Good evening everyone! There's nothing quite like a classic dish. Everyone has a different definition of what recipes would fit under that genre, but I would like to think that spaghetti and meatballs would be in everyone's list. Not only is it a classic, but it's comforting: having a big plate of pasta with marinara sauce and round morsels of meat; there's nothing quite like it. Tonight, I'm recreating this recipe that's stood the test of time, with a few tweaks to make it a bit more better for you.
The Recipe: Spaghetti and Meatballs
Original Recipe Found In: Cooking Light, September 2013
What You'll Need:
3/4 Cup chopped Onion
2 Teaspoons Canola Oil
6 Garlic cloves, divided
1 Pound Plum Tomatoes, halved lengthwise
1 1/3 Cups lower-sodium Marinara Sauce
1/2 Teaspoon Salt, divided
1/3 Cup Panko (Japanese breadcrumbs)
1/4 Teaspoon Crushed Red Pepper
12 Ounces ground Sirloin (90% lean)
1 large Egg
6 Ounces uncooked Spaghetti
1.5 Ounces fresh Parmesan Cheese, grated (about 6 tablespoons)
To start, preheat a broiler to high. Then begin to prepare the sauce: to a bowl, combine the onion, oil, tomatoes, and three garlic cloves and toss to coat the vegetables. On a foil lined baking sheet, arrange the tomato mixture to an even layer. Once the broiler is preheated, add the baking sheet and broil the mixture for 10 minutes, taking the sheet out after five minutes to stir. Once the tomato mixture is done cooking, spoon nto a food processor. Pulse the mixture six times or until coarsely chopped. In a medium saucepan combine the tomato mixture, marinara sauce, and 3/8 teaspoon of salt and bring to a simmer.
While the sauce is heating, begin to prepare the meatballs. On a chopping board, mince the remaining garlic cloves. To a large bowl, add the garlic, remaining 1/8 salt, panko, red pepper, beef, and egg. Mix gently until everything is just combined. With damp hands, quickly and gently shape the beef mixture into 12 meatballs, but do not pack the meat mixture. Spray another baking sheet with cooking spray. Arrange the meatballs in a single layer on the baking sheet. Add the baking sheet to the broiler and cook for ten minutes, turning the meatballs over once during cooking. Once cooked, remove the meatballs from the oven and add to the tomato mixture. Simmer the sauce and the meatballs for four minutes, or until the meatballs are done.
As the meatballs are cooking, prepare a large saucepan with water over high heat. Once at a boil, add the spaghetti and cook to package directions. Drain the pasta with a colander. Serve the meatballs and sauce over pasta, sprinkle with cheese, serve, and enjoy!
The End Result:
There is something so delightful about a recipe that been repeated so many times, and yet tastes delicious every time. That's why this dish is a treat: the meatballs have added flavor from the garlic and the red pepper flakes. The sauce isn't too heavy and preparing part of it fresh adds another dimension of flavor. One never goes wrong with spaghetti and when it absorbs the sauce, it's quite the tasty treat. At 476 calories, it's hard to find another spaghetti and meatball recipe that can beat this wonderful classic!
Thanks for joining us tonight. Check back tomorrow as Tyler prepares a new twist on another classic dish. Until then,