{"id":7797,"date":"2023-04-27T11:28:00","date_gmt":"2023-04-27T15:28:00","guid":{"rendered":"https:\/\/staging-vinsarista.lassonde.net\/?page_id=7797"},"modified":"2023-04-27T16:20:46","modified_gmt":"2023-04-27T20:20:46","slug":"mini-meatball-spaghetti","status":"publish","type":"page","link":"http:\/\/vinsarista.wpbeta.vortexdev.com\/en\/mini-meatball-spaghetti\/","title":{"rendered":"Mini-meatball spaghetti"},"content":{"rendered":"\n
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Mini-meatball spaghetti<\/h2>\n
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Ingredients<\/strong><\/p>\n

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450 g (1 pack) classic meatballs<\/p>\n<\/div>\n

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454 g (1 pack) spaghetti<\/p>\n<\/div>\n

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660 ml (1 jar)\u00a0Stefano tomato basil sauce<\/a><\/p>\n<\/div>\n

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125 ml (\u00bd cup) Parmesan cheese, freshly grated (plus more for serving, if desired)<\/p>\n<\/div>\n

Preparation<\/strong><\/p>\n

Preheat the oven to 400 \u00b0F.<\/p>\n

<\/b>Cut each meatball into 10 to 12 pieces and shape each piece into a mini meatball. Transfer the mini meatballs to a foil-lined sheet pan and bake in the oven for approximately 4 to 5 minutes.<\/p>\n

<\/b>In the meantime, bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta according to the instructions on the package. Before draining, reserve about 1 cup of the starchy pasta cooking water.<\/p>\n

<\/b>Heat the sauce in a large frying pan over medium-low heat. Add the cooked mini meatballs to the sauce, simmer for 3 to 4 minutes, and then, add the drained pasta to the sauce. Toss to coat for 1 to 2 minutes. Add a little of the reserved pasta cooking water if the sauce is too dry. Stir in the cheese.<\/p>\n

Transfer the pasta to bowls, top with more cheese if desired, and serve.<\/p>\n\n <\/div>\n\n\n <\/div>\n<\/div>\n\n <\/div>\n <\/section>\n","protected":false},"excerpt":{"rendered":"

Mini-meatball spaghetti Ingredients 450 g (1 pack) classic meatballs 454 g (1 pack) spaghetti 660 ml (1 jar)\u00a0Stefano tomato basil sauce 125 ml (\u00bd cup) Parmesan cheese, freshly grated (plus more for serving, if desired) Preparation Preheat the oven to 400 \u00b0F. Cut each meatball into 10 to 12 pieces and shape each piece into … Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":20,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-7797","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nMini-meatball spaghetti - | Vins Arista<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mini-meatball spaghetti - | Vins Arista\" \/>\n<meta property=\"og:description\" content=\"Mini-meatball spaghetti Ingredients 450 g (1 pack) classic meatballs 454 g (1 pack) spaghetti 660 ml (1 jar)\u00a0Stefano tomato basil sauce 125 ml (\u00bd cup) Parmesan cheese, freshly grated (plus more for serving, if desired) Preparation Preheat the oven to 400 \u00b0F. 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