| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 slices soft white bread, torn into pieces
- 1/2 cup milk
- 1 pound ground beef
- 8 ounces ground pork
- 1 egg, lightly beaten
- 1 teaspoon Worcestershire sauce
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 tablespoons grated pecorino, plus 1/2 cup for topping
- Kosher salt and ground black pepper
- 1/4 cup olive oil
- 8 ounces spaghetti
- 1/4 cup extra-virgin olive oil
- 2 cups chopped fresh tomatoes
- 1 cup chicken broth
- 1 stick (8 tablespoons) butter
- 1/4 cup chopped fresh basil and parsley mix, plus for garnish
- 1 cup grated pecorino, plus for garnish
- Kosher salt and ground black pepper
Instructions
- For the meatballs: Preheat the oven to 425 degrees F.
- Combine the bread with the milk in a large bowl. Let soften for about 1 minute, then mash to a paste with a fork. Add the beef, pork, egg, Worcestershire, granulated garlic, granulated onion, 2 tablespoons pecorino, 2 teaspoons salt and 1/2 teaspoon pepper. Mix until well blended. Form into twelve 2-inch balls (about 1/4 cup each) and place on a plate or tray.
- Heat the olive oil in a large skillet over medium heat. Sear the meatballs on all sides until a crust forms, about 2 minutes per side. Transfer to a baking dish.
- Bake until cooked through, 20 to 25 minutes.
- For the pasta and sauce: In a large pot, cook the spaghetti according to package directions. Drain and set aside.
- To a pan over medium heat, add the olive oil, tomatoes, broth, butter, and basil and parsley. Simmer until the tomatoes are soft, 4 to 5 minutes. Add the pecorino to help thicken the sauce, and season with a pinch of salt and pepper. Stir in the cooked pasta and top with the meatballs. Garnish with some more pecorino and basil-parsley mix.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1425 |
| Total Fat | 104 g |
| Saturated Fat | 42 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 61 g |
| Cholesterol | 283 mg |
| Sodium | 1253 mg |
Reviews
Meatballs were delicious easy and simple I only made the meatballs I Love Nancy Fuller come back to food Network I love her recipes
This was fabulous! As another reviewer mentioned, I’m not a big fan have heavy spaghetti sauces and this was perfect. I was skeptical about the stick of butter so I only used 1/2 and it was still great. And I love that neither the sauce or meatballs had onions. If you’re considering, definitely worth trying.
This is a super recipe and so simple. I personally don’t care for a heavy tomato base spaghetti. This is the answer and the meat balls are unbelievable, you need to try it! Bob, Coeur d’Alene, Idaho
Delicious. This is so easy and healthy tasting. Kids loved!!
Fabulous spring recipe! Do yourself a favor and use fresh garlic and onions finely minced. Well worth the effort! I also used fresh pasta and cooked it in the sauce. One less pot to clean.
I’m glad to see that you didn’t use onions in these meatballs. It seems like 99.9% of the cooks on the Food Network use onions in EVERYTHING that they make. It’s like a crutch for them. Well, a lot of people don’t like onions and I actually hate them. I won’t touch any food that has onions in it. So, it was nice to see somebody actually make something WITHOUT ONIONS!