Spaghetti and Meatballs Recipe
Want to have moist, tender, flavorful meatballs with a thick, delicious sauce? Ditch the frying pan and roast the meatballs in the oven. You'll have less mess,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.makebetterfood.com.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Cooling rack
- Cooking spray
- Mixing bowl
- Fork
- Ramekin
- Measuring cup
- Measuring spoon
- Instant-read thermometer
- Kitchen scale
- Dutch oven
- Spoon
- Tongs
- Pot
- Colander
- Ladle
- Stove
- Whisk
- Garlic press
- Chef's knife
- Cutting board
- Grater
Ingredients
- cooking spray
- ¾ cup panko breadcrumbs
- ½ cup buttermilk
- 1 large egg
- 1 tablespoon cold water
- ½ teaspoon powdered gelatin
- 1 pound ground beef (85% lean)
- 2 ounces prosciutto, chopped fine
- 28g / ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley leaves, minced
- 1 clove garlic, minced
- ½ teaspoon salt, or to taste
- ½ teaspoon ground pepper, or to taste
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ¼ teaspoon oregano
- 56 ounces (2 large cans) crushed tomatoes
- ⅓ cup red cooking wine
- 4 quarts water
- 1 tablespoon salt
- 1 pound spaghetti
- grated Parmesan cheese
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