Spaghetti and Meatballs

Name: Spaghetti and Meatballs
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 79 milliliters fresh breadcrumbs (made from stale bread); 794 grams chopped San Marzano tomatoes; 1 large carrot, chopped; 1 teaspoons cayenne pepper; 2 ribs celery ribs, chopped; 2 larges eggs; 59 milliliters fresh flat-leaf parsley leaves, chopped; 118 milliliters fresh basil leaves, chopped; 2 cloves garlic, finely chopped; 3 cloves garlic, chopped; 454 grams ground beef; 227 grams ground pork; 2 teaspoons kosher salt; 79 milliliters chicken stock, preferable homemade or low-sodium store bought; 3 liters chicken stock, preferable homemade or low-sodium store bought; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil, plus more for forming meatballs; 118 milliliters freshly grated Parmesan, plus more for garnish; 8 servings Salt; 454 grams spaghetti; 2 or 3 sprigs fresh thyme, tied together with cotton string; 1 Tbsp tomato paste; 1 mediums yellow onion, finely chopped; 2 mediums yellow onions, chopped

Spaghetti and Meatballs might be just the main course you are searching for. One serving contains 679 calories, 36g of protein, and 32g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up bay leaves, garlic, basil leaves, and a few other things to make it today. To use up the breadcrumbs you could follow this main course with the Apple Strudel as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.

Instructions

Watch how to make this recipe.

For the meatballs: In a large bowl, using your hands mix together the beef, pork, Parmesan, parsley, breadcrumbs, stock, salt, cayenne, eggs, garlic and onions until evenly combined. Be careful not to overwork the mixture; you don't want to compact the meat too much or the meatballs will be tough. Put a little oil on your hands and form loosely into golf ball size meatballs. You should have about 2

Ingredients you will need

Breadcrumbs

Meatballs

Parmesan

Ground Cayenne Pepper

Parsley

Garlic

Onion

Stock

Beef

Egg

Meat

Pork

Salt

Cooking Oil

Equipment you will use

Bowl

Heat the olive oil in a large Dutch oven over medium heat. Gently add the meatballs and brown thoroughly on all sides; this will take about 15 minutes.

Ingredients you will need

Meatballs

Olive Oil

Equipment you will use

Dutch Oven

Transfer the meatballs to a plate, and refrigerate until you are ready to cook them in the sugo.

Ingredients you will need

Meatballs

For the gravy: In the same pan you used to cook the meatballs, heat the olive oil over medium heat and add the celery, onions and carrots. Cook, stirring occasionally, until soft, about 8 minutes.

Ingredients you will need

Meatballs

Olive Oil

Carrot

Celery

Onion

Gravy

Equipment you will use

Frying Pan

Add the garlic and bay leaves and cook until fragrant, 1 minute. Push the veggies to one side and add the tomato paste, toasting it on the bottom of the pan for 1 minute. Stir into the vegetables.

Ingredients you will need

Tomato Paste

Bay Leaves

Vegetable

Garlic

Equipment you will use

Frying Pan

Add the tomatoes, chicken stock and thyme, and bring to a boil. Reduce the heat and simmer very gently, partially covered, until thick and significantly reduced, about an hour.

Ingredients you will need

Chicken Stock

Tomato

Thyme

Carefully add the meatballs, a few at a time, and simmer, stirring very gently now and then - don't break-a-ya bawls! - until cooked through, 40 minutes. Discard the bay leaves and thyme sprigs.

Ingredients you will need

Fresh Thyme

Bay Leaves

Meatballs

Add most of the basil and stir, reserving a little to sprinkle over the top for serving.

Ingredients you will need

Basil