Ingredients
| 1 pkg (340 g) | Italpasta spaghetti |
| 1 lb. (500 g) | lean ground beef |
| 1/4 cup (60 mL) | dry bread crumbs |
| 1 | egg |
| 1 tbsp (15 mL) | Worcestershire sauce |
| 1 1/2 tsp (7 mL) | dried oregano |
| 1 tsp (5 mL) | garlic powder |
| 1/4 tsp (1 mL) each | salt and pepper |
| 3 tbsp (45 mL) | vegetable oil, divided |
| 2 | cloves garlic, minced |
| 1 | small onion, diced |
| 2 cups (500 mL) | Italpasta Tomato sauce |
| 1/4 tsp (1 mL) | chili flakes |
| 1/4 cup (60 mL) | grated Parmesan cheese |
| 2 tbsp (30 mL) | chopped fresh parsley |
Steps
- Preheat oven to 350°F (180°C). Mix ground beef with breadcrumbs, egg, oregano, garlic powder, salt, pepper and Worcestershire sauce. Form into 4 heart-shaped meat balls. Refrigerate for 30 minutes or until firm.
- Heat 1 tbsp (15 mL) oil in large oven-proof non stick skillet set over medium heat. Add meatballs to skillet and cook for 2 to 3 minutes per side, pressing down with flat spatula, or until slightly flattened and golden. Transfer to oven and bake for 15 minutes or until internal temperature reaches 160°F (71°C).
- Meanwhile, heat remaining oil in saucepan over medium heat. Cook onion and garlic for 2 to 3 minutes. Add tomato sauce and chili flakes and bring to a boil. Reduce heat and simmer for 15 minutes or until slightly thickened.
- Meanwhile cook pasta according to package directions and drain.
- Toss spaghetti in tomato sauce and top with meatballs. Sprinkle with Parmesan cheese and parsley.
Tip: Use half ground beef and half ground pork or veal to add a different flavour to your meatballs.
Nutritional Information
Per 1/4 recipe:
Calories 750, Fat 28g, Cholesterol 120mg, Sodium 910mg, Carbohydrate 80g, Fibre 7g, Sugars 9g, Protein 44g