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Before you jump to Spaghetti and Meatballs recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.

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Probably the most popular snack foods is low fat yogurt. Often people choose to eat yogurt over a healthy lunch which is not the best idea. Low fat yogurt helps make a amazing snack, however. It is a protein-rich source of healthy vitamins and minerals. Yogurt is frequently eaten to help maintain the digestive system considering that it is so easily digestible by many people. Yogurt combines perfectly with nuts along with seeds. This reduces your sugar absorption without reducing the taste of your snack.

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We hope you got benefit from reading it, now let’s go back to spaghetti and meatballs recipe. To cook spaghetti and meatballs you need 16 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Spaghetti and Meatballs:

1. Prepare 1 shallot
2. Provide 6 cloves garlic
3. You need 500 g lean ground beef
4. Provide 1 large egg
5. Use 1 tsp ground oregano
6. Provide 1 tsp ground basil
7. Get 3 slices white or whole wheat bread
8. Prepare 1 tsp sea salt
9. You need 1 medium onion, chopped
10. You need 1/2 tsp red pepper flakes
11. Provide 1/4 cup tomato paste
12. You need 1 large (28 oz) can whole tomatoes
13. Take 1 tbsp sugar
14. Provide 1 lb dry spaghetti noodles
15. Take 1 large handful fresh basil, roughly chopped
16. You need 1 large handful fresh Italian parsley, roughly chopped

Instructions to make Spaghetti and Meatballs:

1. Pulse the shallot and 3 cloves garlic in a food processor until they're finely minced. Add them to a large mixing bowl along with the beef, egg, ground oregano and ground basil.
2. Dip 2 slices of bread in cold water. Squeeze the water out and crumble the wet bread into the meat mixture. Rip the third slice of bread into small pieces and add it too. Add 1 tsp salt and several grinds of black pepper, then knead everything together until well-combined.
3. Put a large pan on medium-high heat. Use your hands to form balls from the meat mixture, about 1 1/2 inch in diameter. You should end up with about 12 meatballs. Add a splash of veg oil to the pan and brown the meatballs evenly. It should take around 5 to 7 minutes.
4. Remove the meatballs and set them aside. Clean any burned bits and excess oil from the pan, then add a fresh splash of veg oil, the onions and pepper flakes. Fry until the onions soften, about 1or 2 minutes. Cut the remaining 3 cloves of garlic into thin slivers and add them to the pan. Continue frying another 1 minute.
5. Stir the tomato paste into the pan. Let cook 2 to 3 minutes then add 1 cup water. Add the can of whole tomatoes, juice and all. Crush the tomatoes by hand as you drop them in. Stir in the sugar. Return the meatballs to the pan. Cover and turn the heat down to medium-low. Simmer for 5 minutes, remembering to gently turn the meatballs over every so often. Check the seasoning and add extra salt and pepper to taste.
6. While the sauce continues simmering, cook the spaghetti according to the package instructions. When the noodles are almost cooked, add the basil and parsley to the sauce. Toss the noodles with the sauce and top with plenty of freshly grated parmesan cheese when serving.

Remove the meatballs when they're brown on the outside but not done on the inside. Making the Best Spaghetti and Meatballs. I don't think there is any doubt that caramelized onions taste better than raw onions, the question is whether the extra effort is worth it. Traditional spaghetti and meatballs is turned into the most amazing baked cheesy casserole ever! A friend told me the other day that he wasn't a fan of spaghetti and meatballs.

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