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olive oil ground chuck Pecorino-Romano cheese fresh breadcrumbs eggs milk parsley fresh basil onion garlic salt
Viewed: 85 - Published at: 5 years agoIngredients
- olive oil or nonstick cooking spray
- 1 lb ground chuck
- 1 12 cups finely grated pecorino romano cheese
- 1 12 cups fresh breadcrumbs
- 3 large eggs
- 14 cup milk
- 12 cup minced fresh flat-leaf parsley
- 14 cup chopped fresh basil
- 12 small onion, grated
- 3 tablespoons minced garlic
- coarse salt
- 1 lb spaghetti
- 1 (16 ounce) jar Paul Newman's spaghetti sauce
Method
- Preheat oven to 350 degrees.
- Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
- In a large bowl, mix together beef, cheese, 1 cup breadcrumbs, eggs, milk, herbs, onion, and garlic; season with salt.
- If mixture seems too loose, mix in remaining 1/2 cup breadcrumbs as necessary.
- Roll meat mixture into 2 1/2-ounce balls; transfer to prepared baking sheet.
- Transfer to oven and bake until beef is cooked through and lightly browned, 25 to 30 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat.
- Generously salt water and return to a boil.
- Add spaghetti and cook until al dente, according to package directions; Drain.
- Heat sauce in a medium saucepan over medium heat.
- Transfer meatballs to sauce and cook for at least 15 minutes.
- Transfer meat balls and 1 cup of sauce to a bowl and set aside.
- Remove remaining sauce from heat.
- Stir in basil and add drained spaghetti; toss to combine.
- Transfer spaghetti to a large serving platter; top with meatballs and reserved sauce.
- Serve immediately, sprinkled with cheese.
- *You might try this recipe #30903 - Easy Marinara Sauce that I found EASY and Delicious - instead of a bottled sauce to serve up your meatballs.
