- 1/2pound ground beef, preferably chuck
- 1/2pound ground veal or turkey
- 1/2pound ground pork
- 2tablespoons grated onion
- 1large egg
- 1/2cup dry bread crumbs
- Salt and pepper
- 2tablespoons olive oil
- 1(28 oz.) jar pasta sauce
- 3/4pound spaghetti
- Grated Parmesan, optional
Amount Per Serving
- saturated fat:13 g
- calories:986
- fiber:7 g
- sodium:733 mg
- carbohydrate:85 g
- cholesterol:189 mg
- fat:46 g
- protein:55 g
directions
Combine meats, onion, egg, bread crumbs, salt and pepper in a large bowl. Mix gently with your hands until well-blended (do not overmix). Shape mixture into 8 meatballs, each about 2 1/2 inches in diameter.
Warm olive oil in a large skillet over medium-high heat. Cook meatballs until brown all over, 6 to 8 minutes, turning carefully with tongs. Remove skillet from heat and carefully pour pasta sauce over meatballs. Place skillet over medium heat and bring to a simmer. Cook gently until there is no trace of pink in center of meatballs, about 20 minutes.
Cook spaghetti according to package directions. Drain well and divide among 4 shallow pasta bowls or plates. Top each portion with 2 meatballs and ladle on sauce. If desired, top with grated Parmesan.
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