2 tsp. olive oil over medium heat. Brown meatballs in batches until meatballs are brown on all sides. Be careful not to break the meatballs. Repeat with remaining meatballs.
Drain well and simmer in your favourite tomato sauce for 15 minutes.
Serve with spaghetti cooked al dente and extra parmesan cheese.

Makes 6 servings