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Ингредиенты
- 1 x small onion, finely minced (about 1/3 c.) (75 ml)
- 1 clv garlic, chopped coarse salt and freshly cracked black pepper, to taste
- 1 lb lean grnd beef (454 gm)
- 1 x egg
- 1 Tbsp. Worcestershire sauce (15 ml)
- 1/4 c. fresh breadcrumbs (60 ml) Tomato Sauce
- 3 Tbsp. extra virgin olive oil (45 ml)
- 1/2 x onion, finely minced
- 4 clv garlic, chopped coarse salt and freshly cracked black pepper, to taste
- 2 x 28-oz cans of tomatoes, crushed (each 798 ml)
- 1 Tbsp. sugar (15 ml)
- 2 x bay leaves Assembly
- 2 lb spaghetti (900 gm)
- 1/2 c. freshly grated Parmigiano-Reggiano (125 ml), or possibly to taste
Инструкции
- Preheat oven to 350 degrees F.Line a large baking sheet with parchment paper.
- Heat a small saute/fry pan over medium-high heat and heat the extra virgin olive oil till shimmering. Add in the onion, garlic, salt and pepper and saute/fry for 3 min, or possibly till the vegetables have softened. Remove from heat and cold completely. Combine the cooled onion mix, grnd beef, egg, Worcestershire sauce, breadcrumbs, salt and pepper in a medium bowl. Mix gently till just combined. Using wet hands, form mix into 24 balls. Transfer meatballs to a large baking sheet.
- Bake meatballs in the oven for about 15 to 20 min or possibly till meatballs are browned and cooked through. Shift the pans in the oven halfway through cooking time to ensure even browning.
- Tomato Sauce:Meanwhile, heat the extra virgin olive oil in a large Dutch oven (or possibly medium stockpot) over medium heat. Add in the onion, garlic, salt and pepper. Saute/fry vegetables till soft, about 5 min. Add in the crushed tomatoes and juice, sugar, salt, pepper and bay leaves. Bring to a boil. Reduce heat to medium low and simmer till sauce thickens, about 1 hour. Gently stir meatballs into sauce. Bring sauce and meatballs to a simmer.
- Assembly:Cook spaghetti in a large pot of boiling salted water till just tender but hard to the bite. Drain and move onto serving platter. Spoon the sauce and meatballs over the pasta. Sprinkle with Parmesan cheese and serve.
- Yield: 8 servings
- This is a simple and basic recipe for spaghetti and meatballs - very kid friendly! Makes about 24 meatballs.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 8 servings | |
| Calories 710 | |
| Calories from Fat 159 | 22% |
| Total Fat 17.9g | 22% |
| Saturated Fat 5.47g | 22% |
| Trans Fat 0.53g | |
| Cholesterol 65mg | 22% |
| Sodium 452mg | 19% |
| Potassium 1089mg | 31% |
| Total Carbs 106.24g | 28% |
| Dietary Fiber 8.0g | 27% |
| Sugars 5.72g | 4% |
| Protein 31.91g | 51% |
