Sunday, February 28, 2010

Spaghetti Meatballs

4 to 6 People 

1 LB Spaghetti
Parmesan to top spaghetti

For the Meatballs:
  • 1 LB Ground Beef
  • 1/2 Cup Grated Parmesan
  • 1/2 Cup Italian Breadcrumbs
  • 3 Eggs beaten
For the Sauce
  • 2 Cans of Tomato Sauce
  • 1/2 Tsp Dry Basil
  • 1 Tbls Olive Oil
  • 1/2 Tsp Dry Onion
  • 1/2 Tsp Garlic Salt
Put olive oil and onion in a large pan, set on medium heat. Add the two cans of tomato sauce, garlic salt, basil and onion.

While the sauce cooks, prepare meatballs by mixing the ground beef, Parmesan, breadcrumbs, and eggs. Mix with hands and knead until everything becomes a large elastic ball. Separate a two inch section at a time and mold into the shape of a ball (about the size of an egg). Place meatballs into the sauce (wait until it's boiling) and simmer for 30-40 minutes stirring occasionally . Before removing from heat cut one meatball in half to check for readiness. The meatballs are ready when no pink is visible.

Cook spaghetti according to package directions.

Strain spaghetti, place into a large  bowl, mix in sauce. Place in individual plates and top with one or two meatballs and Parmesan.

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