Spaghetti & Meatballs

On top of spaghetti, all covered with....Chef Gil's famous homemade pasta sauce! Classic spaghetti and meatballs that can be ready and on your plate in no time.

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Prep Time 20

Cook Time 30

Course Main Course, dinner, entree, lunch

Cuisine Italian

Servings people

Calories 1100 kcal

Equipment

Cutting Board
Knife
Zester
Medium Pot
Large Pot
Large Saute Pan
Large Mixing Bowl
Baking Tray(s)

Ingredients (2 Servings)

10 ozw Ground Beef
1 each Shallot
1/4 ozw Basil Leaves
1 tsp Italian Seasoning
6 ozw Broccoli Florets
1 each Lemon
2 cloves Garlic Cloves, minced
1/2 lb. Brown Rice Spaghetti
3 cups Chef Gil's Pasta Sauce
1 ozw Rice Cereal

Instructions

Preheat oven to 425F. Mince garlic cloves and dice 1/2 | 1 onion. In saute pan, over medium high heat, add 2t | 1T vegetable oil and saute diced onion until the onion is translucent, 3-4 minutes. Remove from heat. In a large mixing bowl, combine ground beef Italian sausage, sauteed onions, minced garlic cloves, Italian seasoning, rice milk, rice cereal, salt and pepper and mix thoroughly until well incorporated.
With your hands, roll 2-3T of mixture into golf ball sized meatballs. Sear raw meatballs in a saute pan with some oil over medium-high heat. Transfer toa baking sheet and cooking them in the oven until internal temp reaches 165F, 6-8 minutes. OR skip searing and put rolled meatballs on an oiled baking sheet and cook meatballs in a preheated oven until their internal temperature reaches 165F, 8-12 minutes.
Heat Chef Gil's pasta sauce in a medium sized sauce pot over medium-low heat. Add the cooked meatballs to the sauce, allowing them to simmer until ready to serve.
Bring large pot of salted water to simmer. Add brown rice spaghetti and cook until it is al dente, 7-10 minutes. Drain, and serve with meatballs and sauce.
While the pasta is cooking, bring 1/2C | 1C water with 1t | 2t salt to a simmer in a large pan with a lid. Add broccoli spears and increase heat. Steam broccoli for about 3 minutes until it softens. Transfer to baking tray and season with salt, pepper, and zest from 1/2 | 1 lemon. Roast in oven until broccoli is tender and slightly browned, 3-4 minutes.
Place cooked pasta into large serving bowl and top with meatballs and sauce. Garnish with thinly sliced basil on top. Transfer broccoli into serving vessel. Serve & Enjoy!

Recipe Notes:

Searing meat helps develop flavor as it undergoes a browning process called the Maillard Reaction. This reaction is a chemical reaction between amino acids and reducing sugars, and gives browned food a distinctive flavor.

OTHER SUPPLIES NEEDED:

Vegetable Oil
Salt
Pepper

INGREDIENTS:

Pasta Sauce al Dente! (45%) [Vine-ripened fresh tomatoes, fresh sautéed and caramelized onions in a blend of extra virgin olive oil and sunflower oil, carrot puree, garlic puree, salt, sugar,
basil, onions, black pepper, red pepper, and naturally derived citric acid.], Beef (18.7%), GF Spaghetti Rice Pasta (15%) [Brown Rice, Rice Bran, Water], Broccoli (11.2%), Rice milk (3.7%),
Lemons (2.8%) [Lemon], TOASTED RICE CEREAL TOASTED RICE CEREAL (1.9%) [RICE, SUGAR, CORN SYRUP, SALT VITAMINS & MINERALS: VITAMIN B1 (THIAMIN MONONITRATE),
VITAMIN B2 (RIBOFLAVIN), NIACIN (NIACINAMIDE), VITAMIN B6 (PYRIDOXINE HYDROCHLORIDE), FOLIC ACID, VITAMIN B12, VITAMIN A PALMITATE, VITAMIN C (SODIUM ASCORBATE), VITAMIN D, FERRIC ORTHOPHOSPHATE (IRON), ZINC (ZINC OXIDE) ], Shallots (0.99%), Garlic (0.4%), Basil (0.17%), Black pepper (0.08%), Italian seasoning (0.02%) [Paprika, oregano,
onion, basil, thyme, coriander, garlic, black pepper, sage and parsley.], Kosher salt (0.02%) [Salt, yellow prussiate of soda (anti-caking agent)

Nutrition

Serving: 27.2gSodium: 1840mgCalcium: 190mgSugar: 26gFiber: 16gPotassium: 1050mgCholesterol: 100mgCalories: 1100kcalTrans Fat: 1.5gSaturated Fat: 12gFat: 45gProtein: 42gCarbohydrates: 146gIron: 8.9mg

Keyword Meatballs, Spaghetti

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