• 4 sprigs of fresh rosemary, de-stemmed & finely mincd

• 12 saltine crackers, crushed

• 2 teaspoons Dijon mustard

• 2 pounds ground beef, pork, or a mixture of the two

• 1 tablespoon dried oregano

• 1 large egg

• salt & pepper

• olive oil

• 1 bunch of fresh basil

• 1 medium onion

• 2 cloves of garlic

• red pepper flakes

• 2 pounds San Marzano tomatoes, peeled, seeded, and chopped

• 2 tablespoons balsamic vinegar

• 1 pound dried spaghetti

• Parmesan cheese, for grating

Mix rosemary and crushed crackers to mustard, meat, and oregano.  Add egg and add a good pinch of salt and pepper.  Mix well and form into 24 meatballs. Drizzle them with olive oil, cover and refrigerate until needed.  Heat oil in large skillet and sauté onion and galic until golden.  Add red pepper flakes, basil, tomatoes, and balsamic vinegar.  Simmer while cooking meatballs and pasta.  In another large skillet, heat olive oil and fry meatballs until browned on all sides and cooked through.  Add the meatballs to the sauce and simmer until the pasta is ready.  Cook spaghetti until al dente, then drain and combine with enough sauce to coat noodles.  Serve with meatballs and grated parmesan.

• 4 sprigs of fresh rosemary, de-stemmed & finely mincd

• 12 saltine crackers, crushed

• 2 teaspoons Dijon mustard

• 2 pounds ground beef, pork, or a mixture of the two

• 1 tablespoon dried oregano

• 1 large egg

• salt & pepper

• olive oil

• 1 bunch of fresh basil

• 1 medium onion

• 2 cloves of garlic

• red pepper flakes

• 2 pounds San Marzano tomatoes, peeled, seeded, and chopped

• 2 tablespoons balsamic vinegar

• 1 pound dried spaghetti

• Parmesan cheese, for grating

Mix rosemary and crushed crackers to mustard, meat, and oregano.  Add egg and add a good pinch of salt and pepper.  Mix well and form into 24 meatballs. Drizzle them with olive oil, cover and refrigerate until needed.  Heat oil in large skillet and sauté onion and galic until golden.  Add red pepper flakes, basil, tomatoes, and balsamic vinegar.  Simmer while cooking meatballs and pasta.  In another large skillet, heat olive oil and fry meatballs until browned on all sides and cooked through.  Add the meatballs to the sauce and simmer until the pasta is ready.  Cook spaghetti until al dente, then drain and combine with enough sauce to coat noodles.  Serve with meatballs and grated parmesan.