Giant Meatballs!

J is getting his wisdom teeth pulled tomorrow, so it'll be liquids and baby food for awhile. For his last supper (in awhile, at least), I made him giant meatballs and spaghetti.

I prefer a chunky meat sauce with a lot of diced vegetables, but J likes one giant meatball per plate and a thin tomato sauce. And really, who could have big complaints about a giant meatball?

I did cheat today, though. I put a huge onion, an entire bulb of garlic, and the leaves of one bunch of parsley in a food processor. I sauteed a third of this mix and then dumped in a jar of sweet pepper marinara, a cup of red wine, and a tin of tomato paste. I squeezed some of the liquid out of what remained of the onion mix and added it to a pound and a half of ground beef, a pound of ground turkey, an egg, a quarter cup of bread crumbs, maybe a quarter cup of milk, a tablespoon of salt, and about a teaspoon each of black pepper, mace, marjoram, garlic powder, and onion powder. I made tennis sized meatballs and put them, raw, into the tomato sauce. I made sure to coat all the meatballs in sauce, then put the pot in the oven at 325 degrees for an hour. I would suggest at least an hour and a half in the oven if not two. If you're in a hurry, make smaller meatballs.