Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

8

  ounces

 spaghetti -- cooked and drained

1/2

  cup Italian

  Six Cheese

  Meatballs

1/2

  pound

  Italian sausage

1/2

  pound

  extra lean ground beef

1/2

  cup

  panko

1/4

  teaspoon

  seasoned salt

1/8

  teaspoon

  seasoned pepper

1/4

  cup

  red wine

1/4

  cup

  grated fresh Parmesan cheese

1

  whole

  egg

  Sauce

1

tablespoon

  olive oil

1

  medium

  shallot -- minced

2

  cloves

  garlic -- minced

14 1/2

 ounces

  no salt added diced tomatoes with basil & garlic & oregano -- drained

2 1/4

  ounces

  black olives sliced

8

  ounces

  no salt added tomato sauce

6

  ounces

  no salt added tomato paste

1

tablespoon

  low sodium Worcestershire sauce

1

  teaspoon

  Dijon mustard

1

  teaspoon

  homemade Italian seasoning -- see recipe

1

  teaspoon

  balsamic vinegar

1/2

  cup

  red wine

1/2

  teaspoon

  fennel seeds

In a large bowl soak panko in red wine.

Add remaining meatball ingredients and mix until incorporated but don't overmix. Shape into balls.

Heat oil in large frying pan and brown the meatballs on all sides. Remove and drain on paper towels.

Add shallot to empty pan and cook until softened about 2 minutes.

Add garlic and cook for 30 seconds.

Add wine and scrape up any brown bits.

Add remaining sauce ingredients for sauce and heat until boiling. Reduce heat to simmer.

Return meatballs to sauce and simmer for about 30 minutes.

Serve over pasta and top with cheese.

Notes: Makes 12 large meatballs.

Makes 8 servings.