4.3 – 6 reviews • Main Dish
| Level: |
Easy |
| Total: |
1 hr 45 min |
| Active: |
35 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1/2 pound ground beef
- 1/2 pound ground pork
- 3/4 cup unseasoned breadcrumbs
- 1/4 cup whole milk
- 1/4 cup white onion, cut into chunks
- 1/8 cup fresh basil leaves
- 1/8 cup fresh parsley leaves
- 2 cloves garlic
- 1/4 cup grated Parmigiano
- 1 tablespoon kosher salt
- 1 egg
- Two 14-ounce cans crushed tomatoes
- 2 teaspoons kosher salt
- Kosher salt
- 1 pound spaghetti
- Grated Parmigiano, for serving
Instructions
- For the meatballs: Preheat the oven to 450 degrees F.
- Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak.
- In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment.
- Bake until browned, about 10 minutes.
- For the sauce: Lower the oven to 350 degrees F.
- Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour.
- For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
620 |
| Total Fat |
21 g |
| Saturated Fat |
8 g |
| Carbohydrates |
78 g |
| Dietary Fiber |
6 g |
| Sugar |
10 g |
| Protein |
31 g |
| Cholesterol |
87 mg |
| Sodium |
769 mg |