Birthday

Spaghetti and Meatballs is for Dinner.

Spaghetti and Meatballs takes 120 minutes to prepare.

Spaghetti and Meatballs takes 180 minutes to cook.

Spaghetti and Meatballs makes 15 servings.

The ingredients for Spaghetti and Meatballs are:

Ingredients
For Tomato Sauce:
6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)
2 medium onions, chopped
1/2 cup extra-virgin olive oil
6 garlic cloves, finely chopped
For Meatballs:
2 medium onions, finely chopped
1/4 cup extra-virgin olive oil
10 garlic cloves, finely chopped
3 cups torn day-old Italian bread
3 cups whole milk
6 large eggs
2 cups grated Parmigiano-Reggiano (1/4 pound)
1/3 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled
1 tablespoon grated lemon zest
1 1/2 pounds ground veal
1 1/2 pounds ground pork
1 1/2 pounds ground beef
1 cup olive or vegetable oil
For Pasta:
2 pounds dried spaghetti
Accompaniment: grated Parmigiano-Reggiano
Equipment: a 12-to 16-quart nonreactive heavy pot or 2 smaller nonreactive pots; a 6-to 8-quart
pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches
Preparation
Make sauce: Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and
add to juice.
Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes.
Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with
their juice, 4 teaspoon salt, and 1 teaspoon pepper. Simmer sauce, uncovered, stirring occasionally,
until slightly thickened, 45 minutes to 1 hour. Season with salt.
Make meatballs while sauce simmers: Cook onions in extra-virgin olive oil in a 12-inch heavy
skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and
cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool.

Here is how you make Spaghetti and Meatballs:

Preparation (cont?d)Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to removeexcess milk, discarding milk.Stir together cooled onion mixture, bread, eggs, Parmesan, parsley, oregano, lemon zest, 5 1/2teaspoon salt, and 1 1/2 teaspoon pepper until combined. Add meats to bread mixture, gentlymixing with your hands until just combined (do not over-mix).Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2large baking sheets or in shallow baking pans.Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-highheat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turningfrequently, about 5 minutes per batch. Return to baking sheets.Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20to 30 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.)Prepare Pasta: Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 tablespoonsalt for 6 qt water) until just al dente, draining and tossing each batch with some of sauce in a largeserving dish.Serve with meatballs, remaining sauce, and grated cheese.Serving Size:?230g for 15 servings

The nutritional information for Spaghetti and Meatballs is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 2.8

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 1.2 mg
• Total Carbs: 0.6 g
• Dietary Fiber: 0.1 g
• Protein: 0.1 g

Spaghetti and Meatballs is Italian cuisine.

The dietary needs meet for Spaghetti and Meatballs is Low Fat