Spaghetti and Meatballs
Can you believe this spaghetti and meatballs are ready in just 35 minutes? Dovetailing Tip: Make and cook an additional 16 meatballs to use in Meatball Subs on day 5.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 612
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 612
1 pound spaghetti
salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons worcestershire sauces
1 egg, beaten
1/2 cup italian bread crumbs
1/4 cup grated parmesan, parmigiano-reggiano or Romano cheese
2 cloves garlic, chopped
salt and pepper
2 tablespoons extra-virgin olive oils
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock
1 (28-ounce) can crushed tomato
handful a chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
grated cheese, such as parmigiano-reggiano or romano, for passing at table
crusty bread or garlic bread for serving
Directions:
Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread
Source: foodnetwork.com
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
