Ingredients
Croutons:
- 1/2 TBSP Extra-virgin olive oil
- 1/2 cup Crusty bread cut into cubes 1/4" thick
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
- 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 tomatoes (canned) 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 or pasta of choice
Garlic Cheese Bread
- 1 TBSP Butter softened
- 2 slices Italian bread
- 1 clove Garlic minced
- 1/4 cup Mozzarella cheese shredded
Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
Instructions
- Prep all ingredients per instructions above.
- 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.
- 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 together 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.
- While the meatballs are cooking, make the pasta and prepare the garlic bread.
- Bring a pot of water to a boil and cook the pasta according to the directions on the package.
- Preheat the oven broiler on low.
- Prep the bread: Lightly toast the bread. Then spread the butter onto the bread, and top with garlic and cheese. Place on a baking sheet. Place the prepared garlic bread under the broiler until the cheese is melted and bubbly.
- When the pasta is finished, drain well.
- Toss the lettuce, croutons, and dressing in a bowl.
- Mix together the sparkling water and lemon.
- Serve: Toss the pasta in the sauce, and serve with meatballs. Garnish with basil. Enjoy with the salad and garlic bread, and spritzer.
Nutrition
Calories: 934kcal | Carbohydrates: 68g | Protein: 37g | Fat: 59g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Trans Fat: 2g | Cholesterol: 111mg | Sodium: 760mg | Potassium: 1268mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4922IU | Vitamin C: 58mg | Calcium: 396mg | Iron: 8mg
Spaghetti and Meatballs
Ingredients
Croutons:
- 1/2 TBSP Extra-virgin olive oil
- 1/2 cup Crusty bread cut into cubes 1/4" thick
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
- 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 tomatoes (canned) 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 or pasta of choice
Garlic Cheese Bread
- 1 TBSP Butter softened
- 2 slices Italian bread
- 1 clove Garlic minced
- 1/4 cup Mozzarella cheese shredded
Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
Instructions
- Prep all ingredients per instructions above.
- 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.
- 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 together 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.
- While the meatballs are cooking, make the pasta and prepare the garlic bread.
- Bring a pot of water to a boil and cook the pasta according to the directions on the package.
- Preheat the oven broiler on low.
- Prep the bread: Lightly toast the bread. Then spread the butter onto the bread, and top with garlic and cheese. Place on a baking sheet. Place the prepared garlic bread under the broiler until the cheese is melted and bubbly.
- When the pasta is finished, drain well.
- Toss the lettuce, croutons, and dressing in a bowl.
- Mix together the sparkling water and lemon.
- Serve: Toss the pasta in the sauce, and serve with meatballs. Garnish with basil. Enjoy with the salad and garlic bread, and spritzer.
Nutrition
Calories: 934kcalCarbohydrates: 68gProtein: 37gFat: 59gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 31gTrans Fat: 2gCholesterol: 111mgSodium: 760mgPotassium: 1268mgFiber: 8gSugar: 12gVitamin A: 4922IUVitamin C: 58mgCalcium: 396mgIron: 8mg
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