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Spaghetti & Meatballs
Tender meatballs, quick marinara. Weeknight-friendly.
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