Weeknight Spaghetti and Meatballs
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.78 out of 5 stars
(9)
Ingredients
4 servings
- 1 cup breadcrumbs (Homemade, fine, or panko breadcrumbs all work! I'm partial to panko.)
- 1 cup milk (I like 2% for these meatballs. Water is also fine.)
- 1 pound 85% lean ground beef
- 1 large egg (lightly beaten)
- ½ cup freshly grated Parmesan cheese (plus extra for serving)
- 1 tablespoon finely chopped parsley
- 1 small garlic clove (grated or finely minced)
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound Rao’s Homemade Spaghetti
- One and one half 24-ounce jars Rao’s Homemade Marinara Sauce (I like my spaghetti saucy, but you can get away with 1 jar of sauce.)
- Fresh basil leaves for serving (optional)
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Preparation
Step 1
Pre-heat the oven to 400°F. Line a large baking sheet with aluminum foil (for easy cleanup) and spray with cooking spray.
Step 2
In a small bowl, combine the breadcrumbs and milk. Set aside to rest while you prepare the remaining ingredients for the meatballs. (The breadcrumbs will absorb the milk as they rest.)
Step 3
Add the beef, egg, Parmesan cheese, parsley, garlic, salt, and pepper to a medium bowl. Add the soaked breadcrumbs. Using your hands, mix gently just until all of the ingredients until just combined.
Step 4
With lightly oiled hands, gently roll the meat mixture into 16 balls (roughly 2 inches in diameter), and place them an inch or so apart on the prepared baking sheet. Bake for 22-25 minutes or until lightly browned and cooked through.
Step 5
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti al dente according to the package directions.
Step 6
Pour the marinara sauce into a medium sauté pan or Dutch oven and bring to a gentle simmer. Add the cooked meatballs to the sauce and simmer for 5 minutes.
Step 7
Serve the meatballs and sauce over the cooked spaghetti. (You can also toss the spaghetti with the sauce and meatballs before serving if you prefer. If you do this, reserve a cup of pasta water. Add this pasta water as needed to thin the sauce when tossing with the pasta.) Top with freshly grated Parmesan and basil (if using).
Step 8
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