Spaghetti and Meatballs
Marinara Sauce ( see sauces )
11⁄2 pounds ground meat for meat loaf(beef, pork, and/or veal) or ground beef chuck
1 cup fresh bread crumbs (about 2 slices bread)
1 large egg
1⁄4 cup freshly grated Pecorino Romano or
1⁄4 cup chopped fresh parsley
1 garlic clove, crushed with garlic press
1 teaspoon salt
1⁄4 teaspoon ground black pepper
2 teaspoons olive oil
1 package (16 ounces) spaghetti
1. Prepare Marinara Sauce.
2. Meanwhile, prepare meatballs: In large bowl,
combine ground meat, bread crumbs, egg, Pecorino,
parsley, garlic, salt, and pepper just until blended but
not overmixed. Shape into twelve 2-inch meatballs,
handling meat as little as possible.
3. In nonstick 10-inch skillet, heat oil over medium
heat until hot. Add meatballs and cook, gently turning,
until browned and just cooked through, about 20 minutes.
Add sauce to meatballs and heat to boiling, stirring
to loosen browned bits from bottom of skillet.
Reduce heat and simmer while you cook the pasta.
4. In large saucepot, cook pasta as label directs.
Drain. In warm serving bowl, gently toss pasta with
meatballs and sauce. Makes 6 main-dish servings.
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