Spaghetti With Small Meatballs |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is from a Pasquale cookbook and is the one my girls enjoy the most. Ingredients:
1 lb ground veal or 1 lb beef |
2 ounces breadcrumbs |
1/2 teaspoon salt |
1 pinch pepper |
1/4 teaspoon nutmeg |
1/4 teaspoon chili powder |
2 ounces oil |
1 onion, finely chopped |
1 garlic clove, finely chopped |
2 cups tomatoes, peeled and chopped (i use canned tomatoes) |
6 ounces chicken stock |
2 ounces red wine |
2 tablespoons tomato paste |
1 lb spaghetti, cooked and drained |
4 ounces parmesan cheese, grated |
oil |
Directions:
1. Combine ground meat, breadcrumbs, salt, pepper, nutmeg and chili powder, then form the mixture into small balls with the palms of your hands.
2. Heat oil in frying pan, and cook onion and garlic for 5 minutes. Add the meatballs and brown all over.
3. Add tomatoes, stock, wine and tomato paste, and simmer for 30 minutes.
4. Place cooked pasta on a heated platter. Season sauce to taste with salt and pepper and pour over the pasta. Sprinkle with grated cheese and serve immediately.
5. Note:
6. Sometimes I will make extra meatballs and flash freeze them, then store them in plastic bags. When I'm ready to use them, I make the sauce and add the frozen meatballs to the sauce allowing for a longer cooking time.
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