NONNA'S JUICY MEATBALLS

NONNA'S JUICY MEATBALLS

Servings: 4
Time: 45 min +1 hour for marinade

 

INGREDIENTS

For the Meatballs

  • 500 g ground pork or beef
  • 1 onion, finely chopped 
  • Olive oil
  • 3 tbsp Bruschetta seasoning by A Spice Affair
  • 2 garlic cloves, finely chopped
  • 1/4 cup breadcrumbs, soaked in milk 
  • 1/2 cup grated fresh Parmesan
  • 1 egg
  • Salt and pepper, to taste 

For the Sauce

  • 3 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 796 ml Italian tomatoes, crushed
  • 1 tbsp Italian Herbs by A Spice Affair
  • Pink Himalayan Salt, to taste

For Serving

  • 1 cup fresh basil
  • Grated Parmesan cheese
  • Spaghetti, cooked as per package instructions 

  

INSTRUCTIONS

For the Meatballs

  1. In a skillet, over medium-heat, sauté the onions with olive oil until translucent.
  2. Combine all ingredients, cover and refrigerate for about an hour.
  3. Preheat oven to 425 degrees F. Form meat balls and bake in preheated oven for 20 minutes or until golden brown.

For the Sauce

  1. Sauté the garlic for 2 to 3 minutes over medium heat. Stir in the rest of the sauce ingredients and cook for 10 minutes. Add the meatballs and simmer for an additional 10 minutes.
  2. Meanwhile, cook your favorite pasta, according to directions.
  3. Arrange the plates and garnish with basil leafs and freshly grated Parmesan cheese.

 

  Crazy delicious, coming straight out of Nonna’s kitchen! 
 

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