Espaguete com almôndegas seladas na frigideira

Ingredientes

• 1.25 lb. ground round beef
• 1 egg
• 1/3 cup quality seasoned breadcrumbs
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried oregano
• 2 Tablespoons dried parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons milk
• 3 tablespoons grated parmesan cheese
• 3 large garlic cloves, finely chopped
• 1 lb. spaghetti or other pasta
• Homemade pasta sauce, or 1 jar good quality marinara

Modo de preparo

1. 1

   Heat a large pot with water and add salt.

2. 2

   Mix the ground round, breadcrumbs, egg, spices, milk, parmesan, and garlic using a wooden spoon. Add a little more milk, or a bit more breadcrumbs if needed to make the mixture a good, sticky consistency.

3. 3

   Set up a plate nearby to hold the meatballs as they come out of the skillet, and a piece of foil or another plate to cover them to keep them warm while the rest of the batch cooks.

4. 4

   Bring a large pot of salted water to a boil, and boil the pasta while the meatballs are cooking.

5. 5

   Warm a 10” or 12” non-stick skillet over medium-high heat. If using a skillet that isn’t non-stick, add about 2 teaspoons of olive oil to the pan and swirl to cover.

6. 6

   =”instruction-step-6″>6. Using a cookie scoop or your clean hands, scoop out enough meat to form a meatball about 1 ½” in diameter, slightly flattening each one in your hands so there’s more surface area for the meat on the pan. Fill the pan with meatballs, cooking over medium-heat and watching them closely, using a fork to turn each one when it’s got a nice, brown crust.

7. 7

   uction-step-7″>7. When cooked on both sides, remove each meatball to the plate and keep covered. Taste, and sprinkle with salt if needed.

8. 8

   uction-step-8″>8. In a saucepan, warm homemade or good quality marinara sauce.

9. 9

   uction-step-9″>9. When all the meatballs are cooked, drain the pasta and add to pasta bowls. Top with sauce and meatballs, and serve with parmesan cheese.