Name: Spaghetti and Meatballs
Yield: 8 servings
Cuisine: American
Ingredients: 3 tbsp salt (for pasta); 5.76 l water; 454 g dry spaghetti; 2 lb ground chuck; 2 lb ground pork shoulder; 12 oz seasoned bread crumbs; 1 cup Parmesan cheese or Romano cheese (grated); 3/4 cup fresh parsley (minced, for meatballs); 4 each eggs; 1.5 tbsp garlic (minced, for meatballs); 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp black pepper; 1/2 tsp salt (for meatballs); 2 tbsp olive oil; 3 each garlic cloves (whole, for browning); 1/2 tsp red pepper flakes (crushed); 4 each garlic cloves (for sauce, crushed or chopped); 1 each small onion (finely chopped); 1 cup beef stock; 28 oz crushed tomatoes; as needed flat-leaf parsley (chopped, for sauce); 10 each fresh basil leaves

Dinner

8 servings

789 cal/serving

Instructions

Step 1

Fill the largest pot with 5.76 l water and add 3 tbsp salt; bring to a boil over high heat.

WaterSalt (for pasta)

Step 2

Combine ground chuck, ground pork shoulder, bread crumbs, grated cheese, minced parsley, and lightly beaten eggs; add minced garlic, olive oil and seasonings and mix until combined.

Ground chuckGround pork shoulderSeasoned bread crumbsParmesan cheese or Romano cheese (grated)Fresh parsley (minced, for meatballs)EggsGarlic (minced, for meatballs)Olive oilGarlic powderOnion powderBlack pepperSalt (for meatballs)

Step 3

Form the meat mixture into meatballs using an ice cream scoop or your hands, pressing lightly.

Ground chuckGround pork shoulderSeasoned bread crumbsParmesan cheese or Romano cheese (grated)Fresh parsley (minced, for meatballs)EggsGarlic (minced, for meatballs)Garlic powderOnion powderBlack pepperSalt (for meatballs)Olive oil

Step 4

Heat olive oil in a heavy skillet over medium-low heat, add whole garlic cloves, brown on all sides, press into the oil then remove the cloves.

Olive oilGarlic cloves (whole, for browning)

Step 5

When the oil is hot, add meatballs in batches leaving space between them and turn often so they do not stick; maintain about 1/2 inch oil in the pan.

Step 6

When browned on all sides, remove meatballs and drain on paper towels; continue cooking remaining batches.

Step 7

Add the spaghetti to the boiling water and cook until al dente (about 12 minutes).

Dry spaghettiWaterSalt (for pasta)

Step 8

In the same oil, add red pepper flakes, crushed/chopped garlic and finely chopped onion and sauté 5–7 minutes; add beef stock, crushed tomatoes and herbs, bring to a simmer and cook about 10 minutes.

Red pepper flakes (crushed)Garlic cloves (for sauce, crushed or chopped)Small onion (finely chopped)Olive oilBeef stockCrushed tomatoesFlat-leaf parsley (chopped, for sauce)Fresh basil leaves

Step 9

Toss hot, drained pasta with a few ladles of the sauce and turn meatballs in the remaining sauce.

Dry spaghettiBeef stockCrushed tomatoesGround chuckGround pork shoulderSeasoned bread crumbsParmesan cheese or Romano cheese (grated)Fresh parsley (minced, for meatballs)EggsGarlic (minced, for meatballs)Garlic powderOnion powderBlack pepperSalt (for meatballs)

Step 10

Place pasta on plates and top with meatballs, sauce and extra grated cheese.

Dry spaghettiGround chuckGround pork shoulderCrushed tomatoesParmesan cheese or Romano cheese (grated)

8 servings

789 cal/serving

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Ingredients

Salt (for pasta)3 tbsp

Water5¾ l

Dry spaghetti454 g

Ground chuck2 lb

Ground pork shoulder2 lb

Seasoned bread crumbs12 oz

Parmesan cheese or Romano cheese (grated)1 cup

Fresh parsley (minced, for meatballs)¾ cup

Eggs4

Garlic (minced, for meatballs)1½ tbsp

Garlic powder½ tsp

Onion powder½ tsp

Black pepper½ tsp

Salt (for meatballs)½ tsp

Olive oil2 tbsp

Garlic cloves (whole, for browning)3

Red pepper flakes (crushed)½ tsp

Garlic cloves (for sauce, crushed or chopped)4

Small onion (finely chopped)1

Beef stock1 cup

Crushed tomatoes28 oz

Flat-leaf parsley (chopped, for sauce)as needed

Fresh basil leaves10

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This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.