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Twists and Rounds: Spaghetti with Meatballs

4 months ago

Twists and Rounds: Spaghetti with Meatballs

spaghetti with meatballs

Nothing can go wrong when you make a dish as iconic as spaghetti with meatballs. After all, everyone has gotten a taste of it at least once in their life. A plate of American (yep, spaghetti with meatballs is of American origin) comfort, this meaty pasta won’t left you all wound up after you follow these five simple steps.

 

Spaghetti with Meatballs

 

Makes 5-6 servings

 

MEATBALLS

½ kilo Ground beef

1 Tbsp Rock salt

  • Freshly ground black pepper

1 tsp Italian seasoning

½ cup Prepared breadcrumbs, soaked in scant ½ cup fresh milk

1 Egg, lightly beaten

  • Vegetable oil, for frying

SAUCE

3 cloves Garlic, finely minced

1 Tbsp Olive oil

Onion, diced

1 Red bell pepper, diced

1 (14.5-oz) can Diced tomatoes

3 Tbsps Tomato paste

1 Bay leaf

1 tsp Italian seasoning

  • Salt and pepper, to taste

 

TO SERVE:

  • Spaghetti noodles, cooked according to package instructions
    ½ cup Grated parmesan cheese

 

  1. Pour vegetable oil into a large skillet until it reaches a depth of about ¼-inch. Heat on medium-high while preparing the meatballs.
  2. Combine all ingredients for the meatballs in a large bowl. With slightly wet hands, fold together gently until thoroughly mixed. Form a fistful of the mixture into a 2-inch sized meatball. Continue until all meatballs are formed, about 8-10 pieces.
  3. Fry in batches until browned on all sides. Transfer to a plate lined with paper towels. Discard oil but do not clean the pan.
  4. In the same pan, fry garlic in olive oil until fragrant. Add the onions and bell pepper and cook until softened. Stir in the diced tomatoes, tomato paste, bay leaf, and Italian seasoning and simmer uncovered for about 5 minutes.
  5. Place the meatballs back in the pan, cover, and simmer on low heat for about 15-20 minutes until the meatballs are cooked through. Season to taste. Serve on cooked spaghetti noodles and top with freshly grated Parmesan cheese.

 

Recipe and photographed by Idda Aguilar

 

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