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:

1/2 teaspoon freshly ground black pepper

1 cup fresh white bread crumbs (4 slices, crusts removed)

1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped

1 1/2 pounds spaghetti, cooked according to package directions

1 extra-large egg, beaten

1 tablespoon chopped fresh flat-leaf parsley

2 tablespoons chopped fresh flat-leaf parsley

1 1/2 teaspoons minced garlic

1 pound ground beef

1/4 teaspoon ground nutmeg

1/2 pound ground pork

1/2 pound ground veal

1 1/2 teaspoons kosher salt

2 teaspoons kosher salt

1 tablespoon good olive oil

Olive oil

Freshly grated Parmesan

1/2 cup freshly grated Parmesan cheese

1/2 cup good red wine, such as Chianti

1/4 cup seasoned dry bread crumbs

Vegetable oil

1 cup chopped yellow onion (1 onion)

Equipment:

bowl

frying pan

spatula

paper towels

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:

Quickview
1116k Calories
53g Protein
69g Total Fat
65g Carbs
32% Health Score
Limit These
Calories
1116k
56%

Fat
69g
107%

  Saturated Fat
30g
192%

Carbohydrates
65g
22%

  Sugar
9g
11%

Cholesterol
172mg
58%

Sodium
2464mg
107%

Alcohol
2g
12%

Get Enough Of These
Protein
53g
108%

Selenium
71µg
103%

Phosphorus
708mg
71%

Calcium
592mg
59%

Vitamin B3
11mg
57%

Vitamin K
59µg
56%

Zinc
7mg
51%

Vitamin B12
3µg
50%

Vitamin B1
0.72mg
48%

Manganese
0.96mg
48%

Vitamin B6
0.93mg
47%

Iron
7mg
40%

Vitamin B2
0.67mg
40%

Vitamin E
5mg
35%

Potassium
1045mg
30%

Copper
0.56mg
28%

Magnesium
110mg
28%

Fiber
6g
25%

Vitamin B5
2mg
21%

Vitamin C
17mg
21%

Folate
77µg
19%

Vitamin A
817IU
16%

Vitamin D
0.45µg
3%

covered percent of daily need
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