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Name: Spaghetti and Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 lb spaghetti; Salt for pasta water; Meatballs:; 1 1/4 lb ground sirloin; 2 teaspoons Worcestershire sauce; 1 egg beaten; 1/2 cup Italian bread crumbs; 1/4 cup grated parmesan parmigiano reggiano or Romano cheese; 2 cloves garlic chopped; Salt and pepper; Sauce:; 2 tablespoons olive oil; 1/2 teaspoon crushed red pepper flakes; 4 cloves garlic crushed or chopped; 1 small onion finely chopped; 1 cup beef stock; 1 28 oz can crushed tomatoes; A handful chopped flat leaf parsley; 10 fresh leaves basil torn or thinly sliced; Grated cheese for topping

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INGREDIENTS

1 lb spaghetti
Salt for pasta water
Meatballs:
1 1/4 lb ground sirloin
2 teaspoons Worcestershire sauce
1 egg beaten
1/2 cup Italian bread crumbs
1/4 cup grated parmesan ; parmigiano reggiano or Romano cheese
2 cloves garlic ; chopped
Salt and pepper
Sauce:
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
4 cloves garlic crushed or ; chopped
1 small onion finely ; chopped
1 cup beef stock
1 28 oz can crushed tomatoes
A handful chopped flat leaf parsley
10 fresh leaves basil ; torn or thinly sliced
Grated cheese for topping

INSTRUCTIONS

Preheat oven to 425 degrees

Place a large pot of water on to boil for spaghetti. When it boils add salt and pasta to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2" med sized meatballs and place on non stick cookie sheet or sheet greased with olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic, and finely chopped onion. Saute 5-7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes

Toss hot drained pasta with a few ladies of the sauce. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce. Serve with grated cheese and garlic bread.

Serves 4

NOTES

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Spaghetti and Meatballs

1 lb spaghetti
 Salt for pasta water
 Meatballs:
1 1/4 lb ground sirloin
2 teaspoons Worcestershire sauce
1 egg beaten
1/2 cup Italian bread crumbs
1/4 cup grated parmesan parmigiano reggiano or Romano cheese
2 cloves garlic chopped
 Salt and pepper
 Sauce:
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
4 cloves garlic crushed or chopped
1 small onion finely chopped
1 cup beef stock
1 28 oz can crushed tomatoes
 A handful chopped flat leaf parsley
10 fresh leaves basil torn or thinly sliced
 Grated cheese for topping

Preheat oven to 425 degrees

Place a large pot of water on to boil for spaghetti.  When it boils add salt and pasta to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper.  Roll meat into 1 1/2" med sized meatballs and place on non stick cookie sheet or sheet greased with olive oil.  Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat.  Add oil, crushed pepper, garlic, and finely chopped onion.  Saute 5-7 minutes, until onion bits are soft.  Add beef stock, crushed tomatoes, and herbs.  Bring to a simmer and cook for about 10 minutes

Toss hot drained pasta with a few ladies of the sauce.  Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce.  Serve with grated cheese and garlic bread.

Serves 4

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Nutrition

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Serving Size: 1 (2189g)
Recipe Makes: 1

Calories: 3936
Calories from Fat: 1316 (33%)

Amt Per Serving		% DV

	Total Fat 146.2g	195 %
	Saturated Fat 53.4g	267 %
	Monounsaturated Fat 60.9g
	Polyunsanturated Fat 10.1g
Cholesterol 611.8mg		188 %
Sodium 4908.8mg		169 %
Potassium 4854.6mg		128 %
Total Carbohydrate 434.5g		128 %
	Dietary Fiber 21.1g	84 %
	Sugars, other 413.4g
Protein 207.2g		296 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3936

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