Preheat the oven to 350☏ and set an oven rack in the middle position.Chicken Meatballs with Tomato-Balsamic Glaze.Transfer the spaghetti and meatballs to serving bowls and top with fresh chopped basil and more grated cheese. Drain, then toss with the sauce and meatballs. While the meatballs are cooking, bring a large pot of well-salted water to a boil.Īdd the spaghetti and cook until al dente. Keep warm until ready to toss with pasta. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). In the meantime, bring the marinara sauce to a simmer in a large skillet. Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through. Roll the mixture into golf ball-sized meatballs, and place on an ungreased baking sheet.īake for about 10 minutes, then remove the baking sheet from the oven and use a metal spatula or tongs to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula). If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.” Step-by-Step Instructionsīegin with the meatballs: In a large bowl, combine the egg, basil, parsley, oregano, salt, pepper, garlic and water whisk well.Īdd the meat, breadcrumbs and Parmigiano Reggiano.
You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. What You’ll Need To Make Spaghetti and Meatballsįor the most flavorful meatballs, I recommend using equal parts beef, veal, and pork at most supermarkets, this blend is labeled “meatloaf mix.” If your market doesn’t carry the blend, you can use half beef and half pork (since ground veal isn’t readily available).įor the cheese, be sure to use the real-deal imported Parmigiano-Reggiano from Italy domestic Parmesan pales in comparison. To cut down cooking time, I cheat and use a good quality store-bought marinara sauce, but if you have homemade tomato sauce stashed in your fridge, by all means, use it. Because the recipe makes a fair amount of meatballs, I find it easier to brown them on a sheet pan in the oven rather than pan-fry them on the stovetop (less stovetop splatters to clean up, too!). The meatballs are tender but not falling apart, and they are also packed with flavor, thanks to the “meatloaf mix,” a combination of beef, pork, and veal, as well as the addition of fresh garlic and herbs, seasoned breadcrumbs, and grated Parmigiano Reggiano cheese. Not only is it weeknight friendly – you can have it on the table in 45 minutes – but it is also picky eater-approved. This is my go-to recipe for spaghetti and meatballs. This spaghetti and meatball recipe is easy enough for a busy weeknight - and it’s a family favorite, too!