Spaghetti & Smashed Meatballs

Ingredients

• 1360g 93% lean ground beef
• 40g Parmigiano Reggiano, grated
• 5g nutritional yeast
• 30g olive oil
• 1 1/2 Tbsp coarse salt
• 1 Tbsp Italian seasoning
• 1 Tbsp garlic powder
• 1 tsp black pepper
• 1/2 tsp baking soda
• 30g olive oil, divided
• 300g sweet onions, diced
• 20 cloves garlic, minced
• 2 cans crushed San Marzano tomatoes
• beef bone broth
• 2 1/2 cups water
• basil

Instructions

1. Mix your lean ground beef with seasonings, parmesan cheese, and olive oil.
2. Form that into 14 or 15 extra large meatballs and place to the side.
3. Cook down some onions and olive oil until browned.
4. Create a well in the center and fry some garlic and tomato paste for about five or six minutes.
5. Pour over two cans of crushed San Marzano tomatoes, beef bone broth, and salt, and place that to the side to simmer.
6. Add your meatballs to the oven and cook most of the way through.
7. With a spatula or spoon, smash your meatballs to create irregular shapes that get super brown and crispy under the broiler.
8. Add your spaghetti straight to the sauce along with two and a half cups of water.
9. Bring it up to a boil for about 20 to 30 minutes until the pasta is cooked all the way through.
10. Add in your broken apart smashed meatballs and some basil.
11. Mix thoroughly to completely combine.