Italian Spaghetti and Meatballs

Name: Italian Spaghetti and Meatballs
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 397 grams can diced tomatoes, undrained; 1 Tbsp chopped celery leaves; 2 Tbsps beaten egg; 2 garlic cloves, minced; 227 grams ground beef; 1 Tbsp olive oil; 2 servings Additional grated Parmesan cheese; 3 teaspoons grated Parmesan cheese; 0 teaspoons pepper; 113 grams cooked vermicelli; 113 grams cooked vermicelli; 0 teaspoons salt; 1 teaspoons sugar; 87 milliliters tomato paste; 1 slice sandwich bread, toasted and crumbled; 1 slice sandwich bread, toasted and crumbled

Italian Spaghetti and Meatballs takes about 1 hour from beginning to end. This main course has 843 calories, 39g of protein, and 42g of fat per serving. This recipe serves 2. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have canned tomatoes, sugar, ground beef, and a few other ingredients on hand, you can make it. Spaghetti with Italian Meatballs, Italian Spaghetti and Meatballs, and Italian Spaghetti 'n' Meatballs are very similar to this recipe.

Instructions

In a small bowl, combine the egg, celery leaves and cheese. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil in batches; drain.

Ingredients you will need

Celery Leaves

Meatballs

Cheese

Beef

Egg

Cooking Oil

Equipment you will use

Frying Pan

Bowl

In a small saucepan, combine the tomatoes, tomato paste, bread, garlic, sugar, pepper and salt; add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meatballs are no longer pink and sauce is slightly thickened, stirring occasionally.

Ingredients you will need

Tomato Paste

Meatballs

Tomato

Garlic

Pepper

Bread

Sauce

Sugar

Salt

Equipment you will use

Sauce Pan

Serve with vermicelli; sprinkle with additional cheese.

Ingredients you will need

Cheese

Equipment

Frying Pan

Bowl

Sauce Pan

Ingredients

Servings:

397grams

can diced tomatoes, undrained 1Tbsp

chopped celery leaves 2Tbsps

beaten egg 2

garlic cloves, minced 227grams

ground beef 1Tbsp

olive oil 2servings

Additional grated Parmesan cheese 3teaspoons

grated Parmesan cheese 0teaspoons

pepper 113grams

cooked vermicelli 113grams

cooked vermicelli 0teaspoons

salt 1teaspoons

sugar 87milliliters

tomato paste 1slice

sandwich bread, toasted and crumbled 1slice

sandwich bread, toasted and crumbled

Recommended wine: Chianti, Nero D Avola, Sangiovese

Chianti, Nero D Avola, and Sangiovese are my top picks for Spaghetti and Meatballs. All these Italian red wines have enough acidity to match the tomato sauce perfectly in this classic Italian-American dish. The Weinert Cavas de Weinert with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.