Spaghetti & Meatballs
Course: Italian, Main CourseDo you fancy a simple, but quite healthy dish that gives you a lot of energy for the long day? Then try spaghetti and meatballs, a classic recipe from Italian cuisine that can be prepared in less than an hour.
Spaghetti and meatballs are not only delicious, but also nutritious. The meatballs are sauteed with a small amount of oil, which makes them less caloric and healthier. They are also a good source of protein, iron, and zinc. The spaghetti provides complex carbohydrates that keep you full and energized. The tomato sauce adds a burst of flavor and antioxidants, such as lycopene, that protect your cells from damage. The cheese and herbs add calcium and vitamins, as well as a touch of freshness.
This dish has a long and interesting history. It is believed that the meatballs originated from ancient Rome, where they were called isicia. They were made with different types of meat, such as beef, pork, fish, or chicken, and mixed with bread, cheese, eggs, and spices. The spaghetti, on the other hand, came from China, where noodles were invented around the 4th century BC. Marco Polo, the famous Venetian explorer, brought them to Italy in the 13th century. The tomato sauce was introduced later, after the discovery of America, where tomatoes were native. The first recipe of spaghetti and meatballs appeared in a cookbook by Pellegrino Artusi in 1891.
Spaghetti and meatballs are easy to make and reheat well for the next day. You just need to mix the minced meat with cheese, breadcrumbs, egg, herbs, and spices, and form them into balls. Then, you fry them in a pan until golden brown. Meanwhile, you cook the spaghetti until al dente and drain them. You also fry some onion and garlic, and add the tomato sauce and the meatballs. You let them simmer for a few minutes, and then toss the spaghetti with the sauce and cheese. You serve the dish with some fresh basil leaves on top, and enjoy the hearty and satisfying meal. Bon appetit!
Spaghetti and meatballs are not only delicious, but also nutritious. The meatballs are sauteed with a small amount of oil, which makes them less caloric and healthier. They are also a good source of protein, iron, and zinc. The spaghetti provides complex carbohydrates that keep you full and energized. The tomato sauce adds a burst of flavor and antioxidants, such as lycopene, that protect your cells from damage. The cheese and herbs add calcium and vitamins, as well as a touch of freshness.
This dish has a long and interesting history. It is believed that the meatballs originated from ancient Rome, where they were called isicia. They were made with different types of meat, such as beef, pork, fish, or chicken, and mixed with bread, cheese, eggs, and spices. The spaghetti, on the other hand, came from China, where noodles were invented around the 4th century BC. Marco Polo, the famous Venetian explorer, brought them to Italy in the 13th century. The tomato sauce was introduced later, after the discovery of America, where tomatoes were native. The first recipe of spaghetti and meatballs appeared in a cookbook by Pellegrino Artusi in 1891.
Spaghetti and meatballs are easy to make and reheat well for the next day. You just need to mix the minced meat with cheese, breadcrumbs, egg, herbs, and spices, and form them into balls. Then, you fry them in a pan until golden brown. Meanwhile, you cook the spaghetti until al dente and drain them. You also fry some onion and garlic, and add the tomato sauce and the meatballs. You let them simmer for a few minutes, and then toss the spaghetti with the sauce and cheese. You serve the dish with some fresh basil leaves on top, and enjoy the hearty and satisfying meal. Bon appetit!
Ingredients
500 g (1.2 lb) minced meat (mix of pork and beef)
Bunch of chopped basil leaves
Bunch of fresh parsley, chopped
Large white onion, finely chopped
1 cup of Italian tomato sauce
50 g (1.8 oz) grated Parmesan cheese
3-4 tbsp olive oil
1 tbsp flour
1 tsp dried oregano
1 egg
4 garlic cloves, minced
3 tbsp breadcrumbs
250 g (9 oz) dry spaghetti
Directions
- Fry 1/2 of the onion and garlic in olive oil for 4-5 minutes until golden brown.
- Take a large bowl, add minced meat, 1/2 of Parmesan cheese, breadcrumbs, egg, fried onion and garlic, chopped parsley, half of basil, dry oregano, salt and pepper on top.
- Mix everything until smooth.
- Now form the minced meat into balls of equal size.
- Dip each ball in flour.
- Fry the balls in olive oil on all sides until golden brown. If there is not enough oil, add a little more.
- Meanwhile, cook spaghetti until al dente. Drain off excess water. Add a little olive oil to the pasta to prevent it from sticking together.
- Fry the remaining onion in a frying pan until golden brown, 3-4 minutes.
- Add tomato sauce and meatballs to the onion.
- Cook the meatballs in the sauce for about 3 minutes, stirring constantly with a spatula.
- Then take the meatballs from the sauce to a separate plate. Now add your spaghetti to the same pan and top with the remaining grated Parmesan.
- Cook spaghetti in tomato sauce for about a minute. Remove the pan from the heat and sprinkle the remaining chopped basil over the pasta.
- Arrange the spaghetti on a plate, place the meat balls on top, and garnish the dish with fresh basil leaves.
