1 pound ground beef chuck
1 small yellow onion, grated
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5 cloves garlic (2 grated, 2 smashed and 1 chopped)
1 cup rice cereal crumbs, divided
cup rice milk
1 large egg
6 tablespoons chopped flat-leaf parsley, divided
2 tablespoons extra-virgin olive oil, divided
2 cans (28 ounces each) crushed tomatoes
12 ounces package corn or rice spaghetti
teaspoon red pepper flakes, or to taste
In a large bowl, combine the beef, onion, chopped garlic, 1/2 cup of the rice cereal crumbs, milk, egg, 2 tablespoons of the parsley and 1 teaspoon salt. Shape into eight 2-inch balls.
In a large saucepan, heat 1 tablespoon of the olive oil over medium. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce. Bring to a simmer and cook, covered and stirring occasionally, for 20 minutes. Season with about 1 teaspoon salt.
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, about 15 minutes. Drain and toss with the sauce.
To make the garlic crumbs, heat the remaining 1 tablespoon of olive oil in a small skillet over medium. Add the grated garlic, remaining 1/2 cup of rice cereal crumbs, red pepper flakes and 1/4 teaspoon salt. Cook until toasted, 1 to 2 minutes. Let cool, then stir in the remaining 4 tablespoons parsley.
To serve, divide the spaghetti among shallow bowls and top with meatballs and garlic crumbs.
@Recipe nutrition:Nutrition values per serving: 664 calories, 15 g fat (4 g saturated), ; 100 g carbohydrates, 7 g fiber, 35 g protein, 114 mg cholesterol, 641 mg sodium.
"Cooking for Isaiah" by Silvana Nardone (2010 Sprig)