Spaghetti & Meatballs

Name: Spaghetti & Meatballs
Yield: Makes 6 Servings
Ingredients: Fresh thyme, 1 teaspoon minced; Milk, ⅓ cup (3 fl oz/80 ml); Ground (minced) beef, 1 lb (500 g); Yellow onion, 1 small, shredded; Fresh flat-leaf (Italian) parsley, 2 tablespoons minced; Parmesan cheese, 1 cup (3 oz/90 g) freshly grated; Olive oil for frying; Spaghetti, 1 lb (500 g); Tomato-Basil Sauce or purchased pasta sauce, 2½ cups (20 fl oz/625 ml); Salt and freshly ground pepper; Day-old coarse country bread, crusts removed, ¾ cup (¾ oz/20 g) cubed; Egg, 1, beaten

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Day-old coarse country bread, crusts removed, ¾ cup (¾ oz/20 g) cubed

Dinner
Pasta

Method

Prepare the meatballs

In a small bowl, combine the bread and milk. Let stand for about 3 minutes, then squeeze the bread dry, discarding the milk. In a large bowl, combine the soaked bread, beef, onion, parsley, thyme, egg, ¼ cup (