Spaghetti With Mini Meatballs and Mushrooms

Categories: Main Dishes, Pasta

Yield: 4-5

The tiny meatballs are fun because they are different; fast because they do not take long to cook through and easy because they do not have to be browned first.

Yield: 4-5 servings. -

Ingredients: 3/4 lb lean ground beef - 1/2 cup breadcrumbs - 1 egg - 1/2 cup milk - 1 tsp salt - 1/4 tsp pepper - 2 tbsp vegetable oil - 1 onion, chopped - 3 cloves garlic, finely chopped - pinch hot red chili flakes - 3/4 lb fresh mushrooms, sliced (about 3 cups) - 2 tbsp all-purpose flour - 1 cup milk - 1 28 oz can tomatoes with juices - 1 5 1/2 oz tin tomato paste - salt and pepper to taste - 3/4 lb spaghetti - 2 tbsp chopped fresh parsley - 1/2 cup grated Parmesan cheese 1)

Directions: For meatballs combine ground beef with breadcrumbs, egg, milk, salt and pepper. Shape into mini meatballs. Reserve. 2) For the sauce heat oil in a Dutch oven or large saucepan. Add onions, garlic and hot chili flakes. Cook a few minutes or until lightly browned. 3) Add mushrooms. Cook 3 to 4 minutes. 4) Add flour. Cook 2 minutes longer. 5) Whisk in milk. Bring to a boil. 6) Add tomatoes and tomato paste, breaking tomatoes up with a spoon. Bring to a boil. Reduce heat. Simmer, uncovered, stirring occasionally, 10 minutes. 7) Add meatballs to sauce. Continue to cook, gently, 20 minutes. Season with salt and pepper. 8) Just before serving, cook spaghetti in a large pot of boiling, salted water. Drain spaghetti well. 9) Top with sauce, parsley and cheese. Toss well and serve. Preparation time: 25 minutes. Cooking time: 30 minutes.

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