Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Meatballs and Linguine

Recipe Name

Meatballs and Linguine

Submitted by Spanky
Recipe Description meatballs with a red sauce
Quantity 0 Quantity Unit 1 Servings  
Prep Time (minutes) 20 Cook Time (minutes) 25 Ready In (minutes) 45
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/2
poundBeef, ground, 5% fat
1
1/2
clovegarlic minced
1/2
largeeggs, white only
2/3
ouncebread crumbs (soft)
1/4
teaspoonsalt
1/4
teaspoonblack pepper
1/2
tablespoonolive oil, extra virgin
1/2
largeOnion, chopped
1/2
teaspoonbasil, dried
1/2
teaspoonoregano, dried
1/2
canWhole Plum Tomatoes, 28oz Can with Juice
1
tablespoontomato paste
6
ounceslinguine
Steps
Sequence Step
1preheat oven to 400. coat a baking sheet with cooking spray.
2in a bowl combine meat, 1 clove of garlic, egg white, bread crumbs, 1/4 tsp of salt, 1/4 tsp of pepper. with slightly damp hands, form the mixture into 18 1 1/2 inch balls and set them about 1 inch apart on the prepapred baking sheet. bake, turning once, until the meatballs are browned, firm, and no longer pink inside, about 23 to 25 minutes.
3meanwhile, heat the oil in a large saucepan over medium-high heat. add the remaining 2 cloves of garlic, the onion, basil, and oregano. cook, stirring occasionally, until the onion begins to soften, 2 to 3 minutes. stir in the tomatoes and their juice, the tomato pastee, and the remaining 1/4 tsp of salt and 1/4 tsp of pepper. bring to a boil. reduce the heat to medium-low and simmer, partially covered, until the sauce starts to thicken, 12 to 15 minutes. stir in the meatballs and simmer u
4Meanwhile, cook the linguine according to package directions and drain. To serve, divide the linquine among 6 shallow bowls and top each with 3 meatballs and some sauce.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com