Spaghetti and Beefy Meatballs

Spaghetti and Beefy Meatballs

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Here's a quick, easy and delicious Spaghetti and Meatball recipe for your next weeknight family dinner.

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Chicago

Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 pound spaghetti
  • Salt, for pasta water
  • Meatballs:
  • 1 1/4 pounds ground sirloin
  • 2 teaspoons Worcestershire sauce
  • 1 egg, beaten
  • 1/2 cup Italian bread crumbs, a couple of handfuls
  • 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
  • 2 cloves garlic, chopped
  • Salt and pepper
  • Spaghetti sauce of your choice

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Directions

Preheat oven to 425F.
Bring a large pot of water to a boil. When it begins to boil, add salt and pasta and cook to al dente.
Mix beef and egg, Worcestershire, bread crumbs, garlic, cheese, salt and pepper. Roll meat into 1 1/2-inch medium-sized balls and place on nonstick baking sheet. Bake balls for 10 to 12 minutes, until cooked thoroughly.
Heat a deep skillet or medium pot over medium heat. Add oil, crushed pepper, garlic and finely chopped onion. Sauté the ingredients for about 5 to 7 minutes, until onions are soft. Then, add in beef stock, crushed tomatoes, and herbs. Bring to a simmer for about 10 minutes.

Toss hot, drained pasta with a few cups of the sauce and grated cheese. When meatballs are done, turn them in remaining sauce. Place pasta on dinner plates and top with meatballs and extra sauce and grated cheese. Let cool and serve.


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