Recipe courtesy of Nicky's Coal Fired
Spaghetti and Meatballs
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 620
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 78
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 31
- Cholesterol
- 87
- Sodium
- 769
- Total: 1 hr 45 min
- Active: 35 min
Ingredients
Meatballs:
1/2 pound ground beef
1/2 pound ground pork
3/4 cup unseasoned breadcrumbs
1/4 cup whole milk
1/4 cup white onion, cut into chunks
1/8 cup fresh basil leaves
1/8 cup fresh parsley leaves
2 cloves garlic
1/4 cup grated Parmigiano
1 tablespoon kosher salt
1 egg
Sauce:
Two 14-ounce cans crushed tomatoes
2 teaspoons kosher salt
Spaghetti:
Kosher salt
1 pound spaghetti
Grated Parmigiano, for serving
Directions
- For the meatballs: Preheat the oven to 450 degrees F.
- Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak.
- In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment.
- Bake until browned, about 10 minutes.
- For the sauce: Lower the oven to 350 degrees F.
- Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour.
- For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm.