Spaghetti(Serves 5 People)
A hearty Italian spaghetti dish featuring a flavorful meatball topping and grated cheese, perfect for family dinners or casual gatherings with rich, savory flavors.
Ingredients
Instructions
- Grate 2 cups of Romano cheese and set aside.
- Season ground shank with salt and pepper, then add finely chopped garlic, parsley, and eggs.
- Mix the meat with the cheese, parsley, and eggs thoroughly.
- Form the mixture into small balls.
- Fry the meatballs in olive oil until browned and cooked through.
- Cook spaghetti until al dente, then drain.
- Grate 1 cup of cheese over the cooked spaghetti.
- Serve the spaghetti topped with the cooked meatballs and additional cheese if desired.
Tips & Substitutions
For a richer flavor, consider adding freshly chopped herbs like basil or oregano to the meat mixture. If you don't have Romano cheese, Parmesan cheese can be a great substitute. Ensure the meatballs are evenly sized for consistent cooking. For a lighter version, try using ground turkey instead of ground shank. This recipe is a fantastic way to enjoy classic Italian recipes with family.
Serving Suggestions
Serve this spaghetti dish with a fresh green salad and garlic bread for a complete meal. A light red wine, like Chianti, pairs beautifully with the rich flavors of the meatballs. If you're looking for a vegetarian option, consider serving alongside Zoie'S Favorite Eggplant for a delightful contrast.
Storage & Reheating
Leftover spaghetti and meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a skillet with a splash of water over medium heat, stirring gently until warmed through. You can also use the microwave; cover with a damp paper towel and heat in short intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Spaghetti(Serves 5 People) contains roughly 863 calories, with 31g protein, 142g carbohydrates, and 20g fat. It is an excellent source of protein (61% of the Daily Value), calcium (35% of the Daily Value), and iron (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 592mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs in advance and store them in the refrigerator for up to 24 hours before cooking. Alternatively, you can cook them and freeze them for up to 3 months. Just thaw and reheat before serving.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use a mixture of 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, or 1/4 cup of applesauce. Both options will help bind the meat mixture without altering the flavor significantly.
How do I know when the meatballs are cooked through?
To ensure meatballs are fully cooked, use a meat thermometer to check that they reach an internal temperature of 160°F (70°C). Alternatively, cut one open; it should no longer be pink in the center and juices should run clear.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).