Tender, juicy meatballs simmered in a rich, savory tomato sauce, served over a bed of perfectly cooked spaghetti. A timeless Italian-American comfort food classic that the whole family will love.
Prep25 min
Cook60 min
Servings4
Serving size: 1 serving(1.5 cups of spaghetti with sauce and about 4-5 meatballs)
1300cal
68gprotein
130gcarbs
57g
Ingredients
1 lb Ground Beef (80/20 lean-to-fat ratio recommended)
0.5 lb Ground Pork
1 cup Plain Breadcrumbs
0.5 cup Milk (Whole milk is preferred)
0.5 cup Parmesan Cheese (Freshly grated, plus more for serving)
Crispy, buttery slices of baguette slathered with a rich garlic and herb spread, baked until golden brown. The perfect irresistible side for pasta, soups, or any Italian-American meal.
Crisp romaine lettuce and crunchy croutons tossed in a creamy, umami-rich dressing made from scratch. This classic Caesar salad is a timeless favorite, perfect as a lunch or a sophisticated side dish.
This italian_american dish is perfect for dinner. With 2102.3900000000003 calories and 93.50999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Black Pepper (Freshly ground, divided)
5 tbsp Olive Oil (Divided)
1 pcs Medium Onion (Finely chopped)
2 tbsp Tomato Paste
28 oz Crushed Tomatoes (One can)
1 tsp Dried Oregano
1 tsp Dried Basil
0.25 tsp Red Pepper Flakes (Optional, for a little heat)
1 tsp Sugar (Optional, to balance tomato acidity)
1 lb Spaghetti
2 tbsp Fresh Basil (Chopped, for garnish)
Instructions
1
Prepare the Meatball Mixture
In a small bowl, combine the breadcrumbs and milk. Let this mixture, known as a panade, sit for 5-10 minutes to allow the breadcrumbs to fully absorb the liquid.
In a large bowl, add the ground beef, ground pork, soaked panade, grated Parmesan, beaten egg, 2 cloves of minced garlic, chopped parsley, 1 tsp salt, and 0.5 tsp black pepper.
Using your hands, gently mix all ingredients until just combined. Overmixing can result in tough meatballs, so be careful to mix only until everything is evenly distributed.
2
Form and Brown the Meatballs
Lightly wet your hands to prevent sticking and roll the mixture into uniform 1.5-inch meatballs. This should yield about 16-20 meatballs.
Heat 3 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Carefully place the meatballs in the pot, ensuring not to overcrowd it (work in batches if necessary). Brown them on all sides, which should take about 5-7 minutes per batch.
Use a slotted spoon to remove the browned meatballs and set them aside on a plate. The browned bits left in the pot are full of flavor for the sauce.
3
Build the Tomato Sauce Base
Reduce the heat to medium. If there's excess fat, drain all but 2 tablespoons from the pot.
Add the finely chopped onion and sauté for about 5-6 minutes, until it becomes soft and translucent.
Add the remaining 4 cloves of minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Stir in the tomato paste and cook for 1-2 minutes. This step caramelizes the paste, deepening the tomato flavor.
4
Simmer the Sauce and Meatballs
Pour in the can of crushed tomatoes. Add the dried oregano, dried basil, red pepper flakes (if using), sugar (if using), the remaining 1 tsp of salt, and 0.5 tsp of black pepper. Stir everything together.
Bring the sauce to a gentle simmer.
Carefully return the browned meatballs to the pot, nestling them into the sauce so they are mostly submerged.
Reduce the heat to low, cover the pot, and let it simmer for at least 45 minutes. For a richer, more developed flavor, simmer for up to 1.5 hours, stirring occasionally.
5
Cook the Spaghetti
About 15 minutes before the sauce is ready, bring a large pot of water to a rolling boil.
Generously salt the water with 2 tbsp of salt. This is crucial for seasoning the pasta from the inside out.
