Meatballs for Spaghetti
Meatballs for Spaghetti recipe
Yield
6 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
ground beef
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | each |
eggs
beaten lightly |
|
| 3 | tablespoon |
vegetable oil
|
|
| ¾ | cup |
bread crumbs
dried |
|
| 3 | tablespoon |
parsley leaves
minced |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 ½ | tablespoon |
basil
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | each |
eggs
beaten lightly |
|
| 45 | ml |
vegetable oil
|
|
| 177 | ml |
bread crumbs
dried |
|
| 45 | ml |
parsley leaves
minced |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 23 | ml |
basil
crumbled |
|
Directions
Combine the beef, bread crumbs, garlic, parsley, basil, egg, and pepper.
Mix thoroughly and shape into balls 1 inch in diameter. Melt the oil in a saucepan.
Brown the meatballs lightly on all sides; drain off the fat. Add tomato sauce, cover, and simmer 40 minutes.
Serve over spaghetti.
