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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the sauce: Put the olive oil and sliced garlic into a heavy sauce pot or broad sauté pan. Turn the heat to medium-high. | 2. Cook gently until the garlic becomes colored a light gold, then add the creole seasoning (do not omit this), and stir, once or twice. | 3. Stir in the tomato paste, turn the heat down, and break up well with a metal whisk. | 4. Add no salt, add pepper, if desired. | 5. Put in the two (or three) tablespoons red wine, and reduce a little. Then add the broth, water, and tomatoes. Bring to a simmer, stirring every so often, and cook gently for 20 to 30 minutes. Remove pan from heat. | 6. Make the meatballs: Put the egg, egg yolk, salt, pepper, to taste, the nutmeg and all the herbs into the bowl of a food processor. Grate in the cheese. Purée. Set aside. | 7. Remove the soft white crumb from both sides of the split baguette. Measure 1/2 cup of it, save the remainder for another purpose, or discard. | 8. Put into a bowl with the milk, squeeze between the fingers until it is well broken up. | 9. Add to the food processor with the wet ingredients, and pulse to well combine. | 10. Empty the contents of this into a bowl with the crumbled meat. Work to a paste, adding some chopped fresh parsley. | 11. Form into 12 meatballs, and place evenly on a foil lined, sprayed sheet pan. | 12. Bake at 400 degrees for 12-15 minutes. Remove, add to sauce, using a spatula to loosen balls, if necessary. | 13. Keep oven on. | 14. Bring a pot of salted water to a boil to cook pasta. | 15. Combine olive oil and garlic powder to taste (1/2-1 teaspoon), brush on both sides of cut baguette. | 16. Sprinkle lightly with Parmesan cheese, a pinch of salt and pepper, and chopped parsley if desired. | 17. The bread needs to bake for 10 minutes, add it to the oven, on a sheet pan, to bake, when dropping the pasta. | 18. Return the pan of sauce to the stove and bring to a gentle simmer, covered, simmer till done, but less than 10 minutes. | 19. Drop the pasta into boiling salted water, cooking till al dente. | 20. Retrieve the meatballs to a plate with tongs. Reserve a little of the pasta cooking water. | 21. Drain the pasta, toss with the tablespoon of butter, if using, a handful or two of grated Parmesan cheese, and adding about 2 cups of the sauce. Thin lightly with cooking water if nessecary. | 22. Cut the garlic toast into pieces. Place pasta on warm plates, topping each with three meatballs, and sprinkle each serving with more grated Parm. | 23. Serve at once with garlic bread on the side, and if desired, any additional sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		25.2167	0.0	5.61	0.1417
garlic clove	3		sliced	25.2167	0.0	5.61	0.1417
creole seasoning	2	teaspoons		25.2167	0.0	5.61	0.1417
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995
red wine	2	tablespoons		-	-	-	-
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
water	1/2	cup		0.0	0.0	0.0	0.0
tomato juice	28	ounces	crushed	134.9436	28.0206	6.7472	2.302
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
salt	1/2	teaspoon		-	-	-	-
pepper				-	-	-	-
nutmeg			grated	-	-	-	-
basil	1	pinch		0.0127	0.0015	0.0017	0.0004
oregano	1	pinch		0.1656	0.0431	0.0056	0.0027
rosemary	1	pinch	dried	0.0573	0.0091	0.0014	0.0026
thyme	1	pinch	dried	0.0505	0.0122	0.0028	0.0008
dill	1	pinch	dried	0.005	0.0008	0.0004	0.0001
parmigiano reggiano cheese	1	ounce		25.2167	0.0	5.61	0.1417
baguette	1			25.2167	0.0	5.61	0.1417
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
parsley			chopped	-	-	-	-
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
extra virgin olive oil	3	tablespoons		25.2167	0.0	5.61	0.1417
garlic powder				-	-	-	-
parmesan cheese			grated	-	-	-	-
spaghetti	1	lb	good	140.6138	31.3433	2.903	2.5855
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
parmigiano reggiano cheese			grated	25.2167	0.0	5.61	0.1417
water				0.0	0.0	0.0	0.0
parmigiano reggiano cheese				25.2167	0.0	5.61	0.1417
herb			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.