Thursday, May 9, 2013

Easiest Spaghetti and Meatballs

This recipe may not seem too exciting, but sometimes you just want some comfort food you can make in under 30 minutes. I've made plenty of fancy meatballs using the beef/pork/veal combo and for some reason these all beef, super simple ones get the most rave reviews. They have great flavor and aren't dense at all. Obviously great over pasta, but I just whipped up a batch the other day and threw them into my favorite Italian veggie stew.
Easiest Spaghetti and Meatballs
Recipe slightly adapted and picture from

  • Coarse salt and ground pepper1/4 cup finely grated Parmesan, plus more for serving2 garlic cloves, minced1 large egg1 pound ground beef chuck1/4 cup plain dried breadcrumbs1 tablespoon olive oil1 can (28 ounces) crushed tomatoes in puree (Or 1 jar of your favorite sauce)3/4 pound spaghetti

Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.

In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.

Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.