Quick Spaghetti and Meatballs

Pin It

Tweet

 

When we think of spaghetti and meatballs, we think of someone's Italian grandma in the kitchen all day. But we love this childhood favorite too much to wait for it, so we just had to make our own, weeknight version. Add Cheesy Garlic Bread and you just can't get a tastier meal in less time.

Ingredients:

1 pound ground beef
6 tablespoons grated Parmesan cheese, plus additional for serving
1/4 cup plain unseasoned bread crumbs
1 large egg, lightly beaten
1 1/2 teaspoons The Lady's House Seasoning
1 tablespoon dried oregano
3 tablespoons olive oil
One 24-ounce jar marinara sauce
1 pound spaghetti

*Please note: this recipe has been corrected from the misprint in the book which called for 2 tablespoons of The Lady's House Seasoning*

Instructions:

In a bowl, combine the beef, Parmesan cheese, bread crumbs, egg, house seasoning, and oregano. Use your hands to form the mixture into 2-inch round meatballs.

Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, for 5 to 10 minutes total, or until golden brown. Add the marinara sauce and reduce the heat to medium. Simmer for 15 to 20 minutes, or until the meatballs are no longer pink. Cover and keep warm.

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain well. Divide the spaghetti among four shallow bowls and top with the meatballs and sauce. Garnish with Parmesan cheese.

Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Take It Easy

Print this Recipe