Spaghetti and Meatballs

• portions: 4 servings
• temps total: 1 hour

Ingrédients

1 lb. spaghetti

1 lb. ground beef

1/3 c. bread crumbs

1/4 c. finely chopped parsley

1/4 c. freshly grated Parmesan, plus more for serving

1 large egg

2 garlic cloves, minced

Kosher salt

1/2 tsp. red pepper flakes

2 tbsp. extra-virgin olive oil

1/2 c. onion, finely chopped

1 (28-oz.) can crushed tomatoes

1 bay leaf

Freshly ground black pepper

Instructions

In a large pot of salted boiling water, cook pasta until al dente. Drain.

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.

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.

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.

Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

Nutrition

• Calories: 3751
• Lipides Totaux: 144 g
• Lipides Saturés: 48 g
• Acides Gras Trans: 5 g
• Cholestérol: 533 mg
• Sodium: 4556 mg
• Glucides Totaux: 404 g
• Fibres Diététiques: 35 g
• Sucres Totaux: 54 g
• Protéines: 177 g