- 250 grams of ground beef
- 250 grams of ground pork
- ½ red bell pepper
- ½ green
- ½ large onion
- 1 egg
- 10 cloves of garlic
- Thyme
- "Perejil" translates to "parsley" in English
- "Romero" translates to "Rosemary" in English, referring to the herb or the plant. If you meant something else or if "Romero" is a specific name or term, please provide additional context
- Basil
- 1 cup of bread soaked in milk
- ½ cup of crushed cookies
- 1 cup of tomato sauce
- 100 ml of dry wine
- ¼ cup of oil
- Salt and pepper to taste
Chop the onion and the bell pepper. Crush the garlic. Set these ingredients aside.
In a large bowl, combine the two ground meats. Add salt, pepper, cumin, oregano, thyme, basil, and parsley to taste. Incorporate half of the bell pepper, the onion, and the garlic that you had prepared earlier. Also add the bread soaked in milk and the egg. Mix all the ingredients well and set this mixture aside.
In the pan, prepare a sauté with the oil and the remaining garlic, onion, and pepper that you reserved. Once they start to release their juices, add the tomato sauce and the wine. Form some balls with the mixture and roll them in the breadcrumb. Add the meatballs to the sauce, cover them, and let them cook for 20 minutes. Be sure to turn them frequently to ensure even cooking. If the sauce thickens, you can add more dry wine or tomato sauce.
In another pot, bring water to a boil. Add the spaghetti and cook them according to the manufacturer's instructions. Drain and serve. Top with the meatballs and their sauce, preferably in the center. Sprinkle with grated cheese of your choice.
We hope you enjoy this delicious dish of spaghetti with meatballs in Creole sauce.