Spaghetti Meatballs - Everyone favorite

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: Giangi Townsend

Ingredients

1 cup bread, crustless torn into bits bread
½ cup milk
2 pounds ground beef
2 eggs
½ cup Parmiggiano Reggiano
2 tablespoons flat-leaf parsley, chopped thyme, basil and fresh flat-leaf parsley
3 tablespoons heavy cream
¼ cup olive oil
1 pound tomatoes, chopped
2 tablespoons tomato paste
2 garlic, peeled
1 pound pasta, Spaghetti
3 tablespoons unsalted butter

US - Metric

Instructions

In a large pot boil salted water, add the spaghetti and cook according to package directions.
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.
Add the mini meatballs and cook at medium low covered until the mini meatballs are done.
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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.