Spaghetti with Green Chili-Pine Nut Meatballs Recipe

Name: Spaghetti with Green Chili-Pine Nut Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 3 garlic cloves, chopped; 1 28-ounce can crushed tomatoes; 2 14 1/2-ounce cans diced tomatoes in juice; Pinch of sugar; 2/3 cup chicken stock or canned low-salt chicken broth; 1/3 cup red wine; 1 tablespoon butter; 1 pound lean ground beef; 1/3 cup fresh breadcrumbs made from white bread; 1/4 cup diced canned mild green chilies; 1/4 cup pine nuts, toasted; 1/4 cup chopped onion; 1/4 cup chopped green bell pepper; 1 large egg, beaten to blend; 1 tablespoon tomato paste; 2 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon pepper; 1/2 teaspoon fennel seeds; 1/4 teaspoon dried thyme; 20 ounces (1 1/4 pounds) spaghetti; Freshly grated Parmesan cheese

Servings: persons

2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1 28-ounce can crushed tomatoes
2 14 1/2-ounce cans diced tomatoes in juice
Pinch of sugar
2/3 cup chicken stock or canned low-salt chicken broth
1/3 cup red wine
1 tablespoon butter
1 pound lean ground beef
1/3 cup fresh breadcrumbs made from white bread
1/4 cup diced canned mild green chilies
1/4 cup pine nuts, toasted
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 large egg, beaten to blend
1 tablespoon tomato paste
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon fennel seeds
1/4 teaspoon dried thyme
20 ounces (1 1/4 pounds) spaghetti
Freshly grated Parmesan cheese

1
Heat oil in heavy large saucepan over medium-high heat.
2
Add garlic and saute 1 minute.
3
Add crushed tomatoes, diced tomatoes with juices and sugar.
4
Simmer over medium heat for 15 minutes, stirring occasionally.
5
Add stock and wine.
6
Simmer uncovered until reduced to 5 cups, about 20 minutes.
7
Remove from heat.
8
Whisk in butter.
9
Season with salt and pepper.
10
(Can be made 2 days ahead.
11
Cool.
12
Cover and chill.)
13
Preheat oven to 375F.
14
Combine beef, breadcrumbs, chilies, 1/4 cup tomato sauce, pine nuts, onion, bell pepper, egg, tomato paste, garlic, salt, pepper, fennel and thyme in large bowl; mix well.
15
Using 1 heaping tablespoon for each, form mixture into balls; transfer to 2 baking sheets.
16
Bake until cooked through, about 15 minutes.
17
Bring tomato sauce to simmer.
18
Add meatballs and simmer 1 minute.
19
Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite.
20
Drain well, reserving 1 cup cooking liquid.
21
Transfer cooked spaghetti to large serving bowl.
22
Add tomato sauce and meatballs and toss to coat.
23
Add reserved cooking liquid to spaghetti by tablespoonfuls to moisten if necessary.
24
Serve, passing Parmesan separately.

824

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 3 garlic cloves, chopped, 1 28-ounce can crushed tomatoes, 2 14 1/2-ounce cans diced tomatoes in juice, and more.

Yes, Spaghetti with Green Chili-Pine Nut Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti with Green Chili-Pine Nut Meatballs

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