Spaghetti & Meatballs
Metric Cup Measures
This spaghetti and meatball recipe is easy enough for a busy weeknight — and it’s a family favorite, too!
Ingredients
1 large egg
3 tablespoons finely chopped fresh basil (plus more for serving)
3 tablespoons finely chopped fresh parsley
1 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 cup water
1-1/2 pounds ground "meatloaf mix" (approximately equal parts ground beef, pork and veal)
3/4 cup dried Italian style bread crumbs (such as Progresso)
1/2 cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
Large jar (32 oz) good quality Marinara sauce (such as Rao's)
1 pound spaghetti
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water. Add the meat, breadcrumbs and cheese and mix until just combined (your hands are the best tool). Do not overwork it.
- Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula). Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
- In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.
- While the meatballs are simmering, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs (you may find it easier to toss everything together in the pasta pot rather than the skillet; it depends on the sizes of pans you are using.). Serve topped with fresh basil and more grated cheese.
Freezer-Friendly Instructions: The cooked meatballs can be frozen, in their sauce, for up to 3 months. Reheat on the stovetop until the meatballs are hot in the center.
Pair with
Nutrition Information
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- Per serving (6 servings)
Calories: 731
Fat: 29 g
Saturated fat: 10 g
Carbohydrates: 78 g
Sugar: 11 g
Fiber: 6 g
Protein: 37 g
Sodium: 897 mg
Cholesterol: 116 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
- Beef, Lamb, Veal & Pork
- Dinner
- Freezer-Friendly
- Make-Ahead
- Pizza, Pasta & Vegetarian
- Italian
- All Seasons
- Cheese
- Comfort Food
- Ground Meat
- Tomatoes
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