Tuesday, May 8, 2012

Spaghetti and Meatballs


  • 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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