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Spaghettoni meatballs
2022-10-06
https://www.metro.ca/userfiles/image/recipes/spaghetti-boulettes-viande-12010.jpg
PT30M
PT25M
PT55M
In a bowl, combine ground beef with grated garlic, ricotta, fresh herbs, egg, cream, breadcrumbs, salt and pepper.Mix with your hands and form into about 40 small balls, about 11/2 cm in size.In a large skillet over medium heat with about ¼ cup of olive oil, sear the meatballs without touching them too much, but rather making circular motions with the pan to avoid breaking them. Cook for about 3 minutes or until they are well colored.Add remaining olive oil and marinara sauce.When sauce is simmering, lower heat, cover and simmer for 20 minutes.While the sauce is cooking, in a large pot of boiling salted water, cook the pasta until al dente. Before draining, reserve some of the cooking water. Drain, then add the pasta to the sauce with a little cooking water if needed.Serve immediately with freshly grated Parmesan cheese.Source : Folks and Forks
4-6
5
1
5
5
450 g lean ground beef
3 cloves of garlic, grated
1/2 cup ricotta cheese
1/3 cup chopped fresh herbs (chives, basil and oregano)
1 egg
1/4 cup 15% or 35% cooking cream
1/2 cup Panko breadcrumbs
1 teaspoon Salt
Ground pepper
1/3 cup Olive oil
1 can Irresistibles marinara pasta sauce
1 box Barilla Spaghettoni Pasta
freshly grated Parmesan cheese
Spaghettoni meatballs
4-6
Main course
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME
Ingredients
-
450 g
lean ground beef
-
3
cloves of garlic, grated
-
1/2 cup
ricotta cheese
-
1/3 cup
chopped fresh herbs (chives, basil and oregano)
-
1
egg
-
1/4 cup
15% or 35% cooking cream
-
1/2 cup
Panko breadcrumbs
-
1 teaspoon
Salt
-
Ground pepper
-
1/3 cup
Olive oil
-
1 can
Irresistibles marinara pasta sauce
-
1 box
Barilla Spaghettoni Pasta
-
freshly grated Parmesan cheese
Preparation
In a bowl, combine ground beef with grated garlic, ricotta, fresh herbs, egg, cream, breadcrumbs, salt and pepper.
Mix with your hands and form into about 40 small balls, about 11/2 cm in size.
In a large skillet over medium heat with about ¼ cup of olive oil, sear the meatballs without touching them too much, but rather making circular motions with the pan to avoid breaking them. Cook for about 3 minutes or until they are well colored.
Add remaining olive oil and marinara sauce.
When sauce is simmering, lower heat, cover and simmer for 20 minutes.
While the sauce is cooking, in a large pot of boiling salted water, cook the pasta until al dente. Before draining, reserve some of the cooking water. Drain, then add the pasta to the sauce with a little cooking water if needed.
Serve immediately with freshly grated Parmesan cheese.
Source : Folks and Forks
Legal Notice
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.
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