SPAGHETTI MEATBALLS AND SAUCE

INGREDIENTS: 
1/2 POUND GRIND BEEF
2 EGGS
1/4 CUP CHOPPED SPANISH ONION
1/4 CUP CHOPPED ITALIAN PARSLEY
1&1/2 TABLE SPOON CHOPPED FRESH GARLIC
1/2 TEA SPOON CAYENNE PEPPER
1 TEA SPOON PAPRIKA SPICE 
1 TEA SPOON BLACK PEPPER
1 TEA SPOON SALT
1/2 CUP BREAD CRUMBS 
1/2 POUND SPAGHETTI
SMALL CAN OF ITALIAN PLUM TOMATO SAUCE
1/2 CUP DRY WHITE WINE 
1 TEA SPOON CHOPPED BASIL
OLIVE OIL
1 TABLE SPOON PARMESAN CHEESE


DIRECTION:
TURN ON THE OVEN 350
PREPARE THE MEATBALLS 
HEAT 1 TABLESPOON OLIVE OIL IN A SMALL SKILLET OVER MERIUM-HIGH HEAT ADD 1/4 CHOPPED SPANISH ONION &1 TABLE SPOON CHOPPED GARLIC COOK 2-3 MINUTES THEN TRANSFER IT INTO A BOWL., ADD THE GRIND BEEF, 2 EGGS, 1/4 CUP ITALIAN PARSLEY, 1/2 TEA SPOON CAYENNE PEPPER, 1 TEA SPOON PAPRIKA SPICE, 1 TEA SPOON BLACK PEPPER, 1 TEA SPOON SALT, & 1/2 CUP BREAD CRUMS
TOSS VERY WELL UNTIL IS TOSSED.
INA LARGE SKILLET ADD OLIVE OIL, USING YOUR HEAND FORM THE BALLS AND PUT THEM INTO THE SKILLET ONCE THEY'RE DONE COOK THEM IN THE OVEN FOR ABOUT 30 MINUTES THEN DRAIN THE OIL.

 prepare the spaghetti

in a pasta pot with strainer fill it up with water and wait until the water is boiling.

once the water is hot cook the spaghetti for 11-12 minutes., strain and pour cold water to cool off 

strain until is dried, then put olive oil. the olive oil helps the pasta to not get stack or soggy

once the spaghetti is prepared put it into a container.

prepare the marinara sauce

to prepare the marinara sauce: you can use italian plum tomato with basil sauce from the can.

heat it up olive oil into a pan add 1 table spoon chopped garlic., cook until is golden brown add salt, black pepper & add 1/2 cup white wine once the wine boil add the tomato sauce, make sure the tomato sauce is blended cook for 1-2 minutes. then add the meatballs cook for 3-4 minutes and add the spaghetti toss it well.  Transfer to a large, shallow serving bowl. 

top with chopped basil & parmesan cheese if desired. enjoy

  posted by fredy flores
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