SPAGHETTI MEET BALLS!!!

Spaghetti & Meatballs.

SERVES 6

Time: Preparation time: 30 - 45 minutes.

Ingredients:

• Bread, crusts removed, 3/4 cup cubed
• Milk, 1/3 cup
• Ground (minced) beef, 500 g
• Yellow onion, 1 small, shredded
• Fresh flat-leaf (Italian) parsley, 2 tablespoons minced
• Fresh thyme, 1 teaspoon minced
• Egg, 1, beaten
• Parmesan cheese, 3/4 cup freshly grated
• Salt and freshly ground pepper
• Olive oil for frying
• Spaghetti, 500 g

Tomato-Basil Sauce:

• 2½ cups, homemade (recipe already uploaded) or purchased

Method / Instructions:

Prepare the meatballs:

1. In a small bowl, combine the bread cubes and milk. Let stand about 3 minutes, then squeeze the bread dry, discarding the milk. 
   
   
2. In a bowl, combine the softened bread, beef, onion, parsley, thyme, and egg, parmesan, 1 teaspoon salt, and ½ teaspoon pepper. Mix gently with your hands. Form into balls about 1 inch (2.5 cm) in diameter.

Cook the meatballs.

1. In a large frying pan over medium heat, pour oil to a depth of 1/2 inch (12 mm). When the oil is hot, add the meatballs, in batches if necessary, and cook, turning occasionally, until browned on all sides, about 12 minutes. 
   
   
2. Transfer to a plate lined with paper towels to drain. Discard the oil and place the pan over medium-low heat. 
   
   
3. Pour the tomato-basil sauce into the pan, stirring and scraping up any browned bits from the pan bottom. 
   
   
4. Add the meatballs and cook, covered, until cooked through, about 15 minutes.

Cook the pasta.

1. Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta. 
   
   
2. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. 
   
   
3. Drain and add to the sauce. Gently toss to combine. 
   
   
4. Transfer to a large bowl and serve. Pass the remaining Parmesan at the table.

Cook's tip: You can prepare the meatballs up to 2 months in advance. After forming raw meatballs, place them on a baking sheet or other pan and freeze thoroughly, about 2 hours. Transfer to an airtight container. Before using, defrost the meatballs in the refrigerator overnight.

Best Wishes.