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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a cool meatball recipe. A little spicy, but still a classic meatball. I have cheated and used canned sauce sometimes, but definately don't skip the fresh basil and mozzerella. Ingredients:
1 lb ground beef |
1 lb ground pork |
2 slices bread |
2 tablespoons dried oregano |
1/2 teaspoon cumin |
1/2 teaspoon coriander |
1/4 teaspoon chili powder |
1 teaspoon dried rosemary |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 egg |
6 tablespoons olive oil (divided) |
1 onion |
1/2 teaspoon minced garlic |
1 (28 ounce) can diced tomatoes |
fresh basil |
2 ounces fresh mozzarella cheese |
2 ounces grated parmesan cheese |
1 lb spaghetti |
Directions:
1. Preheat oven to 425°F
2. In a large bown, mix together beef and pork.
3. In a food processor, process the bread into crumbs, add to meat mixture.
4. Add seasonings and egg, mix well.
5. With wet hands roll mixture into balls.
6. Warm a large saute pan over med. high heat.
7. Add 3-4 tablespoons oil to the pan.
8. Fry the meatballs until nicely browned on all sides.
9. Transfer to a 9 by 13 baking dish.
10. Chop onion and saute with garlic in 1 tbsp oil.
11. Add tomatoes and about 1/2 cup torn basil and simmer 10 minutes.
12. Pour over meatballs.
13. Top with mozzerella and parmesan.
14. Drizzle with olive oil.
15. Bake until cheese is golden brown, about 15-20 minutes.
16. Meanwhile, cook spaghetti according to package, and drain.
17. Serve meatballs with spaghetti.
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