Spaghetti with Meatballs
A recipe for Spaghetti with Meatballs inspired by the movie "Lady and the Tramp"!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs ground beef (95% lean/5% fat)
- 1 white bread (crust removed, soaked in milk)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup scallions (chopped)
- 1/2 tsp cumin
- 1/2 cup freshly grated Parmigiano Reggiano
- 1 extra large egg (beaten)
- Salt and pepper to taste
- Olive oil
- 1 onion (chopped)
- 3 garlic cloves (chopped)
- 2 to matoes (Roma)
- 1 large can crushed tomatoes (28oz)
- 1 bouquet garni (I used bay leaf, 2 springs of thyme, parsley and green onion)
- 1 teaspoon sugar
- Olive oil
- 1 package of spaghetti (cooked)
- Freshly grated Parmigiano Reggiano
Instructions
- 1
Combine all the meatball ingredients and mix lightly with your hands.
- 2
Let the mixture rest for 10 minutes. (If the mixture is too soft, add a tablespoon of All Purpose flour).
- 3
Form the meatballs to the desired size. (Mine were big, so I ended up having 14 of them).
- 4
In a heavy-bottomed pot, heat some olive oil and brown the meatballs, 5 at a time, on all sides. Reserve.
- 5
Discard the oil from the pot but don't clean it!
- 6
In that same pot, heat some new olive oil (2 to 3 tbsp) and sauté the garlic for 2 minutes.
- 7
Add the onions and sauté until translucent.
- 8
Add the tomatoes and cook for a few minutes.
- 9
Add the crushed tomatoes, the bouquet garni, the sugar, the salt and the pepper. Cover and cook over low heat for 15 minutes.
- 10
Add the meatballs and cook for 20 more minutes or until the meatballs are cooked through.
- 11
Remove the bouquet garni and adjust seasoning.
- 12
Serve the meatballs over spaghetti with freshly grated Parmigiano Reggiano.