Cooking Instructions
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Step 1
Mince the
Fresh Oregano (as needed)
.
Step 2
Mince the
Fresh Parsley (3 g)
.
Step 3
Mince the
Garlic (2 cloves)
.
Step 4
In a bowl, combine
Parmesan Cheese (10 g)
, minced oregano, minced parsley, minced garlic,
Panko Breadcrumbs (15 g)
,
Crushed Red Pepper Flakes (as needed)
,
Salt (2 g)
, and
Ground Black Pepper (as needed)
and give it a mix with your hands.
Step 5
Then, add
Ground Beef (455 g)
and gently mix everything together. Add
Farmhouse Eggs® Large Brown Egg (1)
, and mix everything together until it is just combined.
Step 6
Use a 1 tbsp scoop to form about 20 meatballs
Step 7
Heat
Olive Oil (60 mL)
in a large enameled skillet on medium heat. Then add the meatballs, and cook them on all sides for about 7 minutes until cooked almost all the way through. Remove the meatballs from the skillet, and drain all but 1 tbsp of oil.
Step 8
Crush the
Garlic (3 cloves)
.
Step 9
Then, add crushed garlic,
Tomato Sauce (680 g)
, and
Fresh Basil Leaves (2)
and season with salt and pepper. Add the meatballs back to the sauce along with 2 tbsp of butter. Taste and season with salt and pepper as desired. Simmer the meatballs in the sauce for about 15 minutes.
Step 10
Meanwhile, bring a large pot of salted water to a boil and cook
Spaghetti (455 g)
according to packaged directions, until very al dente (about 1 minute shy of the recommended cooking time). Drain the pasta, reserving about 2 tbsp of the cooking water.
Step 11
Stir the pasta and pasta water into the sauce and meatballs, keeping the heat on low, and cook for about 2 minute until the sauce and pasta have married.
Step 12
Remove from the heat and sprinkle with
Parmesan Cheese (45 g)
. Serve with additional Parmesan Cheese and a drizzle of extra virgin olive oil. Serve and enjoy!
