Spaghetti and Meatballs
Wine Recommendation
19 Crimes Red Blend
Ingredients
- 1 (16-oz) pkg spaghetti
- 1 Tbsp olive oil
- 1 lb ground beef
- 1 lb ground Italian sausage
- ½ cup ricotta cheese
- ½ cup panko breadcrumbs
- 1 Tbsp Italian seasoning
- 2 large eggs, lightly beaten
- 2 (24-oz) jars pasta sauce
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Cook pasta according to package directions; drain, and rinse with cold water to cool. Toss with olive oil, and place in a large zip-top plastic bag and refrigerate up to 3 days.
- Meanwhile, stir together beef, sausage, ricotta, breadcrumbs, Italian seasoning, and eggs in a large bowl; season with salt and pepper, if desired. Form mixture into 1½-inch meatballs and place on a lightly greased wire rack over a foil-lined rimmed baking sheet. Bake 20 minutes. Cool completely, and place meatballs in a large zip-top plastic bag. Refrigerate up to 3 days.
- Heat pasta sauce in a large Dutch oven over medium heat. Add meatballs, and cook until thoroughly heated. Reheat pasta in microwave in a large microwave-safe bowl. Add hot pasta to meatball mixture; toss. Sprinkle servings with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
815
|
815
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 50 | 50 |
| Carb (g) | 85 | 85 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 1617 | 1617 |
| T. Sugs (g) | 15 | 15 |
| A. Sugs (g) | 0 | 0 |
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