I made just half the recipe and got three dinners out of it with 2 meatballs per person. Perfect size dinner.
Spaghetti Marinara & Meatballs - [Email]C@H[/Email] - Perfect Pasta Book
For the meatballs:
1 cup fresh bread crumbs
3/4 cup Parmesan -- grated
1/2 cup milk
1/2 cup beef broth
1/2 cup chopped fresh parsley
3 eggs -- beaten
2 T. dried oregano leaves
1 T. garlic -- minced
2 tsp. dried basil leaves
2 tsp. kosher salt
1 tsp. black pepper
1 tsp. red pepper flakes
Add: 2 lbs. ground sirloin
For the Marinara:
3 lbs. fresh cherry or Roma tomatoes -- chopped
1 cup onion -- chopped
4 garlic cloves -- smashed
2 tsp. sugar
2 tsp. kosher salt
1 tsp. red pepper flakes
1 tsp. black pepper
2 T. chopped fresh basil
Cook:
1 lb. dry spaghetti
Serve over -- Garnish with:
Cooked spaghetti
Grated Parmesan cheese
Preheat oven to 425F. Mix all ingred. (except sirloin) for the meatballs together in a large bowl. Add the ground sirloin and combine thoroughly; set aside.
Combine all ingredients (except the basil) for the marinara in an 11X15" baking dish. Shape meat mixture into balls the size of gold ball (about 2 oz. each). Arrange on tomatoes and roast 40-45 minutes.
Bring a pot of water to boil for the pasta while the meatballs roast. Remove meatballs from the baking dish and keep warm. Process tomatoes in batches in a food processor or blender, then stir in basil; keep warm.
Cook the pasta. Serve sauce and meatballs over spaghetti. Garnish with Parmesan.
(had to improvise, no large baking dishes in trailer )
Spaghetti Marinara & Meatballs - [Email]C@H[/Email] - Perfect Pasta Book
For the meatballs:
1 cup fresh bread crumbs
3/4 cup Parmesan -- grated
1/2 cup milk
1/2 cup beef broth
1/2 cup chopped fresh parsley
3 eggs -- beaten
2 T. dried oregano leaves
1 T. garlic -- minced
2 tsp. dried basil leaves
2 tsp. kosher salt
1 tsp. black pepper
1 tsp. red pepper flakes
Add: 2 lbs. ground sirloin
For the Marinara:
3 lbs. fresh cherry or Roma tomatoes -- chopped
1 cup onion -- chopped
4 garlic cloves -- smashed
2 tsp. sugar
2 tsp. kosher salt
1 tsp. red pepper flakes
1 tsp. black pepper
2 T. chopped fresh basil
Cook:
1 lb. dry spaghetti
Serve over -- Garnish with:
Cooked spaghetti
Grated Parmesan cheese
Preheat oven to 425F. Mix all ingred. (except sirloin) for the meatballs together in a large bowl. Add the ground sirloin and combine thoroughly; set aside.
Combine all ingredients (except the basil) for the marinara in an 11X15" baking dish. Shape meat mixture into balls the size of gold ball (about 2 oz. each). Arrange on tomatoes and roast 40-45 minutes.
Bring a pot of water to boil for the pasta while the meatballs roast. Remove meatballs from the baking dish and keep warm. Process tomatoes in batches in a food processor or blender, then stir in basil; keep warm.
Cook the pasta. Serve sauce and meatballs over spaghetti. Garnish with Parmesan.
(had to improvise, no large baking dishes in trailer )
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com