Ingredients
| Name | Amount (Metric / US) |
|---|---|
| GROUND CHUCK | 907.18 g / 2 lb |
| GARLIC | 3 cloves |
| BREAD | 2 |
| EGG | 1 |
| MOZZARELLA | 56 g / 0.50 cups |
| SEASONING | 1 Tbsp |
| SALT | 1 tsp |
| PEPPER | 0.50 tsps |
| OLIVE OIL | 2 Tbsps |
| ONION | 0.50 |
| PASTA/SPAGHETTI SAUCE | 737.09 g / 26 oz |
| SPAGHETTI | 453.59 g / 1 lb |
Extra Large Homemade Meatballs w Pasta
Extra Large Homemade Meatballs w Pastan is a main course that serves 4. One serving contains 933 calories, 53g of protein, and 58g of fat. For $3.09 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. A mixture of ground chuck, mozzarella, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 68%, this dish is pretty good. Extra Large White Loaf Bread, Extra large double chocolate and coconut cookies, and Large-Batch Homemade Granola are very similar to this recipe.
Instructions
Preheat oven to 400 F. Finely chop 1/2 an onion, process bread into crumbs in a processor, and combine all ingredients for the meatballs including seasonings. Using washed and clean hands, roll the meatballs into 2-inch diameters and place on foil on rimmed baking sheet (otherwise fat will run off). Continue making meatballs until ingredients are all used up. You should end up with about 16 large meatballs. Place the meatballs on the baking sheet or foil, spacing them 1 inch apart. Bake until they are cooked through, about 25 minutes. . While the meatballs are cooking, bring a large pot of water to a boil with salt for the spaghetti and warm the spaghetti sauce in a saucepan over medium-low heat. Add extra seasoning like Italian, parsley, oregano, and basil. Cook the spaghetti according to package directions; drain and plate accordingly. When meatballs are almost cooked through, add a few sprinkles of mozzarella cheese and broil until browned. Remove from oven and let cool for a few minutes. Sprinkle some parsley flakes on top of the meatballs and serve with readied spaghetti and sauce. Garlic bread would also be a nice addition to this Italian meal!
No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.
