Classic Spaghetti and Meatballs

My kids could eat this every day. I probably could too. Sometimes I get crazy and grind my own meat, or mix the types of meat, but a beef meatball is pretty darn good and simmered in some good tomatoes, is just the perfect meal. Be sure to make extra meatballs and sauce, so you can have meatball subs for leftovers!

Meatballs

½ cup parmesan, grated
½ cup panko bread crumbs
¼ cup onion, minced
2 garlic cloves, minced
2 tsp Worcestershire sauce
1 TBSP tomato paste
1 tsp dried oregano
1 lb ground beef, 80/20
1 egg
Salt

3 TBSP extra-virgin olive oil, more as needed
1 24 oz can crushed tomatoes
2 TBSP parmesan, shaved

1 lb pasta, cooked

Meatballs:
1. In a large bowl, combine all ingredients well. Form golf ball sized balls and set aside.
2. Heat 1 tablespoon of oil in a large pot on high heat.  In batches, add meatballs to pan, being sure to not crowd pan, cook for a 6-9 minutes, turning carefully as to not break.  Remove from pan, repeat with remaining meatballs.
4. Add olive oil, or use the grease from the meatballs if there is enough. Add tomatoes to pan and bring to a simmer, scraping up the browned bits on the bottom of the pan. Add meatballs and their juices to the tomatoes, cover and simmer until the meatballs are cooked through, 30 minutes.

Serve hot over pasta, drizzled with more olive oil and sprinkled with more cheese.