Ingredients
Serves 4
| 1 | medium onion, quartered | |
| ½ cup | fresh parsley | |
| 1 lb | lean ground beef | |
| 1 | garlic clove, minced | |
| 4 oz | fresh parmesan cheese, grated, plus more for serving | |
| ½ cup | Pastene Plain Bread Crumbs | |
| 2 Tbsp | Pastene Kitchen Ready Spiced Tomato Paste | |
| 1 | egg | |
| 3 Tbsp | dry red wine | |
| ½ tsp | salt | |
| ⅛ tsp | ground black pepper | |
| flour, for dredging | ||
| 4-5 Tbsp | Pastene Extra Virgin Olive Oil | |
| 5 Tbsp | butter | |
| 1 | medium onion, peeled and halved | |
| 2 | 796 ml can Pastene Ground Kitchen Ready Tomatoes with Spices | |
| 16 oz | spaghetti or pasta of your choice | |
| salt and pepper to taste |
Directions
Prep time: 30 minutes | Cook time: 60 minutes
- In a food processor, pulse to combine and finely chop, parsley and onion.
- In a large bowl, combine onion, parsley, beef, garlic, parmesan, breadcrumbs, tomato paste, egg, wine, salt, and pepper. Mix well with your hands and then form into 16 2” meatballs. Dredge each meatball in flour and place them on a rimmed cookie sheet.
- Make Pastene Simple Pasta Sauce and let simmer while you begin to cook the meatballs.
- In a large stainless skillet on medium heat, add oil. When the oil is hot and shimmering, add about ⅓ to ½ of the meatballs, turning and browning on all sides. Once brown, remove to another cookie sheet lined with paper towel and continue to cook the next batch until complete.
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Drain well and divide into 4 servings.
- Top each serving with sauce, 3-4 meatballs and top with parmesan cheese.
