Spaghetti with meatballs

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 285, total fat 14 G., saturated fats 4 G., proteins 12 G., carbohydrates 27 G., fiber 2 G., cholesterol 39 mg, sodium 366 mg, sugar 4 G.

One of the first dishes many home cooks try is spaghetti with meatballs. "As a kid, as soon as I could twirl store-bought spaghetti out of a can with a fork," recalls Sunny Anderson, "my mom's homemade pasta with meatballs started appearing on the table. But this recipe isn't hers, it's yours!" According to a poll Sunny posted on Twitter, users were divided on which herbs to use in meatballs: dried or fresh. Dried herbs ultimately won, garnering 51% of the votes. The margin was slim, but for those who prefer fresh herbs, Sunny offers this advice: "If you decide to add fresh herbs, use three times the amount called for dried. These meatballs are also perfect with garlic bread!"

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meatballs

450 g of ground beef
1/3 cup breadcrumbs with Italian spices
1/4 tbsp. grated parmesan
2 large cloves garlic, grated
0.5 tsp dried parsley
0.5 tsp dried basil
1/4 cup milk
1 large egg
1 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil

Sauce and pasta

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
2 large cloves garlic, grated
0.5 tsp dried parsley
0.5 tsp dried basil
1/4 cup dry red wine
1 can (800 g) of canned crushed tomatoes
0.5 cups lightly salted chicken broth
1 teaspoon of sugar
340 g spaghetti
Grated Parmesan, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: spaghetti pasta, ground beef, meatballs, pureed tomatoes, red wine, Parmesan cheese, eggs, milk, basil

Cooking the dish according to the recipe:

Prepare the meatballs:

In a large bowl, combine the ground beef, breadcrumbs, cheese, garlic, parsley, basil, and 3/4 teaspoon each of salt and black pepper. In a small bowl, combine the milk, egg, and Worcestershire sauce. Pour over the meat mixture and gently toss with your hands to distribute evenly. Form into 12 4-5 cm meatballs. Refrigerate until completely chilled, at least 20 minutes.
Heat olive oil in a large Dutch oven or other saucepan over medium heat. Add the meatballs in a single layer and cook, turning, until well-brown, 6-8 minutes. Transfer the meatballs to a plate and set aside. Drain the oil from the Dutch oven and gently pat it dry with a paper towel.

Prepare the sauce:

In the same pot, heat the olive oil over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic, parsley, basil, and 1/2 teaspoon each of salt and black pepper; cook for 1 minute. Add the wine and cook, scraping up any browned bits from the bottom of the pot, until the wine has almost evaporated, about 2 minutes. Add the tomatoes, chicken broth, sugar, and 1/2 cup of water.
Add the meatballs to the sauce. Bring to a boil, then reduce heat to low and simmer until the meatballs are cooked through and the sauce has thickened slightly, 18-20 minutes; season with salt and pepper to taste.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Set aside 0.5 cups of the cooking water and discard the rest. Return the spaghetti to the pot, add about half the sauce, and toss well, adding more sauce if needed.
Divide the spaghetti and meatballs among plates. Sprinkle with Parmesan cheese and serve with the remaining sauce.