Name: Spaghetti and Meatballs
Prep time: 30 min
Cook time: 45 min
Ingredients: 2 cups Romaine lettuce (chopped); 6 slices Cucumber; 2 TBSP Red onion (shaved); 2 TBSP Carrots (peeled and shaved); 4 tsp French dressing; 8 slices Cucumber; 24 oz Water (cold); 2 TBSP Extra-virgin olive oil; 4 cloves Garlic (sliced); 1/4 cup Onion (diced small); 1/4 cup Sourdough bread (crust trimmed off and discarded; middle section chopped into small pieces); 1/4 cup Milk; 8 oz Ground beef; 1/4 tsp Dried oregano; 1/4 cup Fresh basil (chopped (plus more for garnish)); 4 tsp Parmesan cheese (grated); 2 cups Whole canned tomatoes (crushed with your hands in a bowl (preferably San Marzano tomatoes)); 1/2 cup Water; 2 tsp Italian seasoning; 2 tsp Sugar (optional); 4 oz Spaghetti; Salt; Black pepper

Spaghetti and Meatballs

5 from 1 vote

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Prep Time: 30

Cook Time: 45

Servings:

Calories: 874kcal

Ingredients

Side Salad

2 cups Romaine lettuce chopped
6 slices Cucumber
2 TBSP Red onion shaved
2 TBSP Carrots peeled and shaved
4 tsp French dressing

Cucumber Water

8 slices Cucumber
24 oz Water cold

Spaghetti and Meatballs

2 TBSP Extra-virgin olive oil
4 cloves Garlic sliced
1/4 cup Onion diced small
1/4 cup Sourdough bread crust trimmed off and discarded; middle section chopped into small pieces
1/4 cup Milk
8 oz Ground beef
1/4 tsp Dried oregano
1/4 cup Fresh basil chopped (plus more for garnish)
4 tsp Parmesan cheese grated
2 cups Whole canned tomatoes crushed with your hands in a bowl (preferably San Marzano tomatoes)
1/2 cup Water
2 tsp Italian seasoning
2 tsp Sugar optional
4 oz Spaghetti

Seasoning

Salt
Black pepper

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Arrange the salad ingredients into a bowl, and wait to dress the salad until ready to serve.
Let the cucumber slices infuse in the water in the refrigerator for at least 15 minutes.
Heat the oil in a skillet over medium heat. Saute the garlic and onion until softened. Then remove from the heat.
Make the meatballs: In a bowl, mix the bread and milk. Let sit for 2 to 3 minutes until soft. Mix in the ground beef, oregano, basil, parmesan, sauteed onion, and garlic, and season with salt and pepper. Mix until well combined. Using your hands, form the meat into equally-sized balls.
Place the skillet back over medium heat. Add the meatballs in batches without crowding the pan and sear until nicely browned all over. Remove the meatballs and set aside.
Stir the crushed tomatoes, water, and Italian seasoning into the skillet. Season well with salt and pepper. Add in the meatballs, partially cover with a lid, and bring to a low simmer for about 30 minutes until the meatballs reach an internal temperature of 160°F (71°C). Taste the sauce and add more salt to taste or sugar if needed if the sauce is too tart.
Bring a pot of water to a boil and cook the pasta according to the directions on the package.
When the pasta is finished, drain well.
Dress the salad.
Serve: Toss the pasta in the sauce, and serve with meatballs. Garnish with basil. Enjoy with the salad and cucumber water.

Nutrition