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
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup Toma Valle Pelice cheese, grated
Special equipment needed:
- Large pot
- Large skillet
- Mixing bowl
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook spaghetti according to package instructions in a large pot of salted boiling water. Drain and set aside.
3. In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt, and black pepper. Mix well and form into 1-inch meatballs.
4. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 8-10 minutes. Remove meatballs from skillet and set aside.
5. In the same skillet, add onion and garlic. Cook until softened, about 5 minutes.
6. Add crushed tomatoes to the skillet and bring to a simmer. Add meatballs and simmer for 10-15 minutes.
7. Transfer meatballs and sauce to a baking sheet. Sprinkle Toma Valle Pelice cheese on top.
8. Bake in the preheated oven for 10-15 minutes, until cheese is melted and bubbly.
9. Serve meatballs and sauce over spaghetti.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 650
- Fat: 25g
- Carbohydrates: 70g
- Protein: 35g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Toma Valle Pelice cheese can be substituted with any other type of cheese.
Variations:
- Add chopped bell peppers or mushrooms to the sauce for extra flavor.
- Use spaghetti squash instead of spaghetti for a low-carb option.
Tips and tricks:
- Make sure to salt the boiling water before cooking the spaghetti for added flavor.
- Wet your hands before forming the meatballs to prevent the mixture from sticking to your hands.
- Use a cookie scoop to make evenly sized meatballs.
Storage instructions:
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat meatballs and sauce in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve meatballs and sauce in a large serving dish with spaghetti on the side.
Garnishes:
- Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
- Spaghetti and meatballs is a classic Italian-American dish that originated in the early 20th century.
Flavor profiles:
- Savory, cheesy, and tomatoey.
Serving suggestions:
- Serve with a glass of red wine for a complete meal.
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Region: Italian