Sangres Weeknight Spaghetti & Meatballs by Brandt Y.

I set a pound of our DELICIOUS grass-finished, Colorado-raised ground beef out this morning, in preparation for making tacos tonight. As you can see... that did not happen.

I decided on spaghetti on meatballs. I will give my “recipe” (more like guidelines) below. But first... am I the only one who drinks milk with pasta?! My wife thinks I’m crazy, but we grew up doing this!

For the meatballs, I used a pound of our grass-finished ground beef, 2 eggs, some Buckeye Smokers AP Seasoning (told you I use it on everything - but don’t use as much on this, the cheese has plenty of salt), a couple splashes of red wine vinegar, and enough bread crumbs to make the same consistency as meatloaf. Formed into roughly 1” balls and baked in a Pyrex 13x9 dish at 400 for 25 minutes. I then used store bought sauce (my Nana would NOT be proud) and simmered them in there to finish. I added these sun dried tomatoes to the sauce and on top, and then did fresh grated Parmesan so I could feel like I was at Olive Garden *chef’s kiss*.