SPAGHETTI AND MEATBALLS
Last week I had one of those nights where I just didn’t know what to cook.
So, I threw together a bunch of ingredients and whipped up the most divine dinner.
It seriously knocked me off my socks.
Maybe because it has been years since I had this combo.
Or maybe because I’m just a damn good cook. 🤪
I also realized I needed to start using up some of my canned tomatoes from harvest last year.
But regardless, this is how it went.
1 & 1/3 # ground beef (it is just what i had in my fridge, 1# would be fine)
1/3 cup breadcrumbs (i used panko)
1/2 tablespoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup fresh parsley
1/4 cup romano cheese (or parmesan)
1 onion, diced
4 cloves garlic, diced
1 tablespoon olive oil
1-2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
Splash of water
2 quarts canned tomatoes (i used my garden tomatoes - 2, 28oz cans will work too)
To a pot on medium heat, add olive oil and onions. Sauté for 3-5 minutes until fragrant and browned. Add garlic and spices for an additional 60 seconds.
Add a splash of water to get all the bits of flavor off the pot from sautéing.
Add tomatoes and bring to a rolling boil. Reduce heat and simmer for at least 45 minutes. (Keep your eye on it, you may need to add water - I did not.)
Preheat the oven to 400°F.
To a mixing bowl, add all the ingredients and combine using your hands.
To a parchment lined baking sheet, add your meatballs. Use a cookie scoop to portion your balls making them uniform in size.
Bake for 25 minutes.
While your meatballs are cooking, bring a pot of water to a boil with some salt. Cook noodles according to package.
Assemble your noodles, add the sauce + meatballs & top with cheese and fresh parsley.
Serve and enjoy!!
PDF (for printing purposes) 👇🏼
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