Corleone Family Meatballs

1/2 cup shallot, minced

10 cloves of garlic, minced

1 teaspoon of salt

1 teaspoon of chili flakes

1 teaspoon of ground black pepper

2 tablespoons fresh parsley, finely chopped

2 pounds of ground beef (preferably 80/20)

1 cup breadcrumbs of choice

2 eggs

Olive oil

2 jars or 4.5 cups of tomato sauce (preferably tomato basil)

Fresh basil

In a large bowl combine the shallot, garlic, salt, chili flakes, black pepper, parsley, ground beef, breadcrumbs and eggs. Mix with a spoon (or your hands) until well-combined. Heat a large pan over medium heat with a just enough olive oil to coat the bottom of the pan. While the oil is heating, form your meatballs. Try to make the meatballs about an inch and a half in diameter, or just larger than a golf ball. Brown the meatballs in the hot oil on all sides and then cover with both jars of sauce. Place a lid on the pan and reduce the heat to a low simmer. Cook for fifteen minutes on one side, and then flip the meatballs and cook for another fifteen minutes. Serve with spaghetti and garnish with fresh torn basil.