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Spaghetti And Meatballs

Western.Chefs's picture
Ingredients
  Marinara sauce 4 Cup (64 tbs)
  Lean ground beef 1 1⁄2 Pound
  Bread crumbs 1 Cup (16 tbs) (2 Slices)
  Yellow onion 1 Small, grated to make 1/2 cup
  Minced parsley 1⁄2 Cup (8 tbs)
  Cold water 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Egg 1 Large, lightly beaten
  Olive oil 1 Tablespoon
  Spaghetti 1 Pound (Regular Or Thin)
Directions

1. While the Marinara Sauce cooks, make the meatballs: In a large bowl mix the beef, bread, onion, 1/4 cup of the parsley, the water, salt, pepper, and egg. Shape into twenty-four 2-inch balls.
2. In a 12-inch nonstick skillet, heat the oil over moderately high heat. Saute the meatballs, turning frequently, for 5 minutes or until browned. Add the meatballs to the sauce, cover, and simmer for 20 minutes, stirring occasionally.
3. Meanwhile, bring a stockpot of unsalted water to a boil; add the spaghetti and cook for 8 to 10 minutes or just until tender but still firm to the bite. Drain, transfer to a pasta bowl or other large bowl, and top with the meatballs and sauce. Sprinkle with the remaining 1/4 cup of parsley. Serve with Caesar Salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Cook Time: 
30 Minutes
Servings: 
4

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