Ingredients with Measurements:
- 1 pound spaghetti
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Special equipment needed:
- Large pot
- Large skillet
- Mixing bowl
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt, and black pepper. Mix well.
4. Shape the mixture into 1 1/2-inch meatballs and place them on a baking sheet.
5. Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through.
6. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
7. Add the crushed tomatoes, oregano, and red pepper flakes to the skillet. Season with salt and pepper to taste.
8. Add the meatballs to the skillet and simmer for 10-15 minutes, or until the sauce has thickened slightly.
9. Serve the meatballs and sauce over the cooked spaghetti, garnished with grated Parmesan cheese.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 600
- Fat: 22g
- Carbohydrates: 62g
- Protein: 35g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add chopped bell peppers or mushrooms to the sauce for extra flavor and nutrition.
- Use spaghetti squash or zucchini noodles instead of spaghetti for a low-carb option.
- Make the meatballs smaller for bite-sized appetizers.
Tips and tricks:
- Use a cookie scoop to make evenly sized meatballs.
- Add a splash of red wine to the sauce for extra depth of flavor.
- Make the meatballs ahead of time and freeze them for an easy weeknight meal.
Storage instructions:
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the meatballs and sauce in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the spaghetti and meatballs in individual bowls for a cozy and comforting presentation.
- Garnish with fresh parsley or basil for a pop of color.
Garnishes:
- Grated Parmesan cheese
- Fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the meatballs are falling apart, add more breadcrumbs to the mixture to help bind it together.
Food safety advice:
- Make sure the meatballs are cooked through to an internal temperature of 160°F to ensure food safety.
Food history:
- Pralungo is a small town in the Piedmont region of Italy known for its delicious meatballs.
Flavor profiles:
- Savory, tangy, and slightly spicy.
Serving suggestions:
- Serve with a glass of red wine and a side salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A