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Weekend Spaghetti and Meatballs




Source of Recipe


Comfort Foods






List of Ingredients



• 1 pound of ground beef, lean
  
• 1 egg, beaten
  
• 1/2 small cooking or boiling onion, finely chopped
  
• 2 cloves of garlic, minced
  
• 1/4 cup of grated Parmigiano (a handful)
  
• 1/2 cup of Italian bread crumbs ( 2 handfuls)
  
• 1 tablespoon extra-virgin olive oil ( once around the pan)
  
• 1/2 cup of beef broth or dry red wine (a couple of splashes)
  
• 1 can (28 ounces) crushed tomatoes
  
• 1/2 teaspoon ( 2 shakes) crushed red pepper flakes
  
• 2 sprigs fresh oregano, chopped , or 2 pinches dried
  
• A palmful chopped fresh flat leaf parsley
  
• 3/4 pound spaghetti, cooked al dente, about 8 minutes
  
• Grated Parmigiano cheese and garlic bread, for the table
  






Instructions



1. Combine meat, egg, onion, garlic, grated cheese, bread crumbs, and a little pepper in a bowl.
   
   
2. Heat a deep nonstick skillet over medium-high heat and drizzle in oil. Roll small balls and drop into hot pan. When all the meat is rolled and in the pan, give the pan a good shake and cover. Cook meatballs for 8 minutes, giving the pan a good shake frequently to keep meat from burning. If balls are browning too quickly, reduce heat a little.
   
   
3. Add broth or wine and let reduce for 1 to 2 minutes. Add tomatoes and red pepper flakes, then oregano and parsley. Simmer until pasta is ready. Toss pasta with sauce and serve with garlic bread and grated cheese for topping.