Spaghetti and Meatballs
Big tender meatballs simmered in marinara and piled on spaghetti, the Sunday supper everyone asks for.
Ingredients (serves 4)
- 1 lb ground beef
- 1 lb spaghetti
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 cup grated parmesan
- 3 cloves garlic
- 1 jar marinara sauce
- 1/4 cup milk
- 1 tsp italian seasoning
- 2 tbsp olive oil
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Save this recipeInstructions
- 1
Mix the beef with the breadcrumbs, egg, milk, Parmesan, 2 minced garlic cloves, Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper. Roll into 12 meatballs.
- 2
Brown the meatballs in the olive oil in a large skillet over medium-high heat, turning until browned on all sides, about 6 minutes.
- 3
Add the marinara and remaining garlic, cover, and simmer over low heat until the meatballs reach 160°F inside, about 15 minutes.
- 4
Meanwhile, cook the spaghetti in salted boiling water until al dente, about 9 minutes, then drain, saving a cup of pasta water.
- 5
Toss the spaghetti with a few spoonfuls of sauce, loosening with pasta water as needed, then top with the meatballs, remaining sauce, and extra Parmesan.
