| 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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Nutrition (calculated from recipe ingredients)
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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