Spaghetti with Meatballs by @louloukitchen_

≈ 1h

7 servings

🍅

400 g

Tomato sauce

🍅

45 g

Tomato paste

🍆

300 g

Eggplant

🍅

200 g

Cherry tomatoes

🍅

50 g

Sun-dried tomatoes

🍖

500 g

Ground meat

🧅

150 g

Red onion

🌿

15 g

Parsley

🌿

15 g

Coriander

🥚

2

Eggs

🥛

200 ml

Milk

🥖

100 g

Breadcrumbs

🧂

15 g

Salt

🍝

400 g

Spaghetti

  1. Chop
    • red onion
    • parsley

    Finely chop the red onion, parsley, and coriander.

  2. Combine
    • ground beef
    • red onion
    • parsley

    Combine the ground beef with the chopped onion, parsley, coriander, eggs, milk, breadcrumbs, and salt.

  3. Shape
    • ground beef

    Shape the mixture into 16 equal meatballs.

  4. Dice
    • eggplant
    • cherry tomatoes

    Dice the eggplant and halve the cherry tomatoes.

  5. Heat
    • olive oil

    Heat the olive oil in the large frying pan over medium heat.

  6. Brown
    • ground beef

    Brown the meatballs for 6 minutes, turning them until colored on all sides.

  7. Add
    • eggplant

    Add the diced eggplant and cook for 5 minutes until softened.

  8. Stir
    • tomato sauce
    • tomato paste

    Stir in the tomato sauce and tomato paste until the sauce is smooth.

  9. Add
    • cherry tomatoes

    Add the cherry tomatoes and sun-dried tomatoes to the sauce.

  10. Simmer
    • ground beef
    • tomato sauce

    Simmer the sauce with the meatballs for 20 minutes until the meatballs are cooked through.

  11. Boil
    • spaghetti
    • salt

    Boil the spaghetti in salted water until al dente, about 10 minutes.

  12. Drain
    • spaghetti
    • tomato sauce
    • ground beef

    Drain the spaghetti and toss it with the tomato meatball sauce before serving.

Spaghetti with Meatballs by @louloukitchen_

≈ 1h

7 servings

🍅

400 g

Tomato sauce

🍅

45 g

Tomato paste

🍆

300 g

Eggplant

🍅

200 g

Cherry tomatoes

🍅

50 g

Sun-dried tomatoes

🍖

500 g

Ground meat

🧅

150 g

Red onion

🌿

15 g

Parsley

🌿

15 g

Coriander

🥚

2

Eggs

🥛

200 ml

Milk

🥖

100 g

Breadcrumbs

🧂

15 g

Salt

🍝

400 g

Spaghetti

Preparation Steps

  1. Step 1/12

    Finely chop the red onion, parsley, and coriander.

    🧅red onion
    🌿parsley
    🌿coriander
    🔪knife
    🪵cutting board

  2. Step 2/12

    Combine the ground beef with the chopped onion, parsley, coriander, eggs, milk, breadcrumbs, and salt.

    🥩ground beef
    🧅red onion
    🌿parsley
    🌿coriander
    🥚eggs
    🥛milk
    🥖breadcrumbs
    🧂salt
    🥣mixing bowl
    🥄wooden spoon

  3. Step 3/12

    Shape the mixture into 16 equal meatballs.

    🥩ground beef
    🥣mixing bowl

  4. Step 4/12

    Dice the eggplant and halve the cherry tomatoes.

    🍆eggplant
    🍅cherry tomatoes
    🔪knife
    🪵cutting board

  5. Step 5/12

    Heat the olive oil in the large frying pan over medium heat.

    🫒olive oil
    🍳large frying pan

  6. Step 6/12

    Brown the meatballs for 6 minutes, turning them until colored on all sides.

    🥩ground beef
    🍳large frying pan
    🥄wooden spoon

  7. Step 7/12

    Add the diced eggplant and cook for 5 minutes until softened.

    🍆eggplant
    🍳large frying pan
    🥄wooden spoon

  8. Step 8/12

    Stir in the tomato sauce and tomato paste until the sauce is smooth.

    🍅tomato sauce
    🍅tomato paste
    🍳large frying pan
    🥄wooden spoon

  9. Step 9/12

    Add the cherry tomatoes and sun-dried tomatoes to the sauce.

    🍅cherry tomatoes
    🍅sun-dried tomatoes
    🍳large frying pan
    🥄wooden spoon

  10. Step 10/12

    Simmer the sauce with the meatballs for 20 minutes until the meatballs are cooked through.

    🥩ground beef
    🍅tomato sauce
    🍳large frying pan
    🥄wooden spoon

  11. Step 11/12

    Boil the spaghetti in salted water until al dente, about 10 minutes.

    🍝spaghetti
    🧂salt
    🍲large pot

  12. Step 12/12

    Drain the spaghetti and toss it with the tomato meatball sauce before serving.

    🍝spaghetti
    🍅tomato sauce
    🥩ground beef
    🧺colander
    🍳large frying pan
    🥄wooden spoon

Composition

Ingredients

Types

Sauces, Vegetables, Herbs, Eggs, Dairy, Bakery, Seasonings, Grains

Ingredients

Tomato sauce, Tomato paste, Eggplant, Cherry tomatoes, Sun-dried tomatoes, Ground meat, Red onion, Parsley, Coriander, Eggs, Milk, Breadcrumbs, Salt, Spaghetti

Notes

Cherry tomatoes (amount not given), Sun-dried tomatoes (amount not given), Ground meat (for the meatballs), Red onion (for the meatballs), Parsley (small bunch, mixed with coriander, for the meatballs), Coriander (small bunch, mixed with parsley, for the meatballs), Eggs (for the meatballs), Milk (one glass, for the meatballs), Breadcrumbs (one tea glass, for the meatballs), Salt (for the meatballs), Spaghetti (implied by the dish name, amount not given)

Allergens

Eggs, Milk, Gluten

Dietetics

Dietary regimen

High-protein

Calories

790 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 91g, Fat: 29g, Fiber: 9g, Sugar: 12g

Nutritional Information

Minerals

Iron: 5.8mg, Calcium: 160mg, Potassium: 850mg, Sodium: 910mg

Vitamins

Vitamin A: 210µg, Vitamin C: 24mg, Vitamin B12: 2.1µg, Vitamin K: 120µg

Preparation

Time Information

Preparation

25 minutes

Cooking

35 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

large pot, large frying pan, mixing bowl, knife, cutting board, wooden spoon, colander

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Sunday lunch, Family meal, Dinner

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Italian-American

Geographic

to inform

Various

Aspect

Texture

Tender, Juicy, Saucy, Al dente

Flavors

Savory, Tomato-rich, Herbaceous, Salty, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 90 days (Freeze sauce and meatballs in an airtight container,Freeze spaghetti separately when possible)