Spaghetti and Meatballs
Ingredients
Meatballs
-
1½
cups
fresh white bread crumbs
-
½
cup
buttermilk
-
1
lb
ground beef (preferably 80/20)
-
¾
lb
ground pork (preferably 80/20)
-
1
large
egg, whisked until frothy
-
⅓
cup
finely shredded Parmesan cheese
-
1½
Tbsp
chopped fresh basil
-
1½
Tbsp
chopped fresh parsley
-
1
tsp
dried oregano
-
1
tsp
dried marjoram
-
¾
tsp
crushed fennel seeds
-
½
tsp
onion powder
-
¼
tsp
garlic powder
-
to taste
salt and freshly ground black pepper
-
½
cup
extra virgin olive oil
Sauce
-
3
Tbsp
extra virgin olive oil
-
1
cup
chopped yellow onion
-
4
cloves
garlic, minced
-
28
oz
can crushed tomatoes
-
2
14.5 oz cans
diced tomatoes
-
2
Tbsp
tomato paste
-
1
tsp
granulated sugar
-
3
Tbsp
chopped fresh basil
-
2
Tbsp
chopped fresh parsley
-
1
Tbsp
chopped fresh rosemary
-
14
oz
spaghetti, cooked according to package directions
Instructions
- Combine bread crumbs and buttermilk in a small bowl and let rest for 10 minutes.
- In a large bowl, mix ground beef, ground pork, bread crumb mixture, egg, Parmesan cheese, herbs, spices, and season with salt and pepper.
- Shape the mixture into 1½-inch meatballs.
- Heat olive oil in a large pot and brown the meatballs in batches, then drain on paper towels.
- In a separate pot, heat olive oil and sauté onions until tender, then add garlic.
- Stir in crushed tomatoes, diced tomatoes, tomato paste, sugar, herbs, and season with salt and pepper.
- Bring the sauce to a bubble, then reduce heat and add the meatballs, simmering for 45 minutes to 1 hour.
- Serve the meatballs and sauce over cooked spaghetti.
Nutrition Facts (estimated)
Servings
7
Calories
847
Total fat
49g
Total carbohydrates
69g
Total protein
32g
Sodium
599mg
Cholesterol
109mg
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