By Mckyla Miller
Preheat your oven to 200°C (400°F).
In a mixing bowl, combine the ground beef, 1 egg, 1 minced garlic clove, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 20 minutes or until browned and cooked through.
While the meatballs are baking, heat olive oil in a large pot over medium heat. Add the remaining minced garlic, diced tomatoes, diced bell pepper, grated carrots, and diced potatoes. Cook for about 10 minutes until the vegetables are soft.
Add the butter and milk to the pot, stirring to combine, and let it simmer for 5 minutes.
Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Once the meatballs are done, add them to the vegetable sauce and let them simmer for another 5 minutes to absorb the flavors.
In a large serving bowl, combine the cooked spaghetti and the meatball-vegetable mixture. Toss gently to cover the spaghetti with the sauce.
Serve hot, garnished with parmesan cheese if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Mckyla Miller
This recipe is ready in 45 minutes and features Spaghetti, Ground Beef (for meatballs), Eggs and other delicious ingredients. Contains 640 calories total.
Preheat your oven to 200°C (400°F).
In a mixing bowl, combine the ground beef, 1 egg, 1 minced garlic clove, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 20 minutes or until browned and cooked through.
While the meatballs are baking, heat olive oil in a large pot over medium heat. Add the remaining minced garlic, diced tomatoes, diced bell pepper, grated carrots, and diced potatoes. Cook for about 10 minutes until the vegetables are soft.
Add the butter and milk to the pot, stirring to combine, and let it simmer for 5 minutes.
Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Once the meatballs are done, add them to the vegetable sauce and let them simmer for another 5 minutes to absorb the flavors.
In a large serving bowl, combine the cooked spaghetti and the meatball-vegetable mixture. Toss gently to cover the spaghetti with the sauce.
Serve hot, garnished with parmesan cheese if desired.
Calories per Serving: 640
Your Rating:
