Spaghetti and Meatballs
15min
30min
2
794
Chef's Note
For more tender meatballs, avoid overmixing the meat mixture and don't pack them too tightly when forming. If your toddler prefers smaller bites, you can cut the spaghetti into shorter lengths before serving. The sauce can be made ahead and frozen for busy weeknights!
Tags
Ingredients
8 oz ground beef (85% lean)
1/4 cup Italian breadcrumbs
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
2 tbsp grated Parmesan cheese
2 tbsp milk
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
8 oz spaghetti pasta
2 cups marinara sauce
1/2 cup shredded mozzarella cheese
1 tbsp fresh parsley (optional for garnish)
Instructions
- 1
In a large bowl, combine 8 oz ground beef, 1/4 cup Italian breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp dried basil, 2 tbsp grated Parmesan cheese, 2 tbsp milk, 1/2 tsp salt, and 1/4 tsp black pepper.
- 2
Gently mix the ingredients with your hands until just combined, being careful not to overmix.
- 3
Form the mixture into 12 meatballs, about 1-inch in diameter each.
- 4
Heat 1 tbsp olive oil in a large skillet over medium heat.
- 5
Add the meatballs to the skillet and cook for about 8-10 minutes, turning occasionally until browned on all sides and cooked through (internal temperature of 160°F).
- 6
While the meatballs are cooking, bring a large pot of salted water to a boil.
- 7
Add 8 oz spaghetti pasta to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.
- 8
Pour 2 cups marinara sauce into the skillet with the meatballs and reduce heat to low. Simmer for 5 minutes, allowing the flavors to blend.
- 9
Drain the pasta and return it to the pot.
- 10
Serve the spaghetti topped with meatballs and sauce, then sprinkle with 1/2 cup shredded mozzarella cheese while still hot so it melts slightly.
- 11
Garnish with 1 tbsp fresh parsley if desired.
Nutrition Information (per serving)
794
50g
90g
27g
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