Calabrian Style Meatballs (Simmered In Butter-Onion Tomato Sauce)
April 02, 2016
- FOR SAUCE
- FOR MEATBALLS
- FOR PASTA & CHEESE
- Serving Size: 1 (458.5 g)
- Calories 855.6
- Total Fat - 44.1 g
- Saturated Fat - 20.7 g
- Cholesterol - 154.2 mg
- Sodium - 1661.1 mg
- Total Carbohydrate - 82.7 g
- Dietary Fiber - 3.6 g
- Sugars - 11.7 g
- Protein - 38 g
- Calcium - 324.3 mg
- Iron - 6.5 mg
- Vitamin C - 17.1 mg
- Thiamin - 0.8 mg
Place all the ingredients for the sauce in a dutch oven or heavy-bottomed sauce pan.
Swirl about 3/4 cup (200 ml) water in the cans and add to sauce mixture.
Simmer over medium heat while preparing the meatballs (about 20-30 minutes, depending on quick you are).
Mix all the ingredients for the meatballs in a large bowl, mixing well with your hands.
Using an ice cream scoop, scoop out all the meat mixture first, and then roll them out (you'll 20-24 pieces).
Place them into the sauce, reduce heat to medium-low, and simmer for 15-20 minutes until the meatballs are cooked through.
Using a slotted spoon, take out the meatballs and place them in a serving bowl, and set aside.
Taste the sauce, if it tastes acidic, then adjust with a bit of sugar.
Meanwhile, bring a large pot of salted water to a boil, and cook spaghetti according to package instructions, al dente its going into the sauce later and drain.
Add pasta to sauce in pot and toss to coat.
Divide pasta among 6 plates and top each serving with meatballs (about 4 each). Sprinkle with grated Parmesan cheese and serve immediately.
Tips & Variations
No special items needed.