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Foodie Mama's 'Colossal' Meatballs with Marinara

Spaghetti and meatballs is one of my favorite meals.  I make the marinara sauce several times a month for a quick meal, but the addition of the meatballs makes it more special.  These giant meatballs are made healthy with wheat germ as the filler, but breadcrumbs could easily be substituted.  Poking holes in the meatballs allows the marinara to soak in.

Foodie Mama

Marinara Sauce:
4 T Extra Virgin Olive Oil
5 Cloves Garlic, minced
1 T Dried Basil
1 T Dehydrated Onion, minced
2 Large Cans (28 oz) Crushed Tomatoes
2 C Water
2 t Salt
1 t Black Pepper

Heat oil in a large pot over medium heat.  Add garlic and stir until brown, do not burn.  Add basil, onion, salt and pepper and stir.  Add tomatoes and water.  Turn heat to high and bring to a boil.  Reduce heat and simmer 15 mins.  More salt can be added to taste.

Foodie Mama's Colossal (they are huge!) Meatballs:
2 lb Ground Beef (you can also substitute 1# ground pork or 1# ground Italian sausage along with #1 beef)
4 Garlic Cloves, minced
1/3 C Grated Parmesan Cheese
1/3 C Milk
2/3 C Wheat germ (or Fine Breadcrumbs)
2 Eggs
1 1/2 t Ground Sage
1 t Thyme
1 t Ground Cumin
1/2 t Salt
1/4 t Black Pepper

Prepare Marinara Sauce shown above.  Preheat oven to 400 degrees F.  Cover a jelly roll pan with aluminum foil.  Spray with non-stick cooking spray.

Combine all ingredients in a large bowl.  Mix thoroughly, using hands to ensure all combined.  Form mixture into 2 " balls and place on lined pan and poke a few holes in each one with a toothpick or skewer.  This should make about 48 meatballs; will likely need to cook in a few batches.  Cook for approx 16 minutes in oven, turning after 8 minutes.  Place meatballs into marinara sauce until ready to serve.

Meanwhile, cook any pasta (I prefer regular long spaghetti, whole wheat) according to instructions.  Serve Meatballs and sauce over pasta.