Best Ever Spaghetti and Meatballs
The ultimate comfort food, Best Ever Spaghetti and Meatballs combines juicy meatballs with rich tomato sauce and al dente pasta. This family-friendly dish is perfect for any occasion and will leave everyone craving more. Make it tonight for an easy and satisfying weeknight dinner!
Equipment
- Skillet
- Frying Pan
- Oven
- Large Pot
- Saucepan
- Grater
Ingredients
- 1 lb Ground Beef
- 0.5 cup Italian Seasoned Bread Crumbs
- 0.5 tsp Sea Salt
- 0.25 tsp Black Pepper
- 0.5 cup All-Purpose Flour
- 1 each Egg
- 3 Tbsp Olive Oil
- 1.625 lb Pasta Sauce
- 8 oz Spaghetti
- 0.5 cup Grated Parmesan Cheese
Instructions
- Start by combining ground beef, Italian seasoned bread crumbs, sea salt, black pepper, and egg in a large mixing bowl. Use your hands to gently mix until just combined—be careful not to overmix, as this will make the meatballs tough. You want a light, fluffy texture.
- Once mixed, shape the mixture into approximately 12 meatballs. Use your hands to grab a small amount of the mixture and roll it gently into a ball, making sure not to pack it too tightly. This helps ensure your meatballs will be soft and juicy after cooking.
- Next, dredge or roll each meatball in all-purpose flour, ensuring to dust off any excess. This step helps create a nice crust when sautéing and adds a little extra flavor to the dish.
- Now, heat a deep, large skillet or Dutch oven over medium heat and add olive oil. Once the oil is hot, carefully add the meatballs to the pan. It’s essential not to overcrowd the pan, so cook them in batches if necessary.
- Sauté the meatballs until they are browned on all sides. This should take about 6 minutes total. You want them to have a lovely golden color, which adds depth to the dish. Remember, they don’t need to be fully cooked through at this point.
- After browning, remove the meatballs from the skillet and set them aside. It’s okay if they look slightly undercooked at this stage, as they will finish cooking in the sauce.
- In the same skillet, add the pasta sauce and bring it to a gentle simmer. This allows the flavors to meld together, creating a savory base for your meatballs.
- Once the sauce is simmering, gently add the browned meatballs back into the skillet. Cover the pan and let them simmer in the sauce for about 20 minutes, or until they are cooked through. This step is crucial as it infuses the meatballs with the delicious flavors of the sauce.
- While the meatballs simmer, bring a separate pot of water to a boil. Add the spaghetti and cook according to the package directions until al dente. Once cooked, drain the spaghetti, reserving a bit of the pasta water to add to the sauce if needed.
- To serve, plate the hot spaghetti and top it generously with the simmered meatballs and sauce. Finish with a sprinkle of grated Parmesan cheese for that extra touch. Enjoy every bite of your homemade Best Ever Spaghetti and Meatballs!
Notes
- Tip 1: Be careful not to over mix your meatballs, which change the texture of them. You want them soft and juicy!
- Tip 2: When you roll the meatballs, don't pack them too tight! Grab some of the mixture and lightly pat and roll it in your hands just until the meatball holds together. That way your meatballs won't be too dense.
- Tip 3: When you brown the meatballs don't cook them all the way through because they will finish cooking in the sauce. Overcooked meatballs can be too dry, so only brown them for a few minutes.
- Tip 4: To save even more time feel free to substitute frozen meatballs instead of making your own homemade meatballs.
- Tip 5: If you have a favorite homemade marinara sauce you should use it! If you have a favorite homemade spaghetti sauce use that!