Copycat Cheesecake Factory Spaghetti And Meatballs

Name: Copycat Cheesecake Factory Spaghetti and Meatballs (Standard)
Total time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 lb Ground beef; 1/2 lb Ground pork; 1/2 cup Breadcrumbs; 1/4 cup Parmesan cheese-grated; 1 Egg; 1 tsp Italian seasoning; 1/2 tsp Garlic powder; 1/4 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Olive oil; 2 Garlic cloves-minced; 28 oz Crushed tomatoes; 15 oz Tomato sauce; 6 oz Tomato paste; 1 tsp Dried oregano; 1 tsp Dried basil; 1/2 tsp Sugar; 1/4 tsp Red pepper flakes; 1 lb Spaghetti; 1/4 cup Fresh parsley-chopped

⏱1h 30m

👥6

🔥850 cal

Easy

🍽️Italian

A comforting and flavorful rendition of the popular Cheesecake Factory dish, made accessible for home cooking.

1 lb Ground beef

1/2 lb Ground pork

1/2 cup Breadcrumbs

1/4 cup Parmesan cheese-grated

1 Egg

See all 23 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥850 cal

Easy

🍽️Italian

A comforting and flavorful rendition of the popular Cheesecake Factory dish, made accessible for home cooking.

#Italian #Comfort Food #Family Dinner

Instructions

Prepare the Meatballs: In a large bowl, combine all Meatballs ingredients. Mix gently until just combined. Do not overmix.
Roll the mixture into 1-inch meatballs.
Prepare the Sauce: Heat Olive oil in a large pot or Dutch oven over medium heat. Add Garlic and cook for 1 minute until fragrant.
Add Crushed tomatoes, Tomato sauce, Tomato paste, Oregano, Basil, Sugar, Red pepper flakes, Salt, and Pepper. Bring to a simmer, then reduce heat and cook for at least 30 minutes, stirring occasionally.
Gently add the Meatballs to the Sauce. Cover and simmer for another 30 minutes, or until meatballs are cooked through.
Cook the Pasta: While the sauce simmers, cook Spaghetti according to package directions.
Drain the Pasta and add it directly to the pot with the Sauce and Meatballs. Toss to coat.
Serve immediately, garnished with Fresh parsley and Parmesan cheese.

Ingredients

1 lb 450 g Ground beef
1/2 lb 225 g Ground pork
1/2 cup 120 mL Breadcrumbs
1/4 cup 60 mL Parmesan cheese-grated
1 1 Egg
1 tsp 5 mL Italian seasoning
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL Black pepper
2 tbsp 30 mL Olive oil
2 2 Garlic cloves-minced
28 oz 790 g Crushed tomatoes
15 oz 425 g Tomato sauce
6 oz 170 g Tomato paste
1 tsp 5 mL Dried oregano
1 tsp 5 mL Dried basil
1/2 tsp 2.5 mL Sugar
1/4 tsp 1.25 mL Red pepper flakes
Salt To taste
Black pepper To taste
1 lb 450 g Spaghetti
1/4 cup 60 mL Fresh parsley-chopped
Parmesan cheese-grated To taste

Equipment

Large bowl
Large pot or Dutch oven
Skillet
Colander

Instructions

Prepare the Meatballs: In a large bowl, combine all Meatballs ingredients. Mix gently until just combined. Do not overmix.
Roll the mixture into 1-inch meatballs.
Prepare the Sauce: Heat Olive oil in a large pot or Dutch oven over medium heat. Add Garlic and cook for 1 minute until fragrant.
Add Crushed tomatoes, Tomato sauce, Tomato paste, Oregano, Basil, Sugar, Red pepper flakes, Salt, and Pepper. Bring to a simmer, then reduce heat and cook for at least 30 minutes, stirring occasionally.
Gently add the Meatballs to the Sauce. Cover and simmer for another 30 minutes, or until meatballs are cooked through.
Cook the Pasta: While the sauce simmers, cook Spaghetti according to package directions.
Drain the Pasta and add it directly to the pot with the Sauce and Meatballs. Toss to coat.
Serve immediately, garnished with Fresh parsley and Parmesan cheese.

Nutrition per serving

Calories 850