Ingredients
Croutons
- 1 slice Crusty bread cut into cubes 1/4" thick
- 1/2 TBSP Extra-virgin olive oil
Seasoning
- Salt to taste
- Black pepper to taste
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Spaghetti and Meatballs
- 1 slice Crusty bread cut into cubes
- 1/4 cup Milk
- 8 oz Ground beef
- 1/4 cup Parmesan cheese grated
- 1 clove Garlic grated
- 2 TBSP Fresh parsley chopped
- 1 Egg beaten
- 3 TBSP Extra-virgin olive oil divided for frying and sautéing
- 14.5 oz Whole canned tomatoes
- 4 oz Spaghetti
- 1/4 cup Pecorino cheese grated
White Wine
- 24 oz White wine cold
Instructions
- Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
- In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Make the Meatballs: Cut the bread into cubes and place them in a large bowl. Pour the milk over the bread and let it sit to absorb the milk.
- In a separate bowl, combine the ground beef and 2 TBSP of the Parmigiano cheese. Grate the garlic clove into the meat mixture. Chop the 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 the egg and add to the meat mixture. Mix everything thoroughly and form into small meatballs.
- Make the Sauce: Heat half the olive oil in a pot over medium heat. Sauté the leeks until they are soft. Put the canned peeled tomatoes through a food mill or crush them by hand or with a blender. Pour the crushed tomatoes into the pot. Cook the sauce for about 20 minutes, adding salt and pepper to taste.
- In a separate pan, heat half the olive oil over medium heat. Fry the meatballs until they are browned on all sides. Once browned, transfer the meatballs into the tomato sauce and let them simmer together.
- 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.
- Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
- Serve the spaghetti and meatballs with additional Parmigiano and Pecorino cheese. Serve with Caesar salad and white wine.
Nutrition
Calories: 1434kcal | Carbohydrates: 98g | Protein: 49g | Fat: 67g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 1243mg | Potassium: 1403mg | Fiber: 7g | Sugar: 15g | Vitamin A: 5002IU | Vitamin C: 28mg | Calcium: 536mg | Iron: 10mg
Spaghetti and Meatballs
Ingredients
Croutons
- 1 slice Crusty bread cut into cubes 1/4" thick
- 1/2 TBSP Extra-virgin olive oil
Seasoning
- Salt to taste
- Black pepper to taste
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Spaghetti and Meatballs
- 1 slice Crusty bread cut into cubes
- 1/4 cup Milk
- 8 oz Ground beef
- 1/4 cup Parmesan cheese grated
- 1 clove Garlic grated
- 2 TBSP Fresh parsley chopped
- 1 Egg beaten
- 3 TBSP Extra-virgin olive oil divided for frying and sautéing
- 14.5 oz Whole canned tomatoes
- 4 oz Spaghetti
- 1/4 cup Pecorino cheese grated
White Wine
- 24 oz White wine cold
Instructions
- Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
- In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Make the Meatballs: Cut the bread into cubes and place them in a large bowl. Pour the milk over the bread and let it sit to absorb the milk.
- In a separate bowl, combine the ground beef and 2 TBSP of the Parmigiano cheese. Grate the garlic clove into the meat mixture. Chop the 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 the egg and add to the meat mixture. Mix everything thoroughly and form into small meatballs.
- Make the Sauce: Heat half the olive oil in a pot over medium heat. Sauté the leeks until they are soft. Put the canned peeled tomatoes through a food mill or crush them by hand or with a blender. Pour the crushed tomatoes into the pot. Cook the sauce for about 20 minutes, adding salt and pepper to taste.
- In a separate pan, heat half the olive oil over medium heat. Fry the meatballs until they are browned on all sides. Once browned, transfer the meatballs into the tomato sauce and let them simmer together.
- 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.
- Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
- Serve the spaghetti and meatballs with additional Parmigiano and Pecorino cheese. Serve with Caesar salad and white wine.
Nutrition
Calories: 1434kcalCarbohydrates: 98gProtein: 49gFat: 67gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 36gTrans Fat: 1gCholesterol: 188mgSodium: 1243mgPotassium: 1403mgFiber: 7gSugar: 15gVitamin A: 5002IUVitamin C: 28mgCalcium: 536mgIron: 10mg
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