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Spaghetti and Meatballs
Spaghetti and Meatballs

Before you jump to Spaghetti and Meatballs recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to spaghetti and meatballs recipe. You can have spaghetti and meatballs using 16 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Spaghetti and Meatballs:
  1. Provide 1 shallot
  2. Use 6 cloves garlic
  3. Get 500 g lean ground beef
  4. You need 1 large egg
  5. Take 1 tsp ground oregano
  6. Provide 1 tsp ground basil
  7. Prepare 3 slices white or whole wheat bread
  8. You need 1 tsp sea salt
  9. Provide 1 medium onion, chopped
  10. Provide 1/2 tsp red pepper flakes
  11. Take 1/4 cup tomato paste
  12. Prepare 1 large (28 oz) can whole tomatoes
  13. Provide 1 tbsp sugar
  14. Take 1 lb dry spaghetti noodles
  15. Get 1 large handful fresh basil, roughly chopped
  16. Provide 1 large handful fresh Italian parsley, roughly chopped
Instructions to make Spaghetti and Meatballs:
  1. Pulse the shallot and 3 cloves garlic in a food processor until they're finely minced. Add them to a large mixing bowl along with the beef, egg, ground oregano and ground basil.
  2. Dip 2 slices of bread in cold water. Squeeze the water out and crumble the wet bread into the meat mixture. Rip the third slice of bread into small pieces and add it too. Add 1 tsp salt and several grinds of black pepper, then knead everything together until well-combined.
  3. Put a large pan on medium-high heat. Use your hands to form balls from the meat mixture, about 1 1/2 inch in diameter. You should end up with about 12 meatballs. Add a splash of veg oil to the pan and brown the meatballs evenly. It should take around 5 to 7 minutes.
  4. Remove the meatballs and set them aside. Clean any burned bits and excess oil from the pan, then add a fresh splash of veg oil, the onions and pepper flakes. Fry until the onions soften, about 1or 2 minutes. Cut the remaining 3 cloves of garlic into thin slivers and add them to the pan. Continue frying another 1 minute.
  5. Stir the tomato paste into the pan. Let cook 2 to 3 minutes then add 1 cup water. Add the can of whole tomatoes, juice and all. Crush the tomatoes by hand as you drop them in. Stir in the sugar. Return the meatballs to the pan. Cover and turn the heat down to medium-low. Simmer for 5 minutes, remembering to gently turn the meatballs over every so often. Check the seasoning and add extra salt and pepper to taste.
  6. While the sauce continues simmering, cook the spaghetti according to the package instructions. When the noodles are almost cooked, add the basil and parsley to the sauce. Toss the noodles with the sauce and top with plenty of freshly grated parmesan cheese when serving.

Remove the meatballs when they're brown on the outside but not done on the inside. Making the Best Spaghetti and Meatballs. I don't think there is any doubt that caramelized onions taste better than raw onions, the question is whether the extra effort is worth it. Traditional spaghetti and meatballs is turned into the most amazing baked cheesy casserole ever! A friend told me the other day that he wasn't a fan of spaghetti and meatballs.

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