Spagehetti and Meatballs

Spagehetti and Meatballs
Spagehetti and Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Serves 6 to 8

  • 1/4

    cup plus 2 teaspoons extra-virgin olive oil

  • 1/2

    medium onion, minced

  • 2

    cloves garlic, minced

  • 1/4

    pound ground veal

  • 1/4

    pound ground pork

  • 1/4

    pound ground beef

  • 1

    egg white

  • 2

    egg yolks

  • 1/2

    cup Parmigiano-Reggiano cheese

  • 1/4

    cup dry unseasoned breadcrumbs, plus more for coating

  • Coarse salt (to taste)

  • Freshly ground pepper (to taste)

  • 1

    teaspoon dried oregano

  • 1

    pound dry spaghetti

  • 3

    cups Mark Strausman's Tomato Sauce

Directions

In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic, and saute until translucent, 3 to 5 minutes. Place ground meats in a large mixing bowl. Remove onions from heat, and add to ground meats. Add egg white, egg yolks, Parmigiano-Reggiano, and breadcrumbs to bowl, and combine. Season with salt and pepper. Add the red-pepper flakes and oregano, and mix well to combine. Roll the ground-meat mixture into golf ball–sized meatballs. Place on a baking sheet covered with breadcrumbs, and roll. In a large skillet, heat 1/4 cup olive oil over medium heat. Add meatballs, and brown on all sides, 3 to 5 minutes. Remove meatballs from the pan, and transfer them to a baking sheet lined with paper towels. Discard remaining oil. Return meatballs to pan, and cover with 3 cups tomato sauce. Slowly simmer over medium heat, until meatballs are heated through, about 15 minutes. Bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, about 6 to 8 minutes, or according to package instructions. Drain, and add cooked spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve immediately.

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