Spaghetti with Baked Meatballs
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This Spaghetti and Meatballs recipe is a flavorful comforting dish easy to prepare, perfect for lunch or dinner. The meatballs are baked until cooked through and added to a delicious slow cooked marinara sauce that goes on top of al dente spaghetti.
To print the recipe check the full recipe on my blog:
Makes about 6 servings
1 pound (500g) lean ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup (35g) breadcrumbs
1 egg, lightly beaten
1/4 cup (25g) Parmesan cheese
1 tbsp (15g) worcestershire sauce
fresh parsley, half a bunch
1/2 tsp (3g) salt
1/4 tsp (1g) black pepper
2 tbsp (30ml) olive oil
1 medium onion, chopped
2 garlic cloves,minced
3 (14 oz, 400g) cans, diced tomatoes
1/3 cup (80g) tomato paste
1 1/2 cups (360ml) water
1/2 tsp dried oregano
1/2 tsp (3g) salt
1/4 tsp (1g) black pepper
1-2 tsp (5-10g) sugar
16 oz (450g) dried spaghetti
1.Prepare Marinara Sauce. In a large skillet heat oil over medium heat. Add onion and saute for 3 minutes.
- Add garlic and cook one more minute. Stir in tomato paste and cook for another minute.
- Add diced tomatoes, water, oregano, basil, salt, pepper and sugar.
- Bring to boil, reduce heat to low, cover and simmer for another 45 minutes to 1 hour, until slightly reduced and thickened.
Meanwhile prepare meatballs. Preheat oven to 400ºF (200C) and grease a baking sheet with oil.
Place beef into a large bowl and add all the rest of ingredients: onion, garlic, breadcrumbs, egg, worcestershire sauce, Parmesan cheese, fresh parsley, salt and pepper.
Mix together until combined, make sure not to overwork the mixture.
Form into 1-inch (2.5 cm) balls and place on the prepared baking sheet.
Bake for about 20 minutes or until meatballs are slightly browned.
When Marinara Sauce is ready add meatballs into the sauce and cook for 10 minutes more.
Meanwhile cook spaghetti according to package directions.
Scoop sauce and meatballs on top of spaghetti, sprinkle grated Parmesan and fresh basil and enjoy!
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