Spaghetti Meatballs - Everyone favorite - Giangi's Kitchen

Recipes: Beef, Veal and Lamb

Giangi Kitchen Giangi

Spaghetti Meatballs – Everyone favorite

Published on July 27, 2012 | Beef, Veal and Lamb

Introduction

Spaghetti meatballs.


I always enjoy having children over and asking them what they want to eat.  Tonight’s dinner was a special request from our little friend: Spaghetti with Meatballs.

The following recipe is my “go to” when in need recipe.  I kept it free of onion and different meats as I did not want my little guests not to enjoy it.  Most of all, I also made the meatballs small consequently they could eat as many as they wanted instead of having the same questions asked: “must I eat it all???”.  Plates clean, 4 little meatballs eaten by each child.

The children’s were so full that no desert tonight.
To all, have a great evening.

servings: 4 prep time: 10 minutes cook time: 30 minutes

Ingredients

Amount Item Add to Grocery List
1 cup crustless torn inot bits bread
1/2 cup Michigan tart cherries
2 pound ground beef tenderloin fillets
2 beaten egg(s)
1/2 cup Parmiggiano Reggiano
2 tablespoons chopped thyme, basil and fresh flat-leaf parsley
3 tablespoons heavy cream
salt and pepper
1/4 cup olive oil
1 pound chopped tomatoes
2 tablespoons puree of tomatoes
2 pureed garlic cloves
1 pound Spaghetti pasta
3 tablespoons unsalted butter

Preparation Instructions

  1. In a large pot boil salted water, add the spaghetti and cook according to package directions.

  2. In a large bowl, soak the bread with the milk for 10 minutes. Add the beef, cheese, heavy cream, parsley, thyme, basil and salt and pepper. Thoroughly mix together all the ingredients. Shape the mixture into one inch balls.

  3. Add the mini meatballs and cook at medium low covered until the mini meatballs are done.

  4. When pasta is done, drain and place in a large serving plate. Add butter and toss well. Add the tomatoes and meatballs and serve nice and hot.

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