Simple Spaghetti And Meatballs
1 onion, peeled and halved
28 oz crushed tomato (795 g), 1 can
½ cup unsalted butter (115 g)
1 teaspoon salt
1 lb ground pork (455 g)
1 lb ground beef (455 g)
1 onion, finely chopped
2 cloves garlic, minced
1 cup shredded parmesan cheese (100 g)
1 cup panko breadcrumbs (50 g)
¾ cup fresh parsley (25 g), finely chopped
2 tablespoons worcestershire
2 teaspoons salt
1 teaspoon black pepper
1 lb spaghetti (455 g)
parmesan cheese, to serve
How to Make It
Preheat the oven to 400˚F (200˚C).
Add the crushed tomatoes, butter, onion, and salt to a pot and bring to a simmer over medium heat.
Lower the heat and cook for 45 minutes, until the onions are soft and starting to break apart. Remove onion.
In a bowl, mix the ground beef, ground pork, panko, Parmesan, egg, garlic, onion, Worcestershire, salt, pepper, and parsley until fully combined.
Take a golf ball-sized handful of the meat mixture and roll it into a ball. Transfer to a baking sheet. Repeat with the remaining meat.
Bake the meatballs for 16 minutes.
Bring a pot of water to a boil, and cook the spaghetti according to the packaging instructions.
Drain pasta and toss lightly in about a tablespoon of oil (optional).
Pour the sauce over the pasta. Transfer the cooked meatballs and top with Parmesan.
Dry Measuring Cups
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