Meatballs and Spaghetti
|Marinara sauce||1 Cup (16 tbs)|
|Ground meat/Ground beef chuck||1 1⁄2 Pound (For Meat Loaf, Beef, Pork, And/Or Veal)|
|Fresh bread crumbs||1 Cup (16 tbs) (About 2 Slices Bread)|
|Freshly grated cheese||1⁄4 Cup (4 tbs) (Pecorino Romano Or Parmesan)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Ground black pepper||1⁄4 Teaspoon|
|Olive oil||2 Teaspoon|
|Spaghetti||16 Ounce (1 Package)|
1. Prepare Marinara Sauce.
2. Meanwhile, prepare meatballs: In large bowl, combine ground meat, bread crumbs, egg, Pecorino, parsley, garlic, salt, and pepper until blended but not overmixed. Shape into twelve 2-inch meatballs, handling meat as little as possible.
3. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add meatballs and cook, turning gently, until browned and just cooked through, about 20 minutes. Stir sauce into meatballs and heat to boiling, stirring to loosen browned bits from bottom of skillet. Reduce heat and simmer 20 minutes.
4. Meanwhile, in large saucepot, cook pasta as label directs. Drain. In serving bowl, gently toss pasta with meatballs and sauce.