This recipe is spaghetti and meatballs like you've never tried before. A 100% grass fed meatball tastes incredibly more fresh and tasty than a conventional meatball. You'll never be able to go back! 

Meatball Ingredients

• 3 tablespoons olive oil
• 1 yellow onion
• Kosher salt to taste, plus 2 ½ teaspoons
• 3 garlic cloves
• 2 cups torn pieces of crustless white bread (½ inch pieces)
• ½ cup water
• 2lb KOL Foods 100% Grass-Fed Ground Beef
• ¼ cup chopped fresh flat‐leaf parsley
• 1 teaspoon finely chopped fresh thyme
• ½ teaspoon freshly ground pepper
• 7 cups tomato sauce or marinara sauce
• 1 ½ lbs spaghetti, cooked and drained

Marinara Sauce Ingredients

• 2 cans (each 28 oz) whole tomatoes
• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 to 4 garlic cloves, minced
• ½ cup hearty red wine
• ¼ teaspoon red pepper flakes
• 1 bay leaf
• ¼ cup chopped fresh chopped basil

Meatballs

In a large pan over medium heat, warm 1 tablespoon of olive oil. Add the onion, season with salt and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Let cool.

In a bowl, combine the bread and water. Add the ground beef, onion mixture, parsley, thyme, the 2 ½ teaspoons salt and the ½ teaspoon pepper and mix with your hands until cohesive (do not over mix or meatballs will be dense). Form the mixture into 10 large meatballs.

In the same pan over medium‐high heat, warm the remaining 2 tablespoons olive oil. Working in 2 batches, brown the meatballs for about 6 minutes per batch. Transfer to a plate. Reduce heat to medium, pour the tomato sauce into the pan and add the meatballs. Simmer, turning the meatballs once, until they are cooked through, about 20‐25 minutes.

Divide the spaghetti among individual bowls and top with the sauce and meatballs. Serve immediately.

Serves 5 or 6

Marinara Sauce

Place the tomatoes in a tomato press or food mill over a bowl and pass them through the press or mill. Repeat as needed until all of the large pieces of tomatoes are crushed. Alternatively, pour the tomatoes into a large bowl and crush them between your fingers. set aside.

In a large, heavy nonreactive saucepan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Add the wine and bring to a boil. Add the crushed tomatoes anf their puree, the red pepper flakes and bay leaf. Increase the heat to medium‐high and bring to a boil, stirring frequently. Reduce the heat to low and simmer, stirring occasionally to prevent scorching and add water if the sauce thickens too quickly, about 1 ½ hours. During the last 15 minutes of simmering, stir in the basil.

Discard the by leaf. Use the sauce immediately, or let cool, cover and refrigerate for up to 4 days or freeze for up to 3 months.

Makes 6 cups