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Ana Lozz

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Recipe of Spaghetti with meatballs
Recipe

Spaghetti with meatballs

20 mins
Low
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I hope you like this recipe of Italian food and enjoy at the table with this dish, delicious recipe for spaghetti with meatballs.
Learn more about Ana Lozz

Ingredients

4 portions
  • 320 grams spaghetti
  • 400 grams tomato sauce
  • 4 liters Water
  • 1 leave bay (laurel)
  • 400 grams meat, chopped
  • 2 egg yolks
  • 4 tablespoons bread crumbs
  • 1 tablespoon parsley, chopped
  • black pepper, milled
  • Dried oregano
  • salt
  • oils
  • parmesan cheese, optional

Preparation

First let's prepare the meatballs. Put the chopped meat in a large bowl (or a bowl) and add the egg yolks (the egg whites save them for another recipe), the chopped parsley, 1 level spoonful of fine salt and a pinch of ground black pepper. With a fork he crushes the meat while the other ingredients mix with it. Continue like this until a homogeneous mixture is formed.
Now we add the bread crumbs and mix again, pressing well with the fork until it mixes well. We already have the dough for the meatballs.
Put to heat the oil. You can use a lot so that the meatballs are covered and they are made of a pull or less amount of oil and you are turning the meatballs so they are done everywhere.
Take a small portion of dough and make a meatball by turning the dough between the palms of your hand. If you moisten your hands slightly (very little), the flesh will not stick and it will cost you less work. Make the meatballs the size that you like the most, I like small ones (about 3 cm in diameter) so more meatballs come out and you can eat them in one bite.
When the oil is hot and you have the meatballs ready, start frying them in batches. Do not pile too many meatballs in the pan, so the oil will not cool and the meatballs will brown well. If they are small with 1 minute will be enough and if they are larger leave them until they are well browned. Then remove them and drain the excess oil on absorbent paper (kitchen paper).
Now put the tomato sauce to heat in a large saucepan (so that later fit the spaghetti) and incorporate the meatballs (so that they release their flavor in the sauce) and a pinch of dried oregano. Let it heat over medium-low heat while you prepare the pasta.
Put the water to boil to cook the pasta. When boiling add three tablespoons of salt, a bay leaf and spaghetti. Let boil until the pasta is at its point (depends on the quality and type of pasta, read the package and see testing).
When the spaghetti is at its point take them out of the water and add them to the pan where the tomato sauce and meatballs are and mix well. If you see that the sauce is very thick, add a little of the water in which you have cooked the spaghetti.
Serve the pasta by placing some of the meatballs on top and if you feel like it add a little grated Parmesan. Out of the kitchen and eat!

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (18)
Marilú García
09/02/2020 15:59:53
Está muy sabrosa la receta
Fabiola Lizbeth barrios López
11/01/2020 17:12:07
Riquísimo, a mi esposo le gustó mucho!
ferdessire Hernandez
09/10/2019 07:52:53
Es la mejor explicación que eh leído!!! Muchas gracias por compartir se ve delicioso.
Jorge Jauregui
15/07/2019 18:01:37
Muy buenas
Sara Lizama
09/07/2019 15:29:52
Muy rico
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