Spaghetti and Meatballs
Hand-rolled beef and pork meatballs browned in a skillet, then finished in a tomato sauce that simmers for the better part of an hour.
Ingredients13
- Spaghetti250g
- Ground Beef250g
- Ground Pork250g
- Ciabatta100g
- Milk120ml
- Onions2 Stück
- Garlic2 Zehen
- Butter1 EL
- Parsley60g
- Parmesan Cheese20g
- Egg1 Stück
- Diced Tomatoes (Canned)800g
- Olive Oil2 EL
Instructions
- 1
Soak the bread in milk. Sweat the chopped onions and garlic in butter until translucent, then let them cool.
- 2
Mix the soaked bread with the egg, parmesan, herbs, spices and the ground meat into a loose, light mixture.
- 3
For the sauce, fry the onions and garlic in olive oil, add the tomatoes and let it simmer gently for about 50 minutes.
- 4
Roll the meat mixture into about 20 ping-pong-ball-sized meatballs and brown them all over in a skillet.
- 5
Cook the spaghetti al dente. Slip the meatballs into the tomato sauce and let them sit in it for a few minutes.
- 6
Toss the pasta with the sauce, scatter fresh parsley over the top and serve it steaming.
NutritionPer serving
Allergens
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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