Real Meatballs and Spaghetti

Real Meatballs and Spaghetti might be just the main course you are searching for. For $3.28 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. One serving contains 1119 calories, 54g of protein, and 70g of fat. This recipe serves 6. This recipe from Foodnetwork requires seasoned bread crumbs, fresh flat-leaf parsley, ground veal, and olive oil. 121 person were impressed by this recipe. From preparation to the plate, this recipe takes approximately 2 hours. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is tremendous. Similar recipes include Real Spaghetti Carbonara, Chicken Meatballs For Spaghetti and Meatballs, and Homemade Yellow Cake Mix: Real Ingredients, Real Quick.

Servings: 6

Preparation duration: 40 minutes

Cooking duration: 80 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

 

Step by step:

1. Watch how to make this recipe.

2. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl.

3. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

4. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch.

5. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs.

6. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

7. For the sauce, heat the olive oil in the same pan.

8. Add the onion and saute over medium heat until translucent, 5 to 10 minutes.

9. Add the garlic and cook for 1 more minute.

10. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

11. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through.

12. Serve hot on cooked spaghetti and pass the grated Parmesan.

Nutrition Information:

covered percent of daily need