Daybreak recipe: Spaghetti and Meatballs

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by AMY KUSHNIR

WFAA contributor

Posted on September 28, 2013 at 9:02 AM

Amy Kushnir of My Texas Today prepared Spaghetti and Meatballs on News 8 Daybreak Saturday, September 28.


INGREDIENTS

  • 1½ lbs. lean ground beef
  • 2 eggs, whisked
  • ½ cup Italian Bread Crumbs
  • 6 garlic cloves, crushed (3 for meatballs, 3 for sauce)
  • pinch salt/pepper
  • Olive oil, for cooking meatballs
  • 1 28 oz. can crushed tomatoes
  • 1 15 oz. can tomato sauce
  • ½ cup chopped onion
  • ½ cup red wine
  • ⅓ cup finely chopped Italian parsley
  • Grated Parmesan cheese, for garnish

DIRECTIONS

  1. In a large bowl, add ground beef, whisked eggs, bread crumbs, 3 crushed garlic cloves and salt/pepper. Mix well with your hands.
  2. Coat a large cast iron skillet with olive oil (filling about 1/4” deep) and heat over medium-high.
  3. Form meat mixture into golf ball-sized spheres.
  4. Arrange meatballs in skillet and brown on all sides over medium-low heat.
  5. Transfer cooked meatballs to a paper towel lined plate.
  6. Drain any excess oil from skillet, but don’t clean it.
  7. Toss in chopped onion and 3 crushed garlic cloves into same greased skillet.
  8. Sauté over low heat until tender.
  9. Slowly add in red wine and gently stir.
  10. Add in crushed tomatoes, tomato sauce and chopped parsley; continuing to stir.
  11. Once blended, add meatballs back in sauce and let simmer over low heat for 20-30 minutes. Meanwhile, cook pasta.
  12. Plate pasta with meatballs and sauce. Top with grated Parmesan cheese and more chopped parsley.

 

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