One-Pot Thin Spaghetti and Meatballs
1. Mix together beef, pork, 1/4 cup Parmesan, breadcrumbs, egg, parsley, garlic, 1/2 tsp each salt and pepper, fennel, oregano and chili flakes. Roll into 1-inch balls.
2. Heat oil and butter in Dutch oven or large saucepan set over medium heat; cook meatballs, in batches if needed, for 5 to 8 minutes or until browned all over. Transfer to plate.
3. Cook onion for 2 to 3 minutes or until softened. Stir in tomato paste; cook for 1 minute. Stir in chicken broth and tomatoes; bring to boil. Add meatballs and spaghetti. Reduce heat to medium-low.
4. Cover and cook for 12 to 15 minutes or until spaghetti is tender and meatballs are cooked through. Season with remaining salt and pepper.Stir in remaining Parmesan, and basil.
Tip:Substitute beef broth or vegetable broth for chicken broth if preferred.
- 25 g Fat
- 9 g Saturated Fat
- 100 mg Cholesterol
- 1390 mg Sodium
- 75 g Carbohydrate
- 7 g Fiber
- 10 g Sugars
- 29 g Protein
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Nutritional Information
- 25 g Fat
- 9 g Saturated Fat
- 100 mg Cholesterol
- 1390 mg Sodium
- 75 g Carbohydrate
- 7 g Fiber
- 10 g Sugars
- 29 g Protein
Directions
1. Mix together beef, pork, 1/4 cup Parmesan, breadcrumbs, egg, parsley, garlic, 1/2 tsp each salt and pepper, fennel, oregano and chili flakes. Roll into 1-inch balls.
2. Heat oil and butter in Dutch oven or large saucepan set over medium heat; cook meatballs, in batches if needed, for 5 to 8 minutes or until browned all over. Transfer to plate.
3. Cook onion for 2 to 3 minutes or until softened. Stir in tomato paste; cook for 1 minute. Stir in chicken broth and tomatoes; bring to boil. Add meatballs and spaghetti. Reduce heat to medium-low.
4. Cover and cook for 12 to 15 minutes or until spaghetti is tender and meatballs are cooked through. Season with remaining salt and pepper.Stir in remaining Parmesan, and basil.
Tip:Substitute beef broth or vegetable broth for chicken broth if preferred.