Meatballs for Spaghetti
Yield
6 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | pound |
ground beef
|
|
1 | each |
garlic cloves
minced |
|
1 | each |
eggs
beaten lightly |
|
3 | tablespoon |
vegetable oil
|
|
¾ | cup |
bread crumbs
dried |
|
3 | tablespoon |
parsley leaves
minced |
|
¼ | teaspoon |
black pepper
freshly ground |
|
1 ½ | tablespoon |
basil
crumbled |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
680.4 | g |
ground beef
|
|
1 | each |
garlic cloves
minced |
|
1 | each |
eggs
beaten lightly |
|
45 | ml |
vegetable oil
|
|
177 | ml |
bread crumbs
dried |
|
45 | ml |
parsley leaves
minced |
|
1.3 | ml |
black pepper
freshly ground |
|
23 | ml |
basil
crumbled |
Directions
Combine the beef, bread crumbs, garlic, parsley, basil, egg, and pepper.
Mix thoroughly and shape into balls 1 inch in diameter. Melt the oil in a saucepan.
Brown the meatballs lightly on all sides; drain off the fat. Add tomato sauce, cover, and simmer 40 minutes.
Serve over spaghetti.