Spaghetti & Meatballs

No pasta’s more iconic than spaghetti and meatballs, and now, it’s a breeze to make — the meatballs simmer right in the sauce.

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Recipe: Spaghetti & Meatballs

Ingredients

Coarse salt and ground pepper
1/4 cup finely grated Parmesan, plus more for serving
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1 large egg
1 pound ground beef chuck
1/4 cup plain dried breadcrumbs
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes in puree
3/4 pound spaghetti

Details

Time:
30 Minutes

Serves:
4

Rating:


Directions

  1. 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.
  2. 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.
  3. Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.