1.Mix together beef, pork, 1/4 cup Parmesan, breadcrumbs, egg, parsley, garlic, 1/2 tsp each salt and pepper, fennel, oregano and chili flakes. Roll into 1-inch balls.
2.Heat oil and butter in Dutch oven or large saucepan set over medium heat; cook meatballs, in batches if needed, for 5 to 8 minutes or until browned all over. Transfer to plate.
3.Cook onion for 2 to 3 minutes or until softened. Stir in tomato paste; cook for 1 minute. Stir in chicken broth and tomatoes;
bring to boil. Add meatballs and spaghetti. Reduce heat to medium-low.
4.Cover and cook for 12 to 15 minutes or until spaghetti is tender and meatballs are cooked through. Season with remaining salt and pepper. Stir in remaining Parmesan, and basil
Nutrition Facts
Per 1/6 recipe
Calories 660
Fat 25g
Saturated Fat 9g
Cholesterol 100mg
Sodium 1390mg
Carbohydrate 75g
Fiber 7g
Sugars 10g
Protein 29g
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Nutritional Information
Nutrition Facts
Per 1/6 recipe
Calories 660
Fat 25g
Saturated Fat 9g
Cholesterol 100mg
Sodium 1390mg
Carbohydrate 75g
Fiber 7g
Sugars 10g
Protein 29g
Directions
1.Mix together beef, pork, 1/4 cup Parmesan, breadcrumbs, egg, parsley, garlic, 1/2 tsp each salt and pepper, fennel, oregano and chili flakes. Roll into 1-inch balls.
2.Heat oil and butter in Dutch oven or large saucepan set over medium heat; cook meatballs, in batches if needed, for 5 to 8 minutes or until browned all over. Transfer to plate.
3.Cook onion for 2 to 3 minutes or until softened. Stir in tomato paste; cook for 1 minute. Stir in chicken broth and tomatoes;
bring to boil. Add meatballs and spaghetti. Reduce heat to medium-low.
4.Cover and cook for 12 to 15 minutes or until spaghetti is tender and meatballs are cooked through. Season with remaining salt and pepper. Stir in remaining Parmesan, and basil