Spaghetti and Meatballs Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 White onions2 , minced
 Ground beef chuck1⁄2 Pound
 Ground round beef1⁄2 Pound
 Egg1 , beaten
 Chopped parsley1 Tablespoon (Broad Leaf)
 Seasoned salt1 1⁄2 Teaspoon (Lawry'S)
 Pepper1 Teaspoon
 Fine breadcrumbs1⁄2 Cup (8 tbs)
 Olive oil3 Tablespoon
 Garlic2 Clove (10 gm), chopped
 Canned tomatoes2 Pound, put through the food mill (1 Can)
 Dry oregano1⁄2 Teaspoon
 Dry basil1⁄2 Teaspoon
 Salt1 Teaspoon
 Spaghetti1 Pound, cooked al dente, drained
 Grated asiago cheese/Grated parmesan cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3782 Calories from Fat 1375

% Daily Value*

Total Fat 154 g237.3%

Saturated Fat 55.5 g277.4%

Trans Fat 0 g

Cholesterol 550.5 mg

Sodium 6626 mg276.1%

Total Carbohydrates 452 g150.6%

Dietary Fiber 25.4 g101.6%

Sugars 13.5 g

Protein 190 g379.9%

Vitamin A 181% Vitamin C 216%

Calcium 113.9% Iron 200.6%

*Based on a 2000 Calorie diet

Directions

Cook the onions in butter and save the butter.
In a bowl, combine the ground meats, egg, parsley, Lawry's salt, 1/2 teaspoon of pepper, the onions (with the butter, in which they cooked) and the breadcrumbs.
Mix well and form into balls the size of golf balls.
In a large pot, heat the oil and brown the meatballs evenly.
Remove.
In the same pot, cook the garlic until soft.
Add the tomatoes, oregano, basil, salt, and 1/2 teaspoon of pepper.
Stir well.
Cook, uncovered, at a simmer, for 25 minutes.
Add the meatballs and cook for another 20 minutes, or until the sauce is smooth and thickened.
Toss one-half of the sauce with the hot cooked pasta.
Serve on a large platter, with the remainder of the sauce spooned on top of the pasta, ringed by meatballs, or on individual warm plates, dividing the pasta and meatballs evenly among guests.
Pass the cheese at the table.
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