Micheal Chiarello Italian Meatballs

Ingredients

• 1 pound ground sirloin
• 1 large egg
• 2 tablespoons freshly grated Parmesan
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoons dried oregano
• 1 tablespoon finely chopped fresh basil leaves
• 1 cup finely chopped onion
• 1 cup fine dried bread crumbs
• 1 clove garlic, minced
• Grey salt
• Freshly ground black pepper
• 2 cups water
• Red Sauce (Gravy), recipe follows

Directions

In a large bowl, mix together the meat, egg, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1 cup of the water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes.
Drain the juice out of the bottom of the pan. Cover with Red Sauce sauce, and toss with a pasta of your choice before serving, or serve as is.


http://www.foodnetwork.com/recipes/michael-chiarello/meatballs-recipe/index.html

Pioneer Woman's Spaghetti Sauce

http://thepioneerwoman.com/cooking/2012/09/spaghetti-sauce/