Provided by Pierre Franey
Categories dinner, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine the beef, ginger, cheese, 1 teaspoon of the garlic, parsley, egg, salt and pepper. Blend well and shape into 20 balls of equal size.
- Heat 1 tablespoon of the oil in a saucepan. Add the remaining 1 teaspoon garlic. Cook briefly and add the tomatoes, oregano, rosemary, pepper flakes, salt and pepper. Bring to a boil and simmer 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a skillet large enough to hold the meatballs in one layer. Add the meatballs and cook until nicely browned all over.
- Combine the meatballs with the sauce and simmer 15 minutes.
- Bring salted water to a boil in a large kettle. Add the spaghetti and stir well until the water returns to a boil. Cook according to manufacturer's instructions. Do not overcook. Drain and return the spaghetti to the kettle. Add the butter and toss. Serve immediately with the meatballs and sauce.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 16 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 2254 milligrams, Sugar 7 grams, TransFat 0 grams
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