%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass{../recipe}

\recipeName{Spaghetti and Meatballs}
\recipeServes{4}
\recipeServingSize{2 cups}
\recipeSourceBook{Cooking Light: The Essential Dinner Tonight Cookbook}{322}

\begin{document}
\begin{ingredients}
\addIngredient{1 cup}{breadcrumbs}
\addIngredient{1 pound}{ground beef}
\addIngredient{\quarter teaspoon}{ground nutmeg}
\addIngredient{\quarter teaspoon}{ground black pepper}
\addIngredient{1 large}{egg, lightly beaten}
\addIngredient{1 tablespoon}{canola oil}
\addIngredient{4 cups}{pasta sauce}
\addIngredient{5 cups (8 ounces uncooked)}{spaghetti, cooked}
\addIngredientName{Freshly grated Parmesan cheese}
\end{ingredients}

\begin{steps}
\addStep{Combine \ingredient{breadcrumbs}, \ingredient{beef},
	 \ingredient{nutmeg}, \ingredient{black pepper}, and \ingredient{egg}
	 in a \textbf{medium} bowl.  Mix well.  Using your hands or a melon
	 baller, shape mixture into small meatballs.}
\addStep{Heat \ingredient{oil} in a large nonstick skillet over
	 \textbf{medium-high} heat.  Add \ingredient{meatballs}.  Cook
	 \textbf{6 minutes}, browning on all sides.  Remove meatballs from pan.}
\addStep{Combine \ingredient{pasta}, \ingredient{meatballs}, and
	 \ingredient{sauce} in a large bowl.  Add \ingredient{Parmesan cheese}
	 immediately before serving.}
\end{steps}

\addSuggestion{Sauce}{Jalapeno Zucchini Tomato Sauce.}
\addReheating{Microwave on \textbf{70\%} power for \textbf{3 minutes}.}
\end{document}
