These Italian meatballs are made with amazing combination of ground sirloin, eggs, panko and garlic seasoned with salt and pepper. These delicious reduced-fat meatballs are broiled in oven, simmered in tomato-marinara sauce and served over spaghetti sprinkled with Parmesan. Smart Recipes, European Recipes, Beef Recipes, Recipes Beef European Easy Spaghetti & Meatballs Easy Spaghetti & Meatballs Recipe | RecipeSavants.com PT50M Serves 4 Ingredients: 0.75 Cup Chopped Onion 2 Teaspoons Canola Oil 6 Garlic Cloves 1 Pound Plum Tomatoes 1.33 Cups Lower-Sodium Marinara Sauce 0.5 Teaspoon Salt 0.33 Cup Panko 0.25 Teaspoon Crushed Red Pepper 12 Ounces Lean Ground Sirloin 1 Large Egg 1 Cooking Spray 6 Ounces Uncooked Spaghetti 1.5 Ounces Fresh Grated Parmesan Cheese Preheat broiler to high. Line a baking sheet with a piece of foil. Add the tomatoes, onion, 3 garlic cloves and oil in a bowl and toss to coat. Place the tomato mixture onto the prepared baking sheet. Broil for about 10 minutes, stirring after every 5 minutes. Transfer the tomato mixture in a food processor and pulse till the vegetables are chopped roughly. Mix together the tomato mixture, marinara sauce and 3/8 teaspoon of salt in a medium pan and bring to a gentle boil. Arrange an oven rack about 6-inch from the heating element. Grease a baking sheet. Meanwhile, mince the remaining 3 garlic cloves finely. Add the beef, egg, minced garlic, breadcrumbs, remaining 1/8 teaspoon of salt and red pepper in a large bowl and mix till well combined. With damp hands, make 12 meatballs from the mixture. Place the meatballs onto the prepared baking sheet in a single layer. Broil for about 6 minutes, flipping once in the middle way. Remove the baking sheet from the oven. Transfer the meatballs into the simmering tomato mixture and simmer for about 4 minutes. In a large pan of the boiling water, prepare the pasta according to the package's directions. Drain well. Divide the pasta onto serving plates and top with the meatballs sauce evenly. Serve with the sprinkling of cheese.

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