Best Ever Spaghetti and Meatballs
When it comes to comfort food, few dishes can compete…
Servings: 4 servings
Ingredients
Ingredients
- 1 lbground beef
- 1/2 c.Italian Seasoned Bread Crumbs
- 1/2 tspsea salt
- 1/4 tspblack pepper
- 1/2 c.all-purpose flour
- 1 egg
- 3 Tbspolive oil
- 1 lb 10 ozpasta sauce
- 8 ozspaghetti
- 1/2 c.grated Parmesan Cheese
Instructions
Instructions
- In a large bowl, combine 1 lb ground beef, 1/2 c Italian seasoned bread crumbs, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 egg. Mix gently until just combined. Shape mixture into 12 evenly sized meatballs.
- Place 1/2 c all-purpose flour in a shallow dish. Roll each meatball in the flour, coating evenly, and shake off any excess flour.
- Heat a deep, large skillet or Dutch oven over medium heat. Add 3 Tbsp olive oil and heat until shimmering.
- Add the meatballs to the hot pan (do not overcrowd; cook in batches if necessary). Sauté, turning occasionally, until browned on all sides, about 6 minutes total. They will be browned but not fully cooked through. Transfer browned meatballs to a plate and set aside.
- If there is excess grease in the skillet, carefully pour off or wipe out most of it, leaving a thin film. Return the skillet to medium-low heat.
- Pour 1 lb 10 oz pasta sauce into the skillet and bring it to a gentle simmer.
- Gently nestle the browned meatballs into the simmering sauce. Cover and simmer for about 20 minutes, or until meatballs are cooked through.
- While the meatballs simmer, bring a large pot of water to a boil and cook 8 oz spaghetti according to the package directions; drain when done.
- Serve the meatballs and sauce over the hot cooked spaghetti and sprinkle with 1/2 c grated Parmesan cheese.
Equipment
- Large Bowl
- Shallow Dish
- Skillet or Dutch Oven
- Large Pot
- Plate
Notes
Be careful not to over mix your meatballs, which change the texture of them. You want them soft and juicy!
When you roll the meatballs, don't pack them too tight! Grab some of the mixture and lightly pat and roll it in your hands just until the meatball holds together. That way your meatballs won't be too dense.
When you brown the meatballs don't cook them all the way through because they will finish cooking in the sauce. Overcooked meatballs can be too dry, so only brown them for a few minutes.
To save even more time feel free to substitute frozen meatballs instead of making your own homemade meatballs.
If you have a favorite homemade marinara sauce you should use it! If you have a favorite homemade spaghetti sauce use that!
When you roll the meatballs, don't pack them too tight! Grab some of the mixture and lightly pat and roll it in your hands just until the meatball holds together. That way your meatballs won't be too dense.
When you brown the meatballs don't cook them all the way through because they will finish cooking in the sauce. Overcooked meatballs can be too dry, so only brown them for a few minutes.
To save even more time feel free to substitute frozen meatballs instead of making your own homemade meatballs.
If you have a favorite homemade marinara sauce you should use it! If you have a favorite homemade spaghetti sauce use that!