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Spaghetti And Meatballs

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Spaghetti

  2. Salt - for pasta water

  3. Meatballs

  4. 1 1/4 lbs 567g / 20oz Ground sirloin

  5. 2 teaspoons 10ml Worcestershire sauce

  6. 1 Egg - beaten

  7. 1/2 cup 73g / 2.6oz Italian bread crumbs

  8. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese

  9. (or Parmigiano-Reggiano or Romano)

  10. 2 Garlic cloves - chopped

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

  13. Sauce

  14. 2 tablespoons 30ml Extra-virgin olive oil

  15. 1/2 teaspoon 2 1/2ml Crushed red pepper flakes

  16. 4 Garlic cloves - crushed or chopped

  17. 1 Onion - finely chopped (small)

  18. 1 cup 237ml Beef stock

  19. 1 Crushed tomatoes - (28 oz)

  20. A handful chopped flat-leaf parsley

  21. 10 Fresh basil leaves - thinly sliced

  22. Grated cheese - for passing at table

  23. (such as Parmigiano-Reggiano or Romano)

  24. Crusty bread or garlic bread - for passing at

  25. The table

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees.

  2. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

  3. 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.

  4. 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.

  5. 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!)

  6. This recipe yields 4 servings.

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