Beef and mushroom meatballs with spaghetti
Savor the deliciousness of Beef and Mushroom Meatballs with Spaghetti! Made with lean ground beef, fresh zucchini, scallions, and a hint of spice, these meatballs are simmered in a rich pasta sauce with red pepper, garlic, and basil. Perfect for a hearty and wholesome meal that everyone will love. Cooking time: 40 minutes.
- 06 Apr 2024
- Cook time 35 min
- Prep time 20 min
- 4 Servings
- 11 Ingredients
Beef and mushroom meatballs with spaghetti is a delightful and flavorful dish that combines savory meatballs enriched with vegetables and herbs, served over a bed of spaghetti with a rich pasta sauce. This meal is perfect for a hearty dinner and brings together the umami flavor of mushrooms and the tender goodness of ground beef, complemented by fresh vegetables and aromatic spices.
Ingredients:
Instructions:
- Grate the zucchini and finely chop the scallions and mushrooms. Set aside.
- Finely chop the onion and mince the garlic. Set aside.
- In a large bowl, combine the ground beef, grated zucchini, chopped scallions, mushrooms, and spice mix. Mix well until all ingredients are evenly distributed.
- Form the mixture into meatballs, about 1 1/2 inches in diameter. You should get around 20 meatballs.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the meatballs to the skillet in batches, making sure not to overcrowd the pan. Cook each batch for about 8-10 minutes, turning occasionally, until the meatballs are browned on all sides and cooked through.
- Transfer cooked meatballs to a plate and cover with foil to keep warm.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the chopped onion and red pepper, and cook for about 5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the pasta sauce and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together. Add salt and pepper to taste.
- While the sauce is simmering, cook the spaghetti according to the package instructions. Drain and set aside.
- Return the meatballs to the skillet with the sauce and gently stir to coat them in the sauce. Cook for an additional 5 minutes to ensure the meatballs are heated through.
- Divide the cooked spaghetti among serving plates.
- Spoon the meatballs and sauce over the spaghetti.
- Garnish with fresh basil leaves.
- Serve immediately with a sprinkle of grated Parmesan cheese if desired.
Tips:
- When mixing the meatball ingredients, make sure to finely grate the zucchini and chop the mushrooms, scallions, and basil leaves finely. This ensures a consistent texture and even distribution of flavors.
- For more tender meatballs, avoid over-mixing the meat mixture. Mix just until all ingredients are combined.
- To prevent the meatballs from sticking to your hands while forming them, lightly oil your hands with olive oil or use water.
- Sear the meatballs in a hot pan first to develop a beautiful crust and enhance their flavor before simmering them in the pasta sauce.
- If possible, use fresh basil for an enhanced flavor. Add it at the end of the cooking process to retain its aromatic qualities.
- Salt your spaghetti water generously to add flavor to the pasta as it cooks.
- Reserve a cup of pasta cooking water before draining the spaghetti. This starchy water can be used to adjust the consistency of your sauce to coat the pasta perfectly.
Beef and mushroom meatballs with spaghetti make for a comforting and satisfying meal that is sure to impress both family and friends. By incorporating fresh vegetables and a rich blend of spices, this recipe elevates traditional meatballs and spaghetti to a new level of deliciousness. Enjoy this dish with a sprinkle of fresh basil and a side of garlic bread for an unforgettable dining experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 460kcal | 18% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 4.23g | 11% |
| Sugar 12g | 12% |
| Fat | |
| Fat 36g | 44% |
| Saturated 12g | 40% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 110mg | 20% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.45mg | 35% |
| Vitamin B3 12mg | 73% |
| Vitamin B6 0.89mg | 53% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 3.04ug | 127% |
| Vitamin C 40mg | 46% |
| Vitamin E 3.40mg | 23% |
| Vitamin K 27ug | 21% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 4.16mg | 38% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 330mg | 26% |
| Potassium, K 1100mg | 32% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 580mg | 39% |
| Zinc, Zn 7mg | 60% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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