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
Ingredients
30 servings
Meatballs
14gpowdered gelatin
disolved in 7.5 tablespoons cold water
3 ½ cupbreadcrumbs
2 ⅓ cupsmilk 2%
1 ½ cuppecorino cheese
grated, or parmesan, plus more for garnish
2 ½ tspsalt
or more
2 ½ tspgarlic powder
2 ½ tsponion powder
1 ¼ tspcayenne pepper
black pepper
5 lbground beef
88% lean
Sauce
5 lbmushrooms
3onions
2.5 lbcarrots
shredded
2 lbzucchini
20 clovesgarlic
2 x 187mlwhite wine
bottle
6 ozcan tomato paste
8 x 14 ozcan crushed tomatoes
1 x 28 ozSauce
2 lbdried spaghetti
½ cupbrown sugar
3 tablespoonsdried oregano
2 tablespoonsdried basil
2 tablespoonsdried rosemary
1 tablespoondried sage
1 tablespoondried thyme
4 tablespoonsgarlic powder
4 tablespoonsonion powder
Instructions
Step 1
Set a large pot of water to boil, preheat the oven to 400F.
OvenPreheat
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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