Spaghetti & Meatballs

Spaghetti & Meatball Recipe With Tuscany Reserve Seasoning

Delight in a classic Italian dinner with our baked meatballs and spaghetti, featuring a rich marinara sauce seasoned with Tuscany Reserve. This easy-to-follow recipe delivers tender meatballs, al dente pasta, and a flavorful sauce, perfect for pairing with a Tuscan wine. Ideal for a cozy night in or a special gathering, complete with simple tips and delicious side suggestions.

Ingredients:

• 2-4 tbsp Tuscany Reserve

• Nonstick spray

• 1 egg

• 3-4 tbsp Parmesan cheese, grated

• 3 tbsp Tuscany Reserve seasoning

• 1 cup diced onions

• 1 lb ground meat (beef, pork, or a mix)

• 1 jar marinara sauce

• 1 lb spaghetti

• 1 tbsp olive oil

• Grated Parmesan cheese, for garnish (optional)
  

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Lightly coat a baking dish with nonstick spray.

3. Prep Your Meat: In a large mixing bowl, beat the egg. Add 3-4 tablespoons of Parmesan chese, Tuscany Reserve seasoning, and 1 cup of diced onions. Mix until well combined.

4. Add the ground meat to the mixture and gently combine. Be careful not to overmix, as this can make the meatballs tough.

5. Shape the Meatballs: Form the mixture into meatballs of your desired size and place them in the prepared baking dish.

6. Prepare the Herb and Egg Paste: Whisk together the remaining herb and egg paste, and brush it over the top of the meatballs.

7. Bake the Meatballs: Bake the meatballs for 18 to 22 minutes, or until they are cooked through and have reached an internal temperature of 165°F (74°C).

8. Cook the Spaghetti: While the meatballs are baking, bring a large pot of water to a boil. Add 1 tablespoon of olive oil and the spaghetti to the boiling water.

9. Cook the pasta on medium heat for 8-10 minutes or until al dente. Drain the pasta and set aside.

10. Prepare the Sauce: In a medium saucepan, combine the marinara sauce with 2-3 tablespoons of Tuscany Reserve seasoning. Heat the sauce over medium heat until warmed through.

11. Combine and Serve: Once the meatballs are done baking, add them to the warmed sauce. Stir gently to coat the meatballs with the sauce.

12. Plate the cooked spaghetti in individual dishes and top with the sauced meatballs. Garnish with fresh basil and additional grated Parmesan cheese, if desired.
    

Suggested Sides/Wine & Drink Parings:

1. Garlic Bread: Crispy, buttery garlic bread is a classic accompaniment to any Italian pasta dish. The garlic and butter flavors complement the herbs in the meatballs and the marinara sauce.

2. Caprese Salad: A fresh Caprese salad made with ripe tomatoes, fresh mozzarella, basil, a drizzle of balsamic glaze, and a sprinkle of salt and pepper is a light and refreshing side that balances the richness of the meatballs and pasta.

3. Sautéed Spinach with Garlic: Sautéed spinach with garlic, olive oil, and a touch of lemon juice is a simple and healthy side that adds a nutritious green element to the meal.

4. Chianti: A classic Tuscan red wine, Chianti has a bright acidity and fruity notes that complement the rich tomato sauce and savory meatballs. Its medium body and hint of spice make it a perfect match for Italian dishes.

5. Pinot Grigio: For a white wine option, a crisp and refreshing Pinot Grigio offers a nice contrast to the hearty meatballs and pasta. Its citrus and green apple notes, along with a touch of minerality, cleanse the palate and enhance the flavors of the meal.

Tips:

• Don't Overmix the Meat Mixture: Gently combine the ingredients to keep the meatballs tender and avoid making them dense.

• Use a Meat Thermometer: Ensure the meatballs reach the correct internal temperature to avoid overcooking and drying out.

• Season the Pasta Water Generously: Add plenty of salt and a tablespoon of olive oil to the boiling water for flavorful and non-sticky pasta.

• Let the Sauce Simmer with the Meatballs: Allow the meatballs to simmer in the sauce for a few minutes to enhance the flavor and ensure even cooking.