Makes 4 servings

Notes: If desired, omit veal and use a total of 1 pound ground lean beef.

How to Make It

Step 1

In a 5- to 6-quart pan over high heat, frequently stir mushrooms and 1/4 cup broth until liquid evaporates and mushrooms are lightly browned, about 5 minutes.

Step 2

Meanwhile, in a bowl, beat egg to blend. Add beef, veal, bread crumbs, onion, and 1/4 cup broth. Mix well.

Step 3

To mushrooms, add remaining broth, 2 cups water, tomatoes (with juice), tomato sauce, and Italian seasoning. Drop rounded tablespoons of meat mixture into pan. Bring to a simmer, turn meatballs over gently, and cook until no longer pink in center of thickest part (cut to test), 5 to 7 minutes. With a slotted spoon, put meatballs in a bowl.

Step 4

Turn heat to high and add spaghetti to pan. Boil, stirring often, until pasta is tender to bite, about 10 minutes.

Step 5

Return meatballs and any juice to pan. Stir gently just until hot, about 2 minutes.

Step 6

Spoon spaghetti and meatballs into wide bowls or onto plates. Sprinkle with basil and cheese.

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