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Spaghetti with Meatballs

Rosi TrifonovaRosi Trifonova
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Spaghetti with Meatballs
19/02/2014
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Preparation
25 min.
Cooking
50 min.
Тotal
75 min.
Servings
4-5
"Now do you see why the whole world`s gone crazy for spaghetti and meatballs? Because they`re indescribably tasty."

Ingredients

  • mince - 17.5 oz (500 g)
  • chili peppers - 1/2
  • onions - 1 head
  • garlic - 2 cloves
  • parsley - 1/4 bunch of finely chopped
  • eggs - 1
  • bread - 2 2/3 tbsp (40 g), fresh breadcrumbs
  • lemon zest - 1/2 tsp
  • basil - 3 tablespoons, dried
  • olive oil - 2 tablespoons
  • garlic - 2 cloves (additional)
  • onions - 1 head
  • red wine - 1/2 cup (125 ml)
  • tomato sauce - 2 1/5 cups (520 ml), for spaghetti
  • chicken broth - 1/2 cup (125 ml)
  • spaghetti - 13.5 oz (375 g)
  • parmesan - 1 oz (25 g) grated
  • basil - fresh
measures

How to cook

Remove the skins from the onion head and 2 garlic cloves, remove the seeds from the pepper and chop them finely. In a large bowl, with your hands, knead the products listed from the mince to the dried basil. Form meatballs the size of a walnut.

Fry the balls in preheated oil and drain them on paper towels. In the same pan, fry the other 2 chopped garlic cloves and the other onion, cut into thin crescents. Add wine and stew for 5 minutes or until the liquid is reduced in volume 2 times.

Pour in tomato sauce and broth and boil. Return the meatballs and cook them uncovered for 10 minutes. Meanwhile, boil the spaghetti. Serve the cooked and drained spaghetti with the meatballs and sprinkled with grated parmesan and chopped fresh basil.

Rating

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