Spaghetti and Meatballs
Spaghetti and Meatballs might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 361 calories, 25g of protein, and 14g of fat each. Only From preparation to the plate, this recipe takes around 45 minutes. A mixture of onion, tomato paste, basil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
Instructions
To prepare sauce, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add 1 cup onion; saut for 3 minutes.
Add 3 garlic cloves, and saut 1 minute.
Add tomato paste; cook 1 minute. Stir in 1/4 teaspoon salt and broth. Cook 4 minutes. Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally.
To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup.
Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 32 meatballs.
Place meatballs on a broiler pan. Broil 15 minutes or until done.
Add meatballs to sauce; simmer 15 minutes.
Sprinkle with 1/2 cup parsley and 1/3 cup basil.
Sprinkle with cheese; garnish with parsley sprigs, if desired.
Wine note: Spaghetti and Meatballs is terrific with red or white wine as long as the wine has good acidity to mirror that of the tomatoes and act as a counterpoint to the meatballs. Because our recipe has fresh herbs, I prefer white wine with the dish--in particular, an herbal dry white from southern Italy such as Feudi di San Gregorio Greco di Tufo 2004 ($22). -Karen MacNeil