Real Meatballs and Spaghetti

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READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place all the ingredients for the meatballs into a large bowl.
  • Very gently, combine the ingredients with a fork or your hands until barely blended (overworking the mixture may make the meatballs tough!).
  • Gently form the mixture into approximately 14-16 meatballs and set aside.
  • Heat equal amounts of vegetable and olive oil into a large skillet and place the meatballs in the skillet in small batches (do not crowd meatballs) to brown on all sides over medium-low heat. This will take about 10 minutes.
  • When they are done, remove them to a paper towel covered plate to drain.
  • When finished browning all the meatballs, pour off the oils, but do not clean the skillet.
  • To make the sauce, add the 1 tablespoon of olive oil to the same skillet and saute the onion over medium heat until translucent.
  • Add the garlic and cook about a minute longer, but be careful not to burn the garlic.
  • Add the red wine and scrape up all the bits on the bottom of the pan.
  • To complete the sauce, add the tomatoes, parsley, salt and pepper.
  • Return the meatballs to the sauce, cover the pan, and simmer on low heat for 25 to 30 minutes.
  • Serve with the cooked spaghetti and parmesan.
  • Note: The sauce and meatballs freezes well for leftovers.
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