Spaghetti With Asiago Meatballs

The Chef found a recipe for spaghetti and meatballs in the newspaper today, and decided to make that for dinner. The meatballs are made in the oven, ahead of time, and you can freeze the leftovers for another meal.

The meatballs were a bit large, and The Chef says he’ll make them smaller next time, by using the tablespoon measuring spoon, or a melon scoop. We had half of the recipe, and used 3 large meatballs on each serving.

Here’s a picture of the result (without parsley) — it tasted delicious, and we’ll definitely have it again.

spaghettimeatballs

Spaghetti With Asiago Meatballs

The ingredient lists are a bit long, but the The Chef says this was easy to prepare, so don’t worry!

  1. Prepare the meatballs — these can be made earlier in the day, or up to a month ahead, and frozen until needed.
  2. About half hour before dinner, start the spaghetti sauce.
  3. Cook the spaghetti — about 1 lb for 4 to 5 servings
  4. Serve the sauce and toppings over cooked spaghetti.

Asiago Meatballs

  • 1 large egg
  • 1 medium onion, finely diced
  • 1 large clove garlic, minced
  • 1/4 cup dry bread crumbs
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/4 cup grated Asiago cheese
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 lb lean ground beef
Directions
  1. In a bowl, whisk egg; mix in onion, garlic, bread crumbs, and seasonings.
  2. Mix in beef. Shape by heaping tablespoons (15 ml) into balls.
  3. Place 1-inch (2.5 cm) apart on foil-lined rimmed baking sheet; bake in 450F (230C) oven until no longer pink inside, about 10 to 15 minutes.

Makes about 18 meatballs, enough for 4 to 5 servings.

Spaghetti Sauce

  • 1 Tbsp extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 large cloves garlic, minced
  • 1/2 tsp dried basil or oregano
  • 1/4 tsp salt
  • 1/4 tsp hot pepper flakes
  • 1 can (28 oz./796 ml) crushed tomatoes
  • 1/2 cup water
  • 1/4 cup freshly grated Asiago cheese
Toppings
  • 1/4 cup minced fresh parsley
  • Extra freshly grated Asiago cheese

Directions

  1. In a Dutch oven, heat oil over medium heat
  2. Fry onion, garlic, basil, salt and hot pepper flakes, stirring occasionally, until onion is softened, about 5 minutes.
  3. Stir in tomatoes. Pour water into empty tomato can; swish around to loosen crushed tomatoes. Pour into pan.
  4. Simmer over low heat, stirring often, until slightly reduced, about 10 minutes.
  5. Stir in 1/4 cup (50 ml) cheese.
  6. Add meatballs; simmer, stirring often, until meatballs are hot, about 10 minutes.
  7. Sprinkle each serving with parsley and an extra sprinkle of Asiago cheese.

Makes 4 to 5 servings.

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