Spaghetti And Meatballs Recipe
Ingredients
| Marinara sauce | 4 Cup (16 tbs) | |
| Lean ground beef | 1 1/2 Pound | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Yellow onion | 1 Small, grated | |
| Parsley | 1/2 Cup (16 tbs), minced | |
| Cold water | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 large egg, lightly beaten | ||
| Olive oil | 1 Tablespoon | |
| 1 pound regular or thin spaghetti | ||
Directions
1. While the Marinara Sauce cooks, make the meatballs: In a large bowl mix the beef, bread, onion, 1/4 cup of the parsley, the water, salt, pepper, and egg. Shape into twenty-four 2-inch balls.
2. In a 12-inch nonstick skillet, heat the oil over moderately high heat. Saute the meatballs, turning frequently, for 5 minutes or until browned. Add the meatballs to the sauce, cover, and simmer for 20 minutes, stirring occasionally.
3. Meanwhile, bring a stockpot of unsalted water to a boil; add the spaghetti and cook for 8 to 10 minutes or just until tender but still firm to the bite. Drain, transfer to a pasta bowl or other large bowl, and top with the meatballs and sauce. Sprinkle with the remaining 1/4 cup of parsley. Serve with Caesar Salad.
2. In a 12-inch nonstick skillet, heat the oil over moderately high heat. Saute the meatballs, turning frequently, for 5 minutes or until browned. Add the meatballs to the sauce, cover, and simmer for 20 minutes, stirring occasionally.
3. Meanwhile, bring a stockpot of unsalted water to a boil; add the spaghetti and cook for 8 to 10 minutes or just until tender but still firm to the bite. Drain, transfer to a pasta bowl or other large bowl, and top with the meatballs and sauce. Sprinkle with the remaining 1/4 cup of parsley. Serve with Caesar Salad.
Chef
