Spaghetti with Sicilian Meatballs
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1 large egg
- 2 tablespoons olive oil
- 1/4 teaspoon ground black pepper
- 1 pound spaghetti
- 3 tablespoons milk
- 1 1/2 cups chopped onion
- 1/4 cup finely chopped onion
- 4 tablespoons chopped fresh basil
- 1/3 cup freshly grated parmesan cheese
- 3 tablespoons chopped fresh basil
- 2 tablespoons dried currants
- 2/3 cup fresh breadcrumbs
- 1 garlic clove, minced
- 2 garlic cloves, minced
- 2 tablespoons pine nuts, toasted
- Carbohydrate 84 g(28%)
- Cholesterol 59 mg(20%)
- Fat 18 g(28%)
- Fiber 9 g(37%)
- Protein 30 g(61%)
- Saturated Fat 5 g(26%)
- Sodium 654 mg(27%)
- Calories 613
PreparationFor Sauce: Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside. For Meatballs: Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.
PreparationFor Sauce: Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside. For Meatballs: Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.
