Spaghetti and Meatballs All'Amatriciana - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jean Thiel Kelley
Spaghetti and meatballs get spiced up with a classic Italian sauce. All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot
Ingredients
- 6 ounces uncured applewood-smoked bacon (about 6 slices), diced
- 2 large garlic cloves, peeled
- 2 pounds ground beef (15% fat)
- 2/3 cup chopped drained roasted red peppers from jar
- 2/3 cup panko (Japanese breadcrumbs)*
- 2 large eggs
- 1/2 cup coarsely grated onion
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon minced fresh marjoram
- 2 teaspoons dried crushed red pepper
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.
- Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap; chill.
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