AuthorEmma food bloggerDifficultyIntermediateJuicy beef meatballs made with a bread and milk panade, browned and simmered in tomato sauce, served over spaghetti. Serves 6.
Meatballs
Sauce
To Serve
Make the panade. Soak the bread in the milk for 5 minutes, then mash into a paste.
Mix. Gently combine the beef, panade, egg, parmesan, garlic, parsley, salt, and pepper. Do not overmix.
Shape. Roll into 1.5-inch meatballs with damp hands.
Brown. Brown the meatballs in olive oil on all sides, about 6–8 minutes. Remove.
Make the sauce. In the same pot, cook the onion 5 minutes, add garlic, then the tomatoes and salt. Bring to a simmer.
Simmer. Return the meatballs and simmer covered 20 minutes. Stir in basil.
Serve. Cook the spaghetti until al dente. Serve topped with sauce, meatballs, and parmesan.
6 servings
1 plate
- Amount per serving
- Calories735
- % Daily Value *
- Total Fat 29g38%
- Saturated Fat 10g50%
- Trans Fat 1g
- Cholesterol 117mg39%
- Sodium 1000mg44%
- Total Carbohydrate 70g26%
- Dietary Fiber 5g18%
- Total Sugars 7g
- Protein 41g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
