Italian Meatballs with Spaghetti Recipe

Ingredients
<br>- 1 pound ground lean beef (7% or less fat)
<br>- 2 cups finely chopped onions
<br>- 1 large egg white
<br>- 3 tablespoons fine dried bread crumbs
<br>- 1 tablespoon minced garlic
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon pepper
<br>- 1 (28 ounce) can tomato puree
<br>- 1/3 cup dry red wine (see notes)
<br>- 1/3 cup fat-skimmed beef broth
<br>- 1 teaspoon dried basil
<br>- 1 teaspoon sugar
<br>- 3/4 pound dried spaghetti
<br>- 1/4 cup shredded Parmesan cheese
<br>- 2 tablespoons chopped parsley
<br><p></p>Directions
<br>step 1: In a covered 5- to 6-quart pan over high heat, bring 21/2 to 3 quarts water to a boil.
<br>step 2: In a bowl, mix beef, 1/2 cup onions, egg white, bread crumbs, 1/2 tablespoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 12 equal balls (about 13/4 in. each).
<br>step 3: Place meatballs in a single layer, without crowding, in an 11- to 12-inch nonstick frying pan over high heat; turn as needed to brown on all sides, about 5 minutes total per batch. As meatballs are browned, transfer to a plate with a slotted spoon.
<br>step 4: Add remaining 11/2 cups onions and 1/2 tablespoon garlic to frying pan; stir often until onions begin to brown, about 5 minutes. Add tomato puree, wine, broth, basil, and sugar; stir until boiling.
<br>step 5: Add browned meatballs to sauce; when sauce boils, cover, reduce heat, and simmer, stirring occasionally, until meatballs are no longer pink in the center (cut to test), 8 to 10 minutes.
<br>step 6: Meanwhile, add spaghetti to boiling water and cook until barely tender to bite, 7 to 9 minutes; drain well.
<br>step 7: Mound spaghetti in a wide bowl. Pour meatballs and sauce over pasta. Sprinkle with 1/4 cup cheese and parsley; serve with salt, pepper, and additional cheese to add to taste.
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Ingredients
- 1 pound ground lean beef (7% or less fat)
- 2 cups finely chopped onions
- 1 large egg white
- 3 tablespoons fine dried bread crumbs
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (28 ounce) can tomato puree
- 1/3 cup dry red wine (see notes)
- 1/3 cup fat-skimmed beef broth
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 3/4 pound dried spaghetti
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons chopped parsley

Directions
step 1: In a covered 5- to 6-quart pan over high heat, bring 21/2 to 3 quarts water to a boil.
step 2: In a bowl, mix beef, 1/2 cup onions, egg white, bread crumbs, 1/2 tablespoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 12 equal balls (about 13/4 in. each).
step 3: Place meatballs in a single layer, without crowding, in an 11- to 12-inch nonstick frying pan over high heat; turn as needed to brown on all sides, about 5 minutes total per batch. As meatballs are browned, transfer to a plate with a slotted spoon.
step 4: Add remaining 11/2 cups onions and 1/2 tablespoon garlic to frying pan; stir often until onions begin to brown, about 5 minutes. Add tomato puree, wine, broth, basil, and sugar; stir until boiling.
step 5: Add browned meatballs to sauce; when sauce boils, cover, reduce heat, and simmer, stirring occasionally, until meatballs are no longer pink in the center (cut to test), 8 to 10 minutes.
step 6: Meanwhile, add spaghetti to boiling water and cook until barely tender to bite, 7 to 9 minutes; drain well.
step 7: Mound spaghetti in a wide bowl. Pour meatballs and sauce over pasta. Sprinkle with 1/4 cup cheese and parsley; serve with salt, pepper, and additional cheese to add to taste.

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