Spaghetti and Meatballs

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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 970kcal

Ingredients

Spaghetti and Meatballs

  • 1 slice Crusty bread cut into cubes
  • 1/4 cup Milk
  • 8 oz Ground beef
  • 1 clove Garlic grated
  • 2 TBSP Fresh parsley chopped
  • Salt to taste
  • Black pepper to taste
  • 1/2 Egg whisked
  • 14 oz Crushed tomatoes
  • 4 oz Spaghetti
  • 1/4 cup Parmesan cheese grated
  • 1 TBSP Extra-virgin olive oil divided for frying and sautéing

Simple Vinaigrette Dressing

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp Honey
  • Salt to taste
  • Black pepper to taste

House Salad

  • 4 cups Mixed greens
  • 1 cup Cherry tomatoes halved
  • 1/2 Cucumber sliced
  • 1/4 Red onion thinly sliced

Homemade Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
  • Ice cubes

Instructions

  • Make the Meatballs: Cut the bread into cubes and place them in a large bowl. Pour milk over the bread and let it sit to absorb the milk.
  • In a separate bowl, combine the ground beef and Parmigiano cheese. Grate garlic clove into the meat mixture. Chop parsley and add it to the meat mixture. Add salt and black pepper to taste. Squeeze the excess milk out of the soaked bread cubes and add them to the meat mixture. Whisk egg and add to the meat mixture. Mix everything thoroughly and form into small meatballs.
  • In a deep pan, heat the olive oil over medium heat. Fry the meatballs until they are browned on all sides. Once browned, add in the crushed tomatoes. Simmer until the meatballs are cooked through.
  • Cook the spaghetti according to package instructions until al dente. Drain the spaghetti and add it to the pan with the sauce. Mix well to coat the spaghetti with the sauce. Add reserved pasta water if needed in small increments to adjust the consistency.
  • For the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper to taste. Drizzle the dressing over the salad before serving.
  • For the Salad: In a salad bowl, combine the mixed greens, halved cherry tomatoes, cucumber (sliced), and red onion (thinly sliced).
  • Mix the ingredients for lemonade. Serve over ice.
  • Serve the spaghetti and meatballs with additional Parmigiano and Pecorino cheese. Serve with house salad and lemonade.

Nutrition

Calories: 970kcal | Carbohydrates: 106g | Protein: 43g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 822mg | Potassium: 1705mg | Fiber: 8g | Sugar: 33g | Vitamin A: 2306IU | Vitamin C: 110mg | Calcium: 364mg | Iron: 9mg

Spaghetti and Meatballs

No ratings yet
Prep Time 30 minutes
Cook Time 40 minutes
Servings 2
Calories 970 kcal

Ingredients
 
 

Spaghetti and Meatballs

  • 1 slice Crusty bread cut into cubes
  • 1/4 cup Milk
  • 8 oz Ground beef
  • 1 clove Garlic grated
  • 2 TBSP Fresh parsley chopped
  • Salt to taste
  • Black pepper to taste
  • 1/2 Egg whisked
  • 14 oz Crushed tomatoes
  • 4 oz Spaghetti
  • 1/4 cup Parmesan cheese grated
  • 1 TBSP Extra-virgin olive oil divided for frying and sautéing

Simple Vinaigrette Dressing

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp Honey
  • Salt to taste
  • Black pepper to taste

House Salad

  • 4 cups Mixed greens
  • 1 cup Cherry tomatoes halved
  • 1/2 Cucumber sliced
  • 1/4 Red onion thinly sliced

Homemade Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
  • Ice cubes

Instructions
 

  • Make the Meatballs: Cut the bread into cubes and place them in a large bowl. Pour milk over the bread and let it sit to absorb the milk.
  • In a separate bowl, combine the ground beef and Parmigiano cheese. Grate garlic clove into the meat mixture. Chop parsley and add it to the meat mixture. Add salt and black pepper to taste. Squeeze the excess milk out of the soaked bread cubes and add them to the meat mixture. Whisk egg and add to the meat mixture. Mix everything thoroughly and form into small meatballs.
  • In a deep pan, heat the olive oil over medium heat. Fry the meatballs until they are browned on all sides. Once browned, add in the crushed tomatoes. Simmer until the meatballs are cooked through.
  • Cook the spaghetti according to package instructions until al dente. Drain the spaghetti and add it to the pan with the sauce. Mix well to coat the spaghetti with the sauce. Add reserved pasta water if needed in small increments to adjust the consistency.
  • For the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper to taste. Drizzle the dressing over the salad before serving.
  • For the Salad: In a salad bowl, combine the mixed greens, halved cherry tomatoes, cucumber (sliced), and red onion (thinly sliced).
  • Mix the ingredients for lemonade. Serve over ice.
  • Serve the spaghetti and meatballs with additional Parmigiano and Pecorino cheese. Serve with house salad and lemonade.

Nutrition

Calories: 970kcalCarbohydrates: 106gProtein: 43gFat: 44gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 134mgSodium: 822mgPotassium: 1705mgFiber: 8gSugar: 33gVitamin A: 2306IUVitamin C: 110mgCalcium: 364mgIron: 9mg
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