Spaghetti and Meatballs

Name: Spaghetti and Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 oz Breadcrumbs; ⅓ cup Milk; 1 Egg; 2 oz Parmesan; 2 cloves Garlic; 2½ tsp Salt; ¼ tsp Black Pepper; 1¼ lb Ground Beef; 1 tbsp Olive Oil; 3 cups Tomato Sauce; 11½ oz Spaghetti

By Eatpace

Tender beef and Parmesan meatballs simmer in marinara and are served over spaghetti. The sauce cooks in the same skillet used to brown the meatballs.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 821; kcal per serving
Protein: 49g; per serving

Plan this dinner Jump to recipe

Spaghetti topped with beef meatballs and marinara sauce on a plate.

40 min

Method

6 steps 15 min prep · 25 min cook

Prep

Step 1. Mix Breadcrumbs and Milk in a large bowl. Stir in Eggs, Parmesan, Garlic, a portion of the Salt, and Black Pepper.
Step 2. Add Ground Beef and mix gently just until combined. Roll into 16 meatballs without packing them tightly.

Cook

Step 3. Heat Olive Oil in a large deep skillet over medium-high heat. Brown the meatballs in batches, turning gently, until browned on several sides, about 5 minutes per batch; transfer to a plate.
Step 4. Pour Tomato Sauce into the skillet and return the meatballs and any juices. Bring to a simmer, cover, and cook over medium-low heat until the meatballs have no pink inside, about 15 minutes.
Step 5. Meanwhile, bring a large pot of water to a boil and add the rest of the Salt and Spaghetti. Cook until just tender, about 10 minutes or according to the package, then drain.

Finish & serve

Step 6. Divide the spaghetti among plates and spoon the meatballs and marinara over the top.

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Tips

Good to know

Check the center of a meatball with an instant-read thermometer; ground beef should reach 160°F.

Swap it

Use gluten-free spaghetti and gluten-free breadcrumbs if needed.

Leftovers

Refrigerate leftovers within two hours and reheat within four days until steaming hot.

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