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Spaghetti and Meatballs, Italian Salad

The stars of this dish are the meatballs, of course, and they don't disappoint.  Copious amounts of garlic and Parmigiano-Reggiano give them a robust flavor that stands up to the hearty tomato sauce.

Spaghetti and Meatballs

Print Grocery List Print Recipe
Serves: 6 Total Time: 2 hours and 30 minutes

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon grated lemon zest
  • 3 garlic cloves, finely chopped
  • For tomato sauce:
  • 3 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)
  • 1 medium onions chopped
  • 1/2 treaaspoon pepper
  • For meatballs:
  • 1 medium onion, finely chopped
  • 1/8 cup extra-virgin olive oil
  • 5 garlic cloves, finely chopped
  • 1 1/2 cups torn day-old Italian bread (pulse in food processor to make crumbs)
  • 3 large eggs
  • 1 cup grated Parmigiano-Reggiano (1/4 pound)
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/2 teaspoon dried, crumbled
  • 3/4 pounds ground veal
  • 3/4 pounds ground pork
  • 3/4 pounds ground beef (not lean)
  • 1/2 cup olive
  • For pasta:
  • 1 pound dried spaghetti
  • Accompaniment: grated Parmigiano-Reggiano

Instructions

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