- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 295.2
- Total Fat: 18.9 g
- Cholesterol: 74.7 mg
- Sodium: 837.3 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 1.3 g
- Protein: 19.1 g
Amatriciana With Spicy Smoked Mozzarella Meatballs.Submitted by: DIONYSIUSA
IntroductionReal Italien and real Good!
I serve mine with Whole Wheat Linguine, Fetticine or Bucatini. Real Italien and real Good!
I serve mine with Whole Wheat Linguine, Fetticine or Bucatini.
Ingredients for Amatriciana Sauce:
Olive Oil, 2 tbsp
Onions, raw, 1 cup, chopped
Garlic, 2 tsp
Peppers, sweet, red, raw, sliced, .25 cup
Crushed Tomatoes, 2 cup
1/2 tsp Kosher salt
1/2 tsp freshly ground pepper
Pecorino Romano Cheese, grated, oz
For the Meatballs:
1 small onion grated- about 1/2 cup
1/2 cup chopped fresh parsley
Parmesan Cheese, grated, 1 cup
Bread Crumbs - Italian Style, 1/3cup
Egg, fresh, 1 large
*Ketchup, Heinz, 2 tbsp
Garlic, 3 tsp minced
1/4 teaspoon crushed red pepper flakes
1 tsp Kosher salt
1/2 tsp Fresh groud peper
Ground beef, extra lean, 8 oz
mozerella partskim, 1 cup
For the sauce: In a large heavy skillet,
heat the oil over medium heat.
Add the onion and cook for 5 minutes.
Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper.
Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes.
Stir in the cheese and season with salt and pepper, to taste.
For the meatballs: Position an oven rack in the lower 1/3 of the oven.
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper.
In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef.
Using your hands, combine all ingredients gently but thoroughly.
Shape the meat mixture into 16 meatballs and place on the prepared baking sheet.
Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.
Number of Servings: 8
Recipe submitted by SparkPeople user DIONYSIUSA.