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AL Dante Sauzy Spaghetti + Meatballs | Al Dante

AL Dante Sauzy Spaghetti + Meatballs

AL Dante Sauzy Spaghetti + Meatballs

40 mins prepServes 6

Mastering the Art of the Twirl with AL Dante — inspired by the Little Spoon x @getsauz Sauzy Spaghetti + Meatballs plate. Here’s the recipe for this cozy classic.

6 servings

What you need

salt & pepper

1 tsp salt & pepper

portobello mushrooms

7 ⅛ oz portobello mushrooms

shredded mozzarella

1 cup shredded mozzarella

dried basil

1 tsp dried basil

olive oil

2 tbsp olive oil

fresh lemon juice

1 fresh lemon juice

tomato paste

2 tbsp tomato paste

garlic clove

2 clove garlic clove

bread crumbs

1 cup bread crumbs

Crushed Tomatoes

14 ⅛ oz Crushed Tomatoes

ribeye steak

2 ¼ lb ribeye steak

onion

egg

whole-wheat spaghetti

14 ⅛ oz whole-wheat spaghetti

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Instructions

1. Cook the spaghetti and set aside.
2. Sauté the onion in oil until soft. In a dry pan, cook the mushrooms until tender.
3. In a bowl, mix the ground beef, eggs, garlic, breadcrumbs, mushrooms, onion, salt & pepper. Form 1-inch meatballs.
4. Brown the meatballs in oil and set aside.
5. For the sauce: sauté garlic & onion, add tomato paste, herbs, canned tomatoes (break them up), zest & juice. Simmer for 20 minutes.
6. Plate the spaghetti, top with meatballs, sauce & mozzarella.

Optional: Bake the meatballs at 375°F for 20 minutes.

View original recipe

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