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Spaghetti & Meatballs

Name: Spaghetti & Meatballs
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: Meatballs: 1 lb ground beef (80/20), ½ lb ground pork, ½ cup panko breadcrumbs, ¼ cup milk, 1 egg, ¼ cup parmesan grated, 3 garlic cloves minced, 2 tbsp fresh parsley chopped, 1 tsp salt, ½ tsp black pepper; Sauce & Pasta: 28 oz crushed tomatoes, 3 garlic cloves minced, 2 tbsp olive oil, 1 tsp Italian seasoning, 1 lb spaghetti, fresh basil for serving

Tender meatballs, quick marinara. Weeknight-friendly.

retest scheduled Adapted from Once Upon a Chef — being retested to the rcpbx spec, one dinner at a time. how we test

Prep: 20 min Cook: 45 min Serves: 6

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Ingredients

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Meatballs: 1 lb ground beef (80/20), ½ lb ground pork, ½ cup panko breadcrumbs, ¼ cup milk, 1 egg, ¼ cup parmesan grated, 3 garlic cloves minced, 2 tbsp fresh parsley chopped, 1 tsp salt, ½ tsp black pepper
Sauce & Pasta: 28 oz crushed tomatoes, 3 garlic cloves minced, 2 tbsp olive oil, 1 tsp Italian seasoning, 1 lb spaghetti, fresh basil for serving

Instructions

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Preheat oven to 400°F. Line baking sheet with parchment.
Make the panade: Mix panko and milk in large bowl. Let sit until absorbed.
Add beef, pork, egg, parmesan, garlic, parsley, salt, and pepper to bowl. Mix gently with hands until just combined. Don't overwork.
Roll into golf ball-sized meatballs (about 20). Place on baking sheet. Bake until browned.
While meatballs bake, make sauce: Heat oil in large pan over medium. Add garlic, cook 30 seconds. Add tomatoes and Italian seasoning. Simmer .
Add baked meatballs to sauce. Simmer together .
Cook spaghetti according to package. Drain, reserving 1 cup pasta water.
Toss pasta with sauce, adding pasta water if needed. Serve meatballs on top with fresh basil.

Notes

The panade secret: Soaking breadcrumbs in milk keeps meatballs tender and moist. Don't skip this.
Why oven-bake? Less messy than pan-frying, cooks evenly, still gets nice browning.
All beef works: Use 1½ lbs ground beef if you don't have pork.
Storage: Meatballs keep 4 days refrigerated, freeze beautifully for 3 months.

Adapted from Once Upon a Chef

Spaghetti & Meatballs

Ingredients

Instructions

Notes

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