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Meatballs stuffed with spaghetti đ
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
1 hour(s)
7 servings
Christhian Miranda
@sulgastronomia- Ingredients
- Recipe
- Ground beef (shoulder, chuck or brisket)600 g
- Chopped Garlic2 unit(s)
- Chopped white onion1 unit(s)
- Breadcrumbs100 g
- Mozzarella cheese120 g
- Egg1 unit(s)
- Chopped Parsley1 unit(s)
- Tomato sauce2 unit(s)
- Spaghetti (half pack)250 g
- Salt to taste
- Shredded Mozzarella Cheese20 g
- Sugar1 teaspoon
- Add the ground meat to a container and season it with salt (to taste), a clove of garlic, half an onion and parsley (chopped)
- Add the breadcrumbs, mix well, then add an egg and mix again.
- Using a scale, measure 100g of ground beef. Open well in your hand and add a cube of mozzarella and close in a circular shape. A tip for molding is to wet your hands under running water
- In a pan, put a drizzle of olive oil and fry the garlic and onion until golden
- Then add the tomato sauce and a teaspoon of sugar to remove the acidity of the tomato.
- Let it be found and then add the meatballs. Cover the pan and let it cook for around 10 minutes (meat point to taste)
- In another pan, boil water, add salt (to taste) and the spaghetti
- When it's al dente, drain the water and return the pasta to the pot where it was cooked.
- With a ladle, take the sauce from the meatballs and add it to the cooked spaghetti
- On a platter, add the spaghetti, the meatballs and finally, finish with grated mozzarella cheese and chopped parsley.
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