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🍝 Spaghetti with Tomato Sauce and Meatballs

861 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• 2 slices Toast bread (from the day before)
• 5 tbsp Heavy cream
• 500 g Ground meat
• 1 large Egg
• Salt
• Pepper (from the mill)
• Lemon zest
• 1 tbsp Parsley (chopped)
• 0.5 tbsp Rosemary (chopped)
• 1 Clove garlic (pressed)
• Butter
• 500 g Chopped tomatoes
• 1 tsp Tomato paste
• 2 Shallots
• 1 Clove garlic
• 4 tbsp Olive oil
• Salt
• Pepper (from the mill)
• 0.5 tsp Sugar
• Parsley (for garnish)

Instructions

1. 1. Pour the cream over the toast bread and let it soak briefly.
2. 2. Add the minced meat, the egg, the garlic, the parsley, the rosemary, and the lemon zest to the bowl.
3. 3. Season the mixture with salt and pepper.
4. 4. Knead the ingredients well together.
5. 5. Form small balls from the meat mixture.
6. 6. Peel the shallots and the garlic.
7. 7. Finely chop the shallots and the garlic.
8. 8. Heat the olive oil in a pot.
9. 9. Sauté the shallots and garlic in the hot oil until translucent.
10. 10. Stir the tomato paste into the onion mixture.
11. 11. Add the tomatoes and the tomato sauce to the pot.
12. 12. Let the sauce simmer on low heat for about 20 minutes.
13. 13. Season the sauce with salt, sugar, and pepper to taste.
14. 14. Bring plenty of water to a boil and add salt.
15. 15. Cook the spaghetti al dente according to package instructions.
16. 16. Heat the butter in a frying pan.
17. 17. Fry the meatballs for about 6 to 8 minutes until golden brown on all sides.
18. 18. Drain the cooked pasta.
19. 19. Let the pasta drain well.
20. 20. Mix the pasta with the meatballs and the sauce.
21. 21. Serve the dish.

Nutrition per serving

• kcal: 861
• Protein: 41 g · Fett/Fat: 41 g · Carbs: 82 g