Spaghetti and Meatballs

Preparation

1. STEP 1 OF 10

   Preheat the oven to 175°C and position a rack in the center.

2. STEP 2 OF 10

   In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water.

3. STEP 3 OF 10

   Add the ground meat, breadcrumbs, and Parmigiano Reggiano and mix until just combined. Do not overwork the mixture.

4. STEP 4 OF 10

   Form golf ball-sized meatballs and place them on an ungreased baking sheet.

5. STEP 5 OF 10

   Bake for about 10 minutes, then turn the meatballs with a spatula and bake for another 10 minutes until they are well browned and almost cooked through.

6. STEP 6 OF 10

   Meanwhile, bring the marinara sauce to a boil in a large skillet. Adjust seasoning if necessary.

7. STEP 7 OF 10

   Transfer the browned meatballs to the marinara sauce, cover lightly with a lid or aluminum foil, and simmer for about 10 minutes.

8. STEP 8 OF 10

   While the meatballs are cooking, bring a large pot of salted water to a boil.

9. STEP 9 OF 10

   Add the spaghetti and cook until al dente. Drain and toss with the sauce and meatballs.

10. STEP 10 OF 10

    Serve the spaghetti and meatballs in bowls, garnishing with chopped fresh basil and more grated Parmigiano.

Suggestions

• Baking sheet

• Large bowl

• Metal spatula

• Large skillet

General Information

Analysis

Macronutrients (100 gr)