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Spaghetti and meatballs recipe no eggs

Spaghetti and meatballs recipe no eggs
Ingredients
  • 1 pound spaghetti
  • Salt, for pasta water
  • Meatballs:
  • 1 1/4 pounds ground sirloin
  • 2 teaspoons Worcestershire sauce, eyeball it
  • 1 egg, beaten
  • 1/2 cup Italian bread crumbs, a few handfuls
  • 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
  • 2 cloves garlic clove, chopped
  • Pepper and salt
  • Sauce:
  • two tablespoons extra-virgin essential olive oil, 2 turns from the pan
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cloves garlic clove, crushed or chopped
  • 1 small onion, finely chopped
  • 1 cup beef stock, on soup aisle in market in small paper boxes
  • 1 (28-ounce) can crushed tomato plants
  • A few chopped flat-leaf parsley
  • 10 leaves fresh tulsi leaves, torn or thinly sliced
  • Grated cheese, for example Parmigiano-Reggiano or Romano, for passing at table
  • Crusty bread or garlic clove bread, for passing while dining
Directions

Preheat oven to 425 levels F.

Convey a large pot water onto boil for spaghetti. If this boils, add salt and pasta and prepare to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic clove, pepper and salt. Roll meat into 1 1/2 inch medium-sized meatballs and put on nonstick cookie sheet or perhaps a cookie sheet greased with extra-virgin essential olive oil. Bake balls ten to twelve minutes, until no more pink.

Heat an in-depth skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic clove and finely chopped onion. Saute five to seven minutes, until onion bits are soft. Add beef stock, crushed tomato plants, and herbs. Provide a simmer and prepare for around ten minutes.

Toss hot, drained pasta having a couple of ladles from the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and additional grated cheese. Serve with bread or garlic clove bread (and a few good chianti!)

Recipe thanks to Rachael Ray

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