Classic Spaghetti and Meatballs
15min
25min
4
620
Chef's Note
For extra tender meatballs, avoid overworking the meat mixture. Just mix until ingredients are combined. You can also use a cookie scoop to make uniform-sized meatballs that will cook evenly. Store-bought marinara works perfectly for this quick weeknight meal, but feel free to use homemade if you have it on hand!
Tags
Ingredients
1 pound ground beef
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
12 ounces spaghetti
24 ounces marinara sauce
2 tablespoons fresh parsley
Instructions
- 1
Bring a large pot of salted water to boil for the spaghetti.
- 2
In a large bowl, combine 1 pound ground beef, 1/4 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 3
Mix gently with your hands until just combined. Don't overmix or the meatballs will be tough.
- 4
Form the mixture into 16 meatballs, about 1.5 inches in diameter.
- 5
Heat 1 tablespoon olive oil in a large skillet over medium heat.
- 6
Add the meatballs to the skillet and cook for 8-10 minutes, turning occasionally until browned on all sides and cooked through (internal temperature of 160°F).
- 7
While the meatballs are cooking, add 12 ounces of spaghetti to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.
- 8
Pour 24 ounces of marinara sauce into the skillet with the meatballs, reduce heat to low, and simmer for 5 minutes.
- 9
Drain the spaghetti and divide among 4 plates.
- 10
Top each plate of spaghetti with meatballs and sauce, and sprinkle with chopped fresh parsley before serving.
Nutrition Information (per serving)
620
35g
65g
25g
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