Spaghetti and meatballs recipe. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente. Mix beef and Worcestershire, egg, bread crumbs, cheese.

A very good recipe, both for the sauce and for the meatballs. Make the tomato sauce: Heat a large, wide pot over medium-low and add oil and garlic. Cook, stirring occasionally, until garlic is golden brown on all sides (if it starts to burn. You arrange heating sizzle Spaghetti and meatballs recipe proving 8 process furthermore 7 furthermore. Here is how you conclude.

method of Spaghetti and meatballs recipe

Prepare 450 g of ground beef.
It's 1/4 cup of grated mozzarella cheese.
You need 4 of garlic cloves, minced.
It's 1/2 tsp of salt.
You need 1/2 tsp of black pepper.
You need 1 of large egg.
Prepare 3 tbsp of vegetable oil to saute.
It's of Spaghetti.

Bring a big pot of salted water to a boil for the spaghetti. Add the onion, garlic, and parsley and cook until the vegetables are. In a large bowl, combine the first five ingredients. Crumble the meat over mixture and mix well.

Spaghetti and meatballs recipe little by little

Gather ingredients.
In a large mixing bowl add: the ground beef, cheese, minced garlic cloves, 1 tsp salt, black pepper, and egg. Mix until well combined. Form into 1 1/2" meatballs (about a flat ice cream scoop of meat)..
Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside (don't worry about cooking through at this point)..
For baked: Place on a lined baking sheet, about 2″ apart and bake in a preheated oven at 200C for 20-23 minutes..
Add your meatballs to marinara/pasta sauce(recipe published), partially cover with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 10 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. Five minutes before sauce is done, stir in chopped fresh basil and season with salt and pepper to taste..
For spaghetti,cook according to package instructions until aldente (or to desired doneness), drain and return to the empty pot..
Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with mozzarella cheese and fresh basil and serve hot..

Heat a large saucepan over a medium heat and add the olive oil. Plop the spaghetti back into the empty pasta cooking pot. Add half of the sauce (with no meatballs) and toss. Set in a hot bowl, and top with meatballs and additional sauce if necessary. Transfer to a paper towel-lined plate; set aside.