Crowd-Sourced Spaghetti and Meatballs
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 498
- Total Fat
- 25
- Saturated Fat
- 7
- Carbohydrates
- 47
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 21
- Cholesterol
- 67
- Sodium
- 640
- Total: 1 hr 10 min
- Active: 50 min
Ingredients
For the Meatballs:
1 pound ground beef
1/3 cup Italian seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 large cloves garlic, grated
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper
1/4 cup milk
1 large egg
1 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
For the Sauce and Pasta:
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
2 large cloves garlic, grated
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper
1/4 cup dry red wine
1 28-ounce can crushed tomatoes
1/2 cup low-sodium chicken broth
1 teaspoon sugar
12 ounces spaghetti
Grated Parmesan cheese, for topping
Directions
- Make the meatballs: Combine the beef, breadcrumbs, cheese, garlic, parsley, basil and 3/4 teaspoon each salt and pepper in a large bowl. Whisk together the milk, egg and Worcestershire sauce in a small bowl. Pour over the meat and gently mix with your hands until well blended. Roll into 12 golf ball–size meatballs. Refrigerate until chilled, at least 20 minutes.
- Heat the olive oil in a large Dutch oven or other pot over medium-high heat. Add the meatballs in a single layer and cook, turning, until well browned all over, 6 to 8 minutes. Remove the meatballs to a plate and set aside. Discard the oil and gently wipe out the pot with a paper towel.
- Make the sauce: Heat the olive oil in the same pot over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Stir in the garlic, parsley, basil and 1/2 teaspoon each salt and pepper; cook 1 minute. Add the wine and cook, scraping up the browned bits from the bottom of the pot, until the wine is nearly evaporated, about 2 minutes. Stir in the tomatoes, chicken broth, sugar and 1/2 cup water.
- Add the meatballs to the sauce. Bring to a simmer, then reduce the heat to low and cook until the meatballs are cooked through and the sauce thickens slightly, 18 to 20 minutes; season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Return the spaghetti to the pasta pot, ladle in about half of the sauce and toss well to coat, adding more sauce if necessary. Divide the spaghetti and meatballs among bowls. Top with Parmesan and serve with the remaining sauce.