Oven roasted meatball marinara

It's fresh tomato time and the cherry tomato plants are very happy.  My favorite way to use them is to make an oven roasted marinara with meatballs.  This is easy enough to do on a weeknight if you get started around 4:30-5:00.  I had an awesome soux chef, Daryl helped with gathering items, and chopping.  In summer, this is on our menu at least once per week. 

1 package spaghetti

For the meatballs:
1/2 cup fresh breadcrumbs
1 egg
1/2 cup heavy cream (half/half or whole milk will work too)
1/2 cup grated parmesan
2 T. dried parsley
1 t. dried basil
2 garlic cloves chopped
1/4 - 1/2 t. crushed red pepper
salt and pepper
1 lb. ground sirloin

Preheat oven to 425.  Stir together all ingredients except the sirloin.  Add sirloin, and mix.  Roll into meatballs, set aside. 

For the marinara:
3 lbs. cherry tomatoes, halved
1/2 - 1 large onion, chunky chopped
6-8 cloves garlic, smashed (we really like garlic)
2 t. italian seasoning
2 1/2 t. sugar
2 t. salt
1/2 - 1 t. crushed red pepper
2 T. balsamic vinegar
1 t.  ground black pepper

Put all ingredients in a dutch oven, mix together, top with meatballs and bake, uncovered, for 40-45 minutes. 

After it's cooked remove the meatballs.  I like to skim off some of the liquid so my sauce isn't too runny.  With a blender, or immersion blender, mix until smooth (or your desired consistency).  Add 1 package cooked spaghetti to the sauce, mix well.  Serve, top with meatballs, a teaspoon of mascarpone cheese, and fresh grated parmesan reggiano. 

~ Enjoy ~