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Espagueti con Albóndigas
Prep1hr45min
Total0min
Ingredientes21
Porciones6
Ingredientes
Italian Tomato Sauce
2cucharadas de aceite de oliva o vegetal
1cebolla grande, picada (1 taza)
1pimiento verde pequeño picado (1/2 taza)
2dientes grandes de ajo, finamente picados
2latas (14.5 oz cada una) de jitomates (tomates) enteros, sin escurrir
2latas (8 oz cada una) de salsa de jitomate (tomate)
2cucharadas de hojas de albahaca fresca picada o 2 cucharaditas de hojas de albahaca seca (basil)
1cucharadita de hojas de orégano fresco picado o 1 cucharadita de hojas de orégano seco
1/2cucharadita de sal
1/2cucharadita de semillas de hinojo (“fennel” seeds)
1/4cucharadita de pimienta
Meatballs
1lb de carne molida magra de res (por lo menos al 80%)
1/2taza de pan molido
1/4taza de leche
1/2cucharadita de sal
1/2cucharadita de salsa inglesa “Worcestershire”
1/4cucharadita de pimienta
1cebolla pequeña, picada (1/4 taza)
1huevo grande
4tazas de espagueti cocido
Queso parmesano rallado, al gusto
Instrucciones
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1
En una cacerola o olla de 3 cuartos de galón, calienta el aceite a fuego medio. Cocina la cebolla, el pimiento y el ajo en aceite por 2 minutos, revolviendo ocasionalmente. Añade y mezcla los demás ingredientes, partiendo los jitomates (tomates) con un tenedor. Calienta hasta que hierva. Tapa y deja hervir a fuego lento por 45 minutos.
2
En un recipiente grande, mezcla todos los demás ingredientes excepto el espagueti. Con la mezcla forma veinticuatro (24) albóndigas de 1 ¼ pulgadas.
3
En un sartén de 10 pulgadas, cocina las albóndigas a fuego medio, volteándolas ocasionalmente, hasta que no estén de color rosa en el centro. Coloca las albóndigas en la salsa y revuelva. Tapa y hierve a fuego lento por 30 minutos, revolviendo ocasionalmente. Mientras tanto, cocina el espagueti como se indica en el paquete. Escurre el espagueti. Vierte la salsa sobre el espagueti. Sirve con queso.
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Omit Meatballs. In 10-inch skillet, cook 1 lb lean (at least 80%) ground beef, 1 large onion, chopped (1 cup), and 2 cloves garlic, finely chopped, over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir beef mixture into sauce. Simmer as directed in step 3.
Shape meatballs fast by using an ice-cream scoop. Or instead of shaping balls at all, pat the mixture into a 9x3-inch rectangle in an ungreased 13x9-inch pan. Cut into 1 1/2-inch squares, and separate slightly. Bake uncovered 25 to 30 minutes.
Turkey or Chicken Meatballs: Substitute 1 lb ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) To bake, spray rectangular pan with cooking spray; bake until no longer pink in center and thermometer inserted in center reads 165°F. To cook in skillet, heat 1 tablespoon vegetable oil over medium heat before adding meatballs; cook until no longer pink in center and thermometer inserted in center reads 165°F.
Alternative Method for Italian Tomato Sauce:
Slow Cooker Directions: Use 1 medium onion. Substitute 1 can (28 oz) diced tomatoes, undrained, for the 2 cans whole tomatoes. Use 1 can (8 oz) tomato sauce. In 3 1/2- to 6-quart slow cooker, mix all ingredients. Cover and cook on Low heat setting 8 to 10 hours.
Alternative Method for meatballs:
Skillet Meatballs: In 10-inch skillet, cook meatballs over medium heat about 20 minutes, turning occasionally, until no longer pink in center and thermometer inserted in center reads 160°F.
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Información Nutricional
Porción:
Calorías
430
Calorías derivadas de la grasa
140
Grasa total
16g
24%
Grasa saturada
4 1/2g
23%
Grasas trans
1/2g
Colesterol
85mg
28%
Sodio
1320mg
55%
Potasio
890mg
25%
Carbohidratos totales
49g
16%
Fibra dietética
6g
23%
Azúcares
10g
Proteína
23g
% Valor Diario*:
Vitamina A
25%
25%
Vitamina C
35%
35%
Calcio
10%
10%
Hierro
30%
30%
Intercambios:
2 Almidón; 0 Fruta; 1/2 Otros carbohidratos; 0 Leche desnatada; 0 Leche descremada; 0 Leche; 2 Vegetal; 0 Carne extra magra; 0 Carne magra; 0 Carne alta en grasa; 1 Grasa;
Selección de carbohidratos
3
*Valores diarios basados en una dieta de 2,000 calorías.
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