My Best Spaghetti & Meatballs Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3/4 cup soft bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup 2% milk
- 1 large egg, beaten
- 3 tablespoons minced fresh Italian flat-leaf parsley
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal or additional ground beef
- 2 tablespoons canola oil
Instructions
- In a large bowl, combine the first eight ingredients. Add beef, pork and veal; mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain.
- In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 minutes or until paste darkens. Add wine; cook and stir 2 minutes to dissolve any browned tomato paste.
- Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 minutes longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.
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