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Spaghetti With Small Meatballs

  • 60minutes
  • 954calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb ground veal or 1 lb beef

  2. 2 ounces breadcrumbs

  3. 1/2 teaspoon salt

  4. 1 pinch pepper

  5. 1/4 teaspoon nutmeg

  6. 1/4 teaspoon chili powder

  7. 2 ounces oil

  8. 1 onion , finely chopped

  9. 1 garlic clove , finely chopped

  10. 2 cups tomatoes , peeled and chopped (I use canned tomatoes)

  11. 6 ounces chicken stock

  12. 2 ounces red wine

  13. 2 tablespoons tomato paste

  14. 1 lb spaghetti , cooked and drained

  15. 4 ounces parmesan cheese , grated

  16. oil

Instructions Jump to Ingredients ↑

  1. Combine ground meat, breadcrumbs, salt, pepper, nutmeg and chili powder, then form the mixture into small balls with the palms of your hands.

  2. Heat oil in frying pan, and cook onion and garlic for 5 minutes. Add the meatballs and brown all over.

  3. Add tomatoes, stock, wine and tomato paste, and simmer for 30 minutes.

  4. Place cooked pasta on a heated platter. Season sauce to taste with salt and pepper and pour over the pasta. Sprinkle with grated cheese and serve immediately.

  5. Note:

  6. Sometimes I will make extra meatballs and flash freeze them, then store them in plastic bags. When I'm ready to use them, I make the sauce and add the frozen meatballs to the sauce allowing for a longer cooking time.

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