Spaghetti and Meatballs | Recipe
Spaghetti and Meatballs | Recipe
Cooking Time:
45 min
Difficulty:
Easy
Persons
-
6 pinches
-
200 gbread
-
1 bunchparsley
-
2garlic cloves
-
2red onions
-
400 gbeef mince
-
1egg
-
80 ggrated parmesan
-
3 tbspolive oil
-
100 mlwhite wine
-
800 gpassata
-
400 gspaghetti
-
2 pinchessalt, pepper
1
Remove the crusts and chop the bread into small cubes. Wash and pat dry the parsley, finely chop. Peel and finely chop the onions and garlic.
2
Place half of the onions in a bowl with the parsley and garlic and mix with the ground beef. Add the bread cubes, egg, egg yolk and parmesan and knead thoroughly.
3
Season with 1 tablespoon of olive oil and a pinch of salt and pepper and 2 pinches of Tomato Sauce Seasoning. Wet your hands and form into approximately 20 teaspoon sized balls.
4
Heat 1 tablespoon of olive oil in a frying pan and fry the meatballs on all sides for around 5 minutes over a medium heat. Remove from the pan.
5
In the same pan, heat another tablespoon of olive oil and fry the remaining onions for 3 minutes until translucent. Then add the white wine.
6
Add the passata and season with a pinch of salt and pepper as well as 4 pinches of Tomato Sauce Seasoning. Bring to the boil.
7
Add the meatballs to the sauce and simmer for around 15 minutes over a low heat, stirring occasionally. At the same time, bring a pan of well salted water to the boil and cook the spaghetti according to the pack instructions.
8
Strain the pasta and serve with the meatballs and tomato sauce. Garnish with freshly grated parmesan. Bon appétit!
Nutritional information: (Per person)
Calories
970 kcal
Carbohydrates
106 g
Protein
45 g
Fat
38 g
Method
1
Remove the crusts and chop the bread into small cubes. Wash and pat dry the parsley, finely chop. Peel and finely chop the onions and garlic.
2
Place half of the onions in a bowl with the parsley and garlic and mix with the ground beef. Add the bread cubes, egg, egg yolk and parmesan and knead thoroughly.
3
Season with 1 tablespoon of olive oil and a pinch of salt and pepper and 2 pinches of Tomato Sauce Seasoning. Wet your hands and form into approximately 20 teaspoon sized balls.
4
Heat 1 tablespoon of olive oil in a frying pan and fry the meatballs on all sides for around 5 minutes over a medium heat. Remove from the pan.
5
In the same pan, heat another tablespoon of olive oil and fry the remaining onions for 3 minutes until translucent. Then add the white wine.
6
Add the passata and season with a pinch of salt and pepper as well as 4 pinches of Tomato Sauce Seasoning. Bring to the boil.
7
Add the meatballs to the sauce and simmer for around 15 minutes over a low heat, stirring occasionally. At the same time, bring a pan of well salted water to the boil and cook the spaghetti according to the pack instructions.
8
Strain the pasta and serve with the meatballs and tomato sauce. Garnish with freshly grated parmesan. Bon appétit!
Nutritional information: (Per person)
Calories
970 kcal
Carbohydrates
106 g
Protein
45 g
Fat
38 g
Ingredients
Persons
-
6 pinches
-
200 gbread
-
1 bunchparsley
-
2garlic cloves
-
2red onions
-
400 gbeef mince
-
1egg
-
80 ggrated parmesan
-
3 tbspolive oil
-
100 mlwhite wine
-
800 gpassata
-
400 gspaghetti
-
2 pinchessalt, pepper
