Spaghetti and Meatballs

Spaghetti and Meatballs
Spaghetti and Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Three

    28 ounce cans peeled Italian tomatoes, drained

  • 3

    Tbsp. EVOO

  • 6

    cloves garlic, smashed

  • Salt

  • Pepper

  • 1

    small onion, finely chopped

  • 2

    eggs plus 2 egg whites

  • 1

    pound ground beef

  • 2

    slices whole wheat bread, ground into breadcrumbs

  • 1/2

    cup finely grated Parmesan cheese

  • 1/2

    pound whole wheat spaghetti

Directions

Break up tomatoes in a large bowl. In a large pot, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook until golden, about 2 minutes. Add the tomatoes, partially cover and bring to a simmer. Lower the heat to medium-low and continue simmering until the tomatoes are tender, 1 hour, covering the pot for the last 15 minutes of cooking. Season with salt and pepper and remove from the heat. Meanwhile, in a medium skillet, heat the remaining one tablespoon EVOO over medium. Add onion, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, for 10 minutes; let cool. In a large bowl, whisk together the eggs and egg whites. Stir in the beef, breadcrumbs, 1/2 cup cheese and cooked onion. Using a 2-inch ice cream scoop, form 16 meatballs, packing well and leveling off against the edge of the bowl; carefully release them into the pot of tomato sauce in a single layer. Cover the pot and simmer over medium shaking the pot occasionally, until meatballs are firm, 20 minutes. Meanwhile, in a large pot of boiling, salted water, cook until al dente. Drain and return to the pot. Toss 2 cups of the sauce with the spaghetti. Then serve with remaining sauce and meatballs.

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