Name: Italian Meatballs And Spaghetti With Tomato Garlic Sauce Recipe
Total time: 120 min
Yield: 8
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

An italian style meatball and spaghetti main course with a garlicky tomato sauce that is full of flavor. 

How to make Italian Meatballs And Spaghetti With Tomato Garlic Sauce Recipe

Savor The Best

Crawler

Italian

<p>An italian style meatball and spaghetti main course with a garlicky tomato sauce that is full of flavor. </p>

Non Vegetarian

Slices french or italian bread,  crusts removed and torn into small

Milk

Egg,  lightly beaten

Ground beef

Sweet italian sausage,  not in casing

Freshly grated parmesan cheese

Finely chopped fresh flat leaf parsley

Olive oil

Grated or minced garlic

Grated lemon peel

Ground allspice

Ground oregano

Table salt

Freshly ground black pepper

Olive oil for browning

Homemade tomato garlic sauce or your favorite store bought brand

Spaghetti

Soak the bread in the milk for 5 minutes, then squeeze out the bread and discard the milk. In a large mixing bowl, combine the soaked bread, the beaten egg, ground beef, sausage, the grated parmesan cheese, parsley, olive oil, garlic, lemon peel, allspice, oregano, salt and the black pepper. Mix with a fork or wooden spoon until all the ingredients are blended but do not over mix or the meat will become tough.

step 1

Form the meat into balls about 2-inches in diameter. Place the meatballs on a tray or baking sheet in one layer and refrigerate for 1 to 2 hours. (in the meantime, make the sauce).

step 2

In a large heavy-bottomed skillet heat 4 tablespoons of oil over moderate heat until a light haze forms over it. Fry the meatballs in batches of 5-8 at a time shaking the skillet constantly to roll the balls and keeping them round. As each batch browns remove them from the skillet and transfer to a plate lined with paper towels to drain any excess oil off. The meatballs will be slightly underdone and will finish cooking in the simmering sauce.

step 3

Heat the tomato-garlic sauce (or a jar of marinara sauce) in a large saucepan over medium heat.

step 4

Transfer the meatballs to the hot sauce and continue to simmer for another 15 minutes.

step 5

In the meantime, prepare the pasta according to package instructions and when still firm (al-dente) remove from heat, drain but do not rinse, reserve half a cup of the water and add to the sauce and meatballs. Serve the meatballs and sauce immediately over the hot pasta.

step 6