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Add a photoThe best way to describe this dish is a southern rustic meatball meets a sassy northern sauce. Who would have ever thought that they would be a perfect match made in heaven?
Ингредиенты
- Sauce:
- 2x 28 oz (800 g) pureed tomato sauce (or pomodoro passato)
- 1/2 cup (112 g) unsalted butter
- 2 medium onions (or 1 large), peeled and halved through the root
- 1/2 tsp salt, or to taste
- 1/2 tsp sugar for acidity (if necessary)
- Meatballs:
- 1 cup (100 g) fresh white bread crumbs
- 8 tbsp milk
- 8 oz. (250 g) ground beef
- 8 oz. (250 g) ground pork
- 1 cup (100 g) grated parmesan (Grana Padano or Romano Pecorino also work well)
- 1/3 cup (15 g) finely chopped Italian parsley
- 1 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
- 1 large egg
- 2 large garlic cloves, pressed or very finely minced
- Pasta and Cheese:
- 1 lb (500 g) spaghetti
- Freshly grated Parmesan cheese for serving (Grana Padano or Romano Pecorino can also be used)
Инструкции
- Place all the ingredients for the sauce in a dutch oven or heavy-bottomed sauce pan. Swirl about 3/4 cup (200 ml) water in the cans and add to sauce mixture. Simmer over medium heat while preparing the meatballs (about 20-30 minutes, depending on quick you are).
- Mix all the ingredients for the meatballs in a large bowl, mixing well with your hands. Using an ice cream scoop, scoop out all the meat mixture first, and then roll them out (you'll 20-24 pieces).
- Place them into the sauce, reduce heat to medium-low, and simmer for 15-20 minutes until the meatballs are cooked through. Using a slotted spoon, take out the meatballs and place them in a serving bowl or platter, and set aside. Taste the sauce, if it tastes acidic, then adjust with a bit of sugar.
- After sauce is done, bring a large pot of salted water to a boil, and cook spaghetti according to package instructions, and drain. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates and top each serving with meatballs (about 4 each). Sprinkle with grated Parmesan cheese and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 566g | |
| Recipe makes 6 servings | |
| Calories 919 | |
| Calories from Fat 378 | 41% |
| Total Fat 42.65g | 53% |
| Saturated Fat 21.83g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 2606mg | 109% |
| Potassium 1470mg | 42% |
| Total Carbs 90.79g | 24% |
| Dietary Fiber 8.0g | 27% |
| Sugars 18.77g | 13% |
| Protein 44.26g | 71% |
