SPHAGETTI AND MEAT BALLS
INGREDIENTS FOR 4 SERVINGS-
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1 lb. ground beef / Chicken
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1/3 c. bread crumbs
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1/4 c. finely chopped parsley
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1/4 c. freshly grated Parmesan, plus more for serving
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1 egg
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2 garlic cloves, minced
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Kosher salt - 1/2 tsp.
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red pepper flakes 2 tbsp.
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extra-virgin olive oil- 1/2 c.
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onion, finely chopped - 1
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(28-oz.) can crushed tomatoes - 1
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bay leaf
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Freshly ground black pepper
LET'S MAKE IT! -
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In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain.
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In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
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In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
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Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
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Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.
NOTE - You can also add garlic and ginger paste in the pot. It adds great flavor. (Optional)