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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Italian 6 Servings

INGREDIENTS

1/4 c Extra-virgin olive oil, plus
2 t Extra-virgin olive oil
1/2 Onion, minced
2 Garlic cloves, minced
1/4 lb Ground veal
1/4 lb Ground pork
1/4 lb Ground beef
1 Egg
1 Egg yolk
1/2 c Parmigiano-Reggiano cheese
1/4 c Dry unseasoned bread crumbs
Coarse salt, to taste
Freshly-ground black pepper
to taste
1 pn Crushed red pepper flakes
1 t Dried oregano
1 lb Dry spaghetti
3 c Traditional Italian Tomato
Sauce see recipe

INSTRUCTIONS

21    
In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add
onion and garlic, and saute until translucent, 3 to 5 minutes. Place
the ground meats in a large mixing bowl. Remove onions from heat, and
add to ground meats. Add egg, egg yolk, Parmigiano-Reggiano and 1/4
cup breadcrumbs to bowl, and combine. Season with salt and pepper.  Add
the red pepper flakes and oregano, and mix well to combine. Roll  the
ground-meat mixture into golfball-size meatballs. Place on a  baking
sheet covered with bread crumbs, and roll. In a large skillet,  heat
1/4 cup olive oil over medium heat. Add the meatballs, and brown  on
all sides, 3 to 5 minutes. Remove the meatballs from the pan to a
baking sheet lined with paper towels, and discard the remaining oil.
Return them to the pan, and cover with 3 cups tomato sauce. Slowly
simmer over medium heat, until the meatballs are heated through,  about
15 minutes. Bring a large pot of salted water to a boil. Add  the
spaghetti, and cook until al dente, about 6 to 8 minutes, or  according
to package instructions. Drain, and add cooked spaghetti to  the sauce
mixture. Cook for an additional 2 minutes. Serve  immediately. Serves 6
to 8.  Cuisine: "Italian" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"  Per serving: 255 Calories (kcal); 22g Total
Fat; (79% calories from  fat); 12g Protein; 1g Carbohydrate; 112mg
Cholesterol; 50mg Sodium  Food Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 0 Vegetable; 0  Fruit; 3 1/2 Fat; 0 Other Carbohydrates  Recipe
by: Recipe from Mark Strausman, Owner/chef; Campagna, 24 East
Converted by MM_Buster v2.0n.

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“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 463
Calories From Fat: 139
Total Fat: 15.4g
Cholesterol: 103mg
Sodium: 243.3mg
Potassium: 362.2mg
Carbohydrates: 58.2g
Fiber: 2.7g
Sugar: 2.5g
Protein: 21g


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