Step 1

In a medium size bowl add the ground pork, granulated garlic, black pepper, salt, dried oregano and dried thyme.  Mix together.

Step 2

Roll the ground pork mixture into balls that are a little bit smaller than a golf ball.

Step 3

Heat a skillet on medium heat and add the olive oil.

Step 4

To the skillet, add the meatballs.  As they cook, keep turning them so that each side will brown.

Step 5

Once each side has browned (about 8 minutes), cover the pan with a lid and turn the heat down to low.

Step 6

Continue cooking for until the meatballs are completely cooked through (about another 5 to 7 minutes).

Step 7

Transfer the meatballs from the skillet onto a plate while making the sauce. Leave any remaining remnants from the meatballs in the skillet.

Step 8

In the same skillet add the white wine.  Heat the skillet on medium heat and continue to stir as the wine reduces (about 5 minutes).

Step 9

Then to the skillet, add tomato sauce, dried basil, dried thyme, hot red pepper flakes (add a bit more if you prefer more heat), and the salt.  Stir.

Step 10

Turn the heat down to low and let the sauce simmer (stirring occasionally) while cooking the pasta.

Step 11

In a medium size pot, add hot water and bring it to a boil. To the boiling water, add salt. Add the pasta to the boiling water.

Step 12

Cook the pasta until its al-dente (firm) (according to package instructions). Drain the pasta (don’t rinse the pasta) and set aside.Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.

Step 13

For Serving - To serving dishes, add the spaghetti pasta.  Cut the meatballs in half and add them on top and on the sides of the pasta (cut-sides down).

Step 14

Then pour warm marinara wine sauce and top with parmesan cheese.  Serve while warm.