Easy Spaghetti and Meatballs

What is not to love about Spaghetti and Meatballs! Definitely a family dinnertime staple in our home. I am excited to share this recipe because it is so simple and quick to make and just bursting with flavor! Sometimes you get to the end of a busy day and crave good comfort food, yet do not have the energy or time to spend cooking for hours. This is a fantastic recipe for those days or any day.

I mix the meatball ingredients together in a bowl, and then roll the meatballs about 1 1/2 inches wide. The kids and hubby are happy to jump in and help for this part. Be sure to grease the cookie sheets with extra virgin olive oil. Bake at 425 degrees for 10-12 min. These meatballs have SO much flavor I could eat them by themselves! You could make meatball subs too. Slice some provolone on there, yummm!

I simmer the sauce on the stove with some fresh basil and add the baked meatballs. I love using my Le Cruset Cast Iron Dutch Oven for simmering. It is optimized for steady, even heat. The interior resists staining, and is easy to clean.

For the tomato sauce, If you are really short on time you can use jar sauce. Our personal favorite is 365 Organic Tomato Basil Pasta Sauce we get from Whole Foods. It is incredibly flavorful!

Warm fresh buttered bakery bread is a must! Oh it is soooo crispy and soft inside. Perfect compliments for the side of a big bowl of spaghetti and meatballs. We love fresh Ciabatta bread or Rustic Italian bread... whatever is available at our local bakery that day. Butter it up, sprinkle some parsley and bake on a baking sheet at 350 degrees for 10 minutes. As they say in Italy “Mangia!”.

Spaghetti and Meatballs Recipe:

Ingredients

1 pound spaghetti

Salt, for pasta water

Meatballs:

1 1/4 pounds ground sirloin

2 teaspoons Worcestershire sauce, eyeball it

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

Sauce:

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1/2 teaspoon crushed red pepper flakes

4 cloves garlic, crushed or chopped

1 small onion, finely chopped

1 cup beef stock, available on soup aisle in market in small paper boxes

1 (28-ounce) can crushed tomatoes

A handful chopped flat-leaf parsley

10 leaves fresh basil leaves, torn or thinly sliced

Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table

Crusty bread or garlic bread, for passing at the table

Spaghetti and Meatballs Original Recipe Here. (Courtesy of the Food Network and Rachael Ray)

Directions:

1. Preheat oven to 425 degrees F.

2. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

3. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

4. Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

5. Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)