Spaghetti with Pesto Meatballs
Preparation and cooking time: 35 minutes
The pesto flavors both the meatballs and the sauce in this simple recipe. They cook together in one pan making life a bit easier.
Ingredients:
- 8oz ground beef (mince), 225gr, 8oz
- 3 tbs bread crumbs, 21gr, .74oz
- 3 tbs pesto, 43gr, 1.5oz
- 1 tbs red wine or white wine or stock, 15gr, .53oz
- 1 egg, 65gr, 2.3oz
- Sauce
- 1 can crushed tomatoes, 15oz, 450gr, 15.8oz
- 1 can tomato sauce, 8oz, 225gr, 8oz
- 1 onion, 145gr, 5.1oz
- 2 cloves garlic, 8gr, .28oz
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp paprika, 2.1gr, .07oz
- 1 tbs olive oil, 13.5gr, .48oz
- 3 - 4oz spinach spaghetti (make a circle with thumb & index finger, about 1" (2.5 cm) - 1 1/4" (3cm) in diameter ..you're own personal pasta measurer that you can never misplace!) 100gr, 3.5oz
- 2 - 3 tbs Parmesan for sprinkling, 15gr, .53oz
Instructions:
- Cook pasta according to package directions.
- Lightly beat egg with a fork.
- Add pesto, bread crumbs, wine and mix well.
- Add beef, mix well (use your hands). Form into meatballs, about 1 1/2" (5cm) in diameter.
- Roughly chop onion and mince garlic.
- In large nonstick skillet heat oil over medium heat. Add paprika and sauté briefly.
- Add onions and garlic. Sauté until tender and onion is transparent, 7 - 8 minutes.
- Add tomatoes, sauce and herbs. Heat to a simmer.
- Drop the meatballs in carefully, trying to keep them separate. Cover and simmer until meatballs are done, about 15 minutes. Stir once or twice.
- When pasta is done, drain and put into a large bowl.
- Pour meatballs and sauce over the top, remove bay leaf, sprinkle with Parmesan and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1670 / 835 Total Carbohydrates: 158 / 79 Dietary Fiber: 28 / 14 Total Fat: 80 / 40 Saturated Fat: 23 / 11.5 Cholesterol: 442 / 221 Protein: 81 / 40.5 Calcium: 606 / 303 Sodium: 2823 / 1411.5 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
