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Amanda Supak
By Amanda Supak

Spaghetti and Meatballs [Adam Ragusea]

Originally 1.66 cups panko, then went up to 5.5 based on atk recipe. Now went in the middle with 3.5cups (per 5lb meat) made 55 meatballs using 5.5 cups panko 16oz pasta makes 45.3 oz cooked pasta.
Updated at: Sat, 21 Sep 2024 17:14:31 GMT

Nutrition balance score

Good
Glycemic Index
48
Low
Glycemic Load
28
High

Nutrition per serving

Calories554.4 kcal (28%)
Total Fat23.5 g (34%)
Carbs58.9 g (23%)
Sugars16.2 g (18%)
Protein27.1 g (54%)
Sodium819 mg (41%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Set a large pot of water to boil, preheat the oven to 400F.
OvenOvenPreheat
Step 2
Cover the breadcrumbs in milk and let them soak a minute. Put the grated cheese, salt, garlic powder, onion powder, cayenne pepper, and a lot of black pepper in a bowl. Mix well then add beef. Gently mix the meat mixture together with your fingertips until just combined — the mixture should not be totally homogenous.
Step 3
Using a blue scooper (#16 size), scoop 24 level scoops of the meat mixture. Place on a sheet tray. Ideally, let them sit covered and refrigerated for a while, even overnight. Bake for 30 minutes at 400F. Use the extra fat that comes out to saute the carrots and onions.
Step 4
Put in the the tomato paste and fry it for a moment. Put in the crushed tomatoes and deglaze the pan. Stir frequently for 10-20 min until the sauce has reduced to your liking. Right before you eat, mix a little grated cheese and chopped herb into the sauce before tasting to see if it needs more salt.
Step 5
Blend about 1/2 the sauce in a blender
Step 6
Boil the spaghetti in salted water until almost done. Drain it and mix it into the sauce and meatballs, adding some of the cooking water if the sauce isn't liquid enough for you. Put it on a plate and top with more grated cheese and fresh herb.
Step 7
3 oz noodles, 7.5 oz sauce (if meatballs in sauce) otherwise 8 oz, 1.5 meatballs

Notes

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