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Spaghetti with meatballs
2024-09-11
https://www.metro.ca/userfiles/image/recipes/spaghetti-meat-balls-12324.jpg
PT30M
PT30M
PT1H00M
In a large bowl, thoroughly mix the ground beef, Parmesan, garlic, parsley, bread crumbs and whole egg. Season to taste.Shape 20 round, firm meat balls.
a. Tip: Use an ice cream scoop (30 ml) in order to get equally sized meatballs.Place the meatballs on a baking sheet and broil them in the oven for about 2 to 5 minutes.In the meantime, pour half of the olive oil into a large, ovenproof nonstick skillet and sweat the Spanish onion. Season to taste.Add the tomato sauce and bring to a boil. Transfer the meatballs to the skillet, at least half-covered in tomato sauce. Bake at 375 °F (190 °C) for 15 minutes or so. Set aside.Cook the spaghetti according to package instructions. Strain the pasta and pour the rest of the olive oil over it, mixing well.Plate the pasta in a deep serving dish. Top with the meat balls. Using a ladle, pour the sauce over the whole thing. Sprinkle with the chopped pine nuts.Source : Martin Juneau
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454 g semi-lean ground beef
45 g Parmesan, finely grated
1 clove garlic, finely chopped
8 sprigs of parsley leaves only, finely chopped
20 g bread crumbs
1 egg, whole
Salt, to taste
ground black Pepper, to taste
80 mL olive oil
1 Spanish onion, finely chopped
700 mL Tomato sauce or coulis (passata)
1 pack spaghetti
30 g pine nuts, chopped (optional)
Spaghetti with meatballs
4
Main course
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME
Ingredients
-
454 g
semi-lean ground beef
-
45 g
Parmesan, finely grated
-
1
clove garlic, finely chopped
-
8
sprigs of parsley leaves only, finely chopped
-
20 g
bread crumbs
-
1
egg, whole
-
Salt, to taste
-
ground black Pepper, to taste
-
80 mL
olive oil
-
1
Spanish onion, finely chopped
-
700 mL
Tomato sauce or coulis (passata)
-
1
pack spaghetti
-
30 g
pine nuts, chopped (optional)
Preparation
In a large bowl, thoroughly mix the ground beef, Parmesan, garlic, parsley, bread crumbs and whole egg. Season to taste.
Shape 20 round, firm meat balls. a. Tip: Use an ice cream scoop (30 ml) in order to get equally sized meatballs.
Place the meatballs on a baking sheet and broil them in the oven for about 2 to 5 minutes.
In the meantime, pour half of the olive oil into a large, ovenproof nonstick skillet and sweat the Spanish onion. Season to taste.
Add the tomato sauce and bring to a boil. Transfer the meatballs to the skillet, at least half-covered in tomato sauce. Bake at 375 °F (190 °C) for 15 minutes or so. Set aside.
Cook the spaghetti according to package instructions. Strain the pasta and pour the rest of the olive oil over it, mixing well.
Plate the pasta in a deep serving dish. Top with the meat balls. Using a ladle, pour the sauce over the whole thing. Sprinkle with the chopped pine nuts.
Source : Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
