February 4, 2006 | Episode 5
Big on flavor, short on time
Real Simple Television Productions Inc.
Big Spicy Meatballs
- Hands-On Time:
Total Time: 1 hour
Makes 30 meatballs
- For the meatballs:
- 4 pounds lean ground beef
1 medium onion, minced
2 slices soft bread, crusts removed and torn into small pieces
5 cloves garlic, minced
1⁄2 cup chopped fresh flat-leaf parsley
1⁄4 cup olive oil
1 tablespoon Italian seasoning
1 tablespoon kosher salt
1 cup grated Parmesan
2 teaspoons black pepper
- For the topping (optional):
1 pound dry spaghetti
- 2 cups marinara sauce
- 1 1⁄2 cups ricotta (from a 15-ounce container)
- 1/2 cup grated Parmesan
- 1 teaspoon black pepper
Heat oven to 400° F.
In a large bowl, combine the beef, onion, bread, garlic, eggs, parsley, oil, Italian seasoning, salt, 1 cup of the Parmesan, and 2 teaspoons of the pepper. Shape the mixture into 30 meatballs. Place a wire rack on a rimmed baking sheet. Place the meatballs close together on the rack. Bake for 25 minutes.
Meanwhile, cook the spaghetti according to package directions.
Warm the marinara sauce in a saucepan over medium-low heat.
Remove the meatballs from the oven. If desired, combine the ricotta and
remaining Parmesan and pepper.
Spoon a few teaspoons of the ricotta mixture onto each meatball.
Broil 3 to 5 minutes, until the ricotta just starts to brown. Divide
the spaghetti, sauce, and meatballs among individual plates.