Spaghetti & Meat Balls
Source of Recipe
ww recipes
List of Ingredients
For the meatballs:
1 1/2 cups (375 ml) soft bread cubes from sliced
white bread (about 2 to 3 slices, including crusts)
1 egg
1/3 cup (80 ml) milk
1 lb (450 g) ground beef or beef and pork mixture
1/2 cup (125 ml) freshly grated Parmesan cheese,
plus additional for garnish
2-4 cloves garlic, finely chopped
1/4 cup (60 ml) finely chopped parsley
Salt and freshly ground pepper to taste
For the sauce:
3 Tbs (45 ml) olive oil
1 medium onion, finely chopped
2-4 cloves garlic, finely chopped
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) red pepper flakes, or to taste
4 15-oz (420 g) cans Italian plum tomatoes with their liquid
2 Tbs (30 ml) tomato paste
2 Tbs (30 ml) chopped fresh basil or parsley
1 tsp (5 ml) red wine vinegar
Salt and freshly ground pepper to taste
Recipe
1 lb (450 g) spaghetti or other thin noodle, cooked according
to the package directions
Combine the bread, egg, and milk in a mixing bowl, stirring to
combine, and let rest for 15 minutes. Mash the bread mixture with a
fork to make a smooth paste. Add the remaining ingredients and stir
to combine. Form the meat into balls about the size of golf balls (or
larger if you like) and place them on a greased baking sheet. Bake in
a preheated 400F (200C) oven until browned, about 20 minutes.
Meanwhile, make the sauce. Heat the oil in a pot over moderate heat
and saute the onion until tender but not brown, about 5 minutes. Add
the garlic, oregano, and red pepper flakes and cook for 2 minutes.
Add the tomatoes with their liquid, crushing the tomatoes with your
hand as you add them. Add the tomato paste, basil, vinegar, salt, and
pepper and bring to a boil. Reduce the heat and simmer uncovered for
20 to 30 minutes. Add the meatballs and simmer for 20 to 30 minutes.
To serve, toss about 1 cup of the sauce with the drained spaghetti and
divide it between 4 to 6 serving plates. Top with the meatballs and
remaining sauce and serve with freshly grated Parmesan cheese. Serves
4 to 6.
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