Add the spaghetti and cook according to package directions until al dente (firm to the bite), typically 8-10 minutes.
Before draining, reserve about 1 cup of the starchy pasta water. Then, drain the spaghetti well. Do not rinse it.
6
Serve and Garnish
Divide the cooked spaghetti among four serving bowls.
Ladle a generous amount of the rich tomato sauce and several meatballs over each portion of pasta.
Garnish with fresh chopped basil and an extra sprinkle of grated Parmesan cheese before serving.
334cal
8gprotein
35gcarbs
18gfat
Ingredients
1 loaf Baguette (About 16-18 inches long)
0.5 cup Unsalted Butter (Softened to room temperature)
5 cloves Garlic (Freshly minced)
2 tbsp Fresh Parsley (Finely chopped)
0.25 cup Grated Parmesan Cheese (Optional, for extra flavor)
0.5 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Prepare Oven and Bread
Preheat your oven to 400°F (200°C).
Using a serrated knife, slice the baguette into 1-inch thick slices. You can slice all the way through for individual pieces or only 3/4 of the way through for a pull-apart loaf.
2
Create the Garlic Butter Spread
In a medium bowl, add the softened unsalted butter, freshly minced garlic, chopped fresh parsley, salt, and freshly ground black pepper.
If using, stir in the grated Parmesan cheese.
Mix with a fork or spatula until all ingredients are thoroughly combined into a smooth, creamy paste.
3
Assemble the Garlic Bread
Place the bread slices on a large baking sheet, arranging them in a single layer.
Generously spread the garlic butter mixture evenly over one side of each slice of bread. If making a pull-apart loaf, spread the butter between each cut.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 10-12 minutes, or until the butter is melted and bubbly, and the edges of the bread are golden brown and crispy.
For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
5
Serve Warm
Remove the garlic bread from the oven.
Let it cool for a minute or two before serving. Garnish with a little extra fresh parsley if desired.
2 heads Romaine Lettuce (Medium-sized, washed and dried)
1.5 cup Croutons (Store-bought or homemade)
0.5 cup Parmesan Cheese (Freshly grated, plus more for garnish)
2 cloves Garlic (Minced)
3 fillets Anchovy Fillets (Packed in oil, minced)
1 pc Large Egg Yolk (Pasteurized recommended)
1 tsp Dijon Mustard
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Worcestershire Sauce
0.5 cup Extra Virgin Olive Oil
0.5 tsp Kosher Salt (To taste)
0.5 tsp Black Pepper (Freshly ground, to taste)
Instructions
1
Prepare the lettuce. Wash the romaine leaves thoroughly, then dry them completely using a salad spinner or by patting with paper towels. Chop or tear into bite-sized pieces. Place in a large salad bowl and chill in the refrigerator for at least 10 minutes while you prepare the dressing.
2
Create the dressing base. On a cutting board, sprinkle a little salt over the minced garlic. Use the flat side of a chef's knife to press and scrape the garlic into a smooth paste. Add the minced anchovy fillets and continue to mash until a cohesive paste forms.
3
Mix the dressing. In a medium bowl, combine the garlic-anchovy paste, egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk vigorously until the mixture is smooth and slightly frothy, about 30 seconds.
4
Emulsify the dressing. While whisking constantly, begin adding the olive oil one drop at a time. Once it starts to thicken, you can pour the remaining oil in a very thin, steady stream. Continue whisking until all the oil is incorporated and the dressing is thick and creamy.
5
Finish the dressing and assemble the salad. Stir 1/4 cup of the grated Parmesan cheese into the dressing, along with the salt and black pepper. Taste and adjust seasoning if needed. Remove the chilled lettuce from the fridge, pour about three-quarters of the dressing over it, and toss gently to coat. Add the croutons and the remaining 1/4 cup of Parmesan cheese, and toss briefly once more.
6
Serve immediately. Garnish with extra freshly ground black pepper and shaved Parmesan if desired.
