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In a large bowl, combine ground chuck, sausage, panko, cheese, remaining 3 cloves minced garlic, 1 tablespoon parsley, 2 teaspoons basil and 1 teaspoon salt. Add beaten eggs, stirring gently to combine. Shape mixture into 2½-inch balls. Place on prepared rack, and bake for 30 minutes.
Ingredients. 1 pound ground beef. 6 tablespoons grated Parmesan cheese. 1/4 cup plain unseasoned bread crumbs. 1 large egg. 1 1/2 teaspoons The Lady's House Seasoning. 1 tablespoon dried oregano. 3 tablespoons olive oil. One 24-ounce jar marinara sauce. 1 pound spaghetti.
Instructions. In a large Dutch oven, heat olive oil over medium heat. Add onion and garlic; cook for 6 to 8 minutes or until onion is tender. Add crushed tomatoes, tomato sauce, diced tomatoes, wine, parsley, bay leaves, basil, oregano, salt, sugar, and pepper; bring to a boil, reduce heat, and simmer for 30 minutes, stirring frequently.
Ingredients. 1 tablespoon extra-virgin olive oil. 1 medium onion, diced. 1 clove garlic, sliced. 1 pound ground round beef. 1 pound ground veal. 1 pound ground pork. 3 cups diced soft bread (about 4 slices of bread) 2 cups grated Parmesan cheese. 1 cup whole milk. 4 large eggs, lightly beaten. 2 tablespoons chopped fresh parsley.
Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour. For spaghetti: Bring at least 6 quarts salted water to a boil.
Recipe courtesy of Food Network Kitchen. The Best Spaghetti and Meatballs. 0 Reviews. Level: Intermediate. Total: 1 hr 15 min. Active: 50 min. Yield: 4 to 6 servings. Nutrition Info. Who...
Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
