Side Pannel
Spaghetti and Meatballs Recipes
Spaghetti and Meatballs Recipes
- Recipe Submitted by Whoopie on 10/25/2014
Category: Healthy Recipes, Beef, Eggs
Ingredients List
- 1 lb spaghetti
- 1 salt, for pasta water
- 1 1â„4 lb ground sirloin
- 2 tsp worchestershire sauce, (eyeball it)
- 1 egg, beaten
- 1â„2 cup Italian bread crumbs, (a couple of handfuls)
- 1â„4 cup parmesan (Parmigiano Reggiano) or romano cheese, grated
- 2 clove garlic, chopped
- 1 salt
- 2 tbsp extra-virgin olive oil, (2 turns of the pan)
- 1â„2 tsp crushed red pepper flakes
- 4 clove garlic, crushed or chopped
- 1 small onion, finely chopped
- 1 cup beef stock, available on soup aisle in market in small paper boxes
- 28 oz can crushed tomatoes
- 1 handful flat-leaf Italian parsley, chopped
- 10 fresh basil leaves, torn or thinly sliced
- 1 Parmigiano-Reggiano or romano cheese, grated, for passing at the table
- 1 crusty bread or garlic bread, for passing at the table
- 1 black pepper
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 (and some good chianti!)
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 (and some good chianti!)
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