This recipe is sponsored by Barilla Premium Red Sauce

Ingredients:

Meatballs:

1 pound ground beef
1 pound ground Italian sausage
1 egg
1 cup oyster crackers, crushed (you can also use saltines or normal breadcrumbs)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 small onion, finely diced
1 large garlic clove, grated
2 tablespoons fresh grated Parmesan
Vegetable oil
2 jars Barilla Premium Red Sauce (I used Barilla Savory Herb)
Barilla spaghetti (I used the thick spaghetti)
Parmesan, for serving

Preparation:

In a large bowl, add the ground beef, Italian sausage, egg, crushed oyster crackers, salt, pepper, onion, garlic, and Parmesan. Mix until fully combined, I prefer using my hands to mix.
Grab a big handful of the meat mixture and roll between your hands into a ball. I like a pretty good sized meatball and use about 1/4 cup for each. Repeat with remaining meat mixture.
Add vegetable oil to a cast iron skillet and heat over medium high heat.
Once the oil is hot and shimmering, add the meatballs. Don’t overcrowd the pan.
Turn the meatballs on a new side every ~3 minutes. The meatballs don’t have to be cooked all the way through but they should have a nice brown crust all over! Repeat with remaining meatballs and set aside.
In a large, heavy-bottomed pot over medium-low heat, add in the 2 jars of Barilla sauce.
Add the meatballs into the pot and turn to coat in the sauce. Simmer for 30 minutes or until cooked through.
Boil your spaghetti to al dente, meaning the spaghetti should still have some bite in the middle!
Drain the spaghetti and add it to the pot of meatballs and sauce.
Toss the spaghetti in the sauce to coat evenly.
Serve with some fresh grated Parmesan.
Enjoy!