Spaghetti Meatballs
Spaghetti and meatballs is a beloved Italian-American dish that has earned its place in kitchens around the world. Known for its comforting and hearty nature, it brings together tender pasta, savory meatballs, and a rich, flavorful tomato sauce. Let’s explore the origins, the components, and why it continues to be a family favorite.
Ingredients
- 350 grams of lean ground beef (preferably 90% lean for a healthier option).
- 400 grams of cooked spaghetti (prepared by boiling the pasta until al dente, then drained).
- 1 teaspoon of dried rosemary (either whole or crushed to release more flavor).
- ½ teaspoon of freshly ground black pepper (adjust according to taste).
- 2 cloves of garlic, finely crushed or minced (for a strong, aromatic flavor).
Ingredients for the sauce:
- 2 tablespoons of vegetable oil and freshly chopped parsley.
- 2 low-sodium chicken broth cubes.
- 2 medium onions, finely diced.
- 4 medium-sized tomatoes, peeled and chopped into small pieces.
- 1 zucchini, peeled and cut into small cubes.
- 1 small carrot, finely chopped.
- ½ cups of water.
Preparation :
Start by seasoning the minced beef with salt, freshly ground black pepper, and dried rosemary. Blend the ingredients well to make sure the flavors are fully incorporated.Shape the seasoned meat mixture into small, round meatballs. Place them on a baking tray and bake in a preheated oven at 200°C (about 400°F) for 15-20 minutes, or until they turn golden brown and are cooked through.
While the meatballs are cooking, heat some oil in a large saucepan over medium heat. Add finely chopped onions and diced carrots, sautéing them for 4-5 minutes until they soften and become fragrant. Next, add chopped tomatoes to the pan, along with the meatballs, crumbled gravy cubes, and chopped zucchini. Combine all the ingredients and heat them until it starts to simmer gently.
Once boiling, lower the heat and allow the sauce to simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Afterward, stir in freshly chopped parsley for a burst of freshness and color.
Serve this delicious sauce with a generous portion of boiled spaghetti, and enjoy a hearty, flavorful meal.
Spaghetti with meatballs and cheese
Ingredients
- 340 grams of spaghetti.
- 28 pre-cooked frozen meatballs.
- 1 tablespoon of olive oil.
- 2 cloves of garlic, minced.
- 1 onion, finely chopped.
- 1 can of chopped tomatoes and 1 can of whole tomatoes.
- Sea salt and freshly cracked black pepper, if you prefer to
- Freshly grated Parmesan cheese for serving.
How to :
Warm the olive oil in a medium-sized saucepan over medium heat. Add the chopped onions and minced garlic, cooking them for about 3 minutes, or until the onions become soft and translucent. Using your hands, crush the whole tomatoes and add them, along with the chopped tomatoes, into the pan. Stir well, then lower the heat and let the sauce simmer for about 20 minutes, allowing it to thicken.
Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente. Once cooked, drain the pasta.
In a large skillet, pour in about three generous cups of the tomato sauce and bring it to a simmer. Add the frozen meatballs to the pan, cooking them in the sauce for about 10 minutes, ensuring they heat through and absorb the flavors.
Once the meatballs are fully cooked, transfer them to a serving dish along with the sauce. Toss the cooked spaghetti into the dish, combining everything. Serve hot, topped with freshly grated Parmesan cheese. Enjoy!
