Spaghetti and Meatballs

Pasta 131 Last Update: Nov 01, 2022 Created: Nov 01, 2022
Spaghetti and Meatballs
  • Serves: -
  • Prepare Time: 30 minutes
  • Cooking Time: 30 minutes
  • Calories: -
  • Difficulty: Easy
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Help everyone roll meatballs and soon you'll have a meal at the table, and another one in the freezer.

Ingredients

Directions

  1. Make the meatballs first. The skins are cut off from the sausages, then squeeze the meat into the large mixing bowl.
  2. Incorporate the mince onion, parsley eggs, breadcrumbs and parmesan and plenty of seasoning. Take your hands up and mix thoroughly The longer you squeeze, and crush your mince the better and more soft the meatballs will become.
  3. The oven should be heated to 220C/200C fan/gas 7. Make the mince mixture into roughly 50 golf-ball-sized meatballs. Put any meatballs aside for freezing, making sure you have around five per portion. Spread the remainder out in an enormous oven-proof tin and the meatballs will cook better when spread out.
  4. Drizzle the roasted meat with a bit of oil (about 1 teaspoon per serving) and shake it to coat and roast for 20-30 minutes or until the meat is browned.
  5. In the meantime, make the sauce. In the meantime, heat the olive oil in the large pan. The garlic shall be added, and let them sizzle for about 1 minute.
  6. Incorporate the tomatoes chopped and the red wine, should you be used as well as caster sugar, parsley, and seasoning. Allow to simmer for 15 minutes or until it becomes slightly thicker.
  7. Mix in some basil leaves in the event that you want, take portions to freeze after which you can add the meatballs that have been cooked to the pan and keep them warm while cooking your spaghetti. Cook the pasta in a pot of salted and boiling water.
  8. Serve the meatballs and sauce over the spaghetti, or mix the mixture and serve with some Parmesan and some basil leaves depending on what you prefer.

Spaghetti and Meatballs



  • Serves: -
  • Prepare Time: 30 minutes
  • Cooking Time: 30 minutes
  • Calories: -
  • Difficulty: Easy

Help everyone roll meatballs and soon you'll have a meal at the table, and another one in the freezer.

Ingredients

Directions

  1. Make the meatballs first. The skins are cut off from the sausages, then squeeze the meat into the large mixing bowl.
  2. Incorporate the mince onion, parsley eggs, breadcrumbs and parmesan and plenty of seasoning. Take your hands up and mix thoroughly The longer you squeeze, and crush your mince the better and more soft the meatballs will become.
  3. The oven should be heated to 220C/200C fan/gas 7. Make the mince mixture into roughly 50 golf-ball-sized meatballs. Put any meatballs aside for freezing, making sure you have around five per portion. Spread the remainder out in an enormous oven-proof tin and the meatballs will cook better when spread out.
  4. Drizzle the roasted meat with a bit of oil (about 1 teaspoon per serving) and shake it to coat and roast for 20-30 minutes or until the meat is browned.
  5. In the meantime, make the sauce. In the meantime, heat the olive oil in the large pan. The garlic shall be added, and let them sizzle for about 1 minute.
  6. Incorporate the tomatoes chopped and the red wine, should you be used as well as caster sugar, parsley, and seasoning. Allow to simmer for 15 minutes or until it becomes slightly thicker.
  7. Mix in some basil leaves in the event that you want, take portions to freeze after which you can add the meatballs that have been cooked to the pan and keep them warm while cooking your spaghetti. Cook the pasta in a pot of salted and boiling water.
  8. Serve the meatballs and sauce over the spaghetti, or mix the mixture and serve with some Parmesan and some basil leaves depending on what you prefer.

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