Spaghetti & Meatballs

Spaghetti & Meatballs

Who can pass up a good plate of Spaghetti & Meatballs? Not your guests; that's for sure...

  • 1 egg
  • 1 cup white onion, finely diced
  • 1⁄2 cup Italian bread crumbs
  • 16 oz. package ground beef
  • 28 oz. can crushed tomatoes
  • 5 garlic cloves, minced
  • 1 cup grated parmesan cheese
  • 2 tbsp. olive oil
  • 1⁄2 lb. spaghetti
  • 1⁄4 cup whole milk
  • 1 tsp. salt and pepper Italian seasoning
  • Whisk together egg, milk, 1 tsp. salt and 1 tsp. pepper. Add in half the onion and half the garlic. Add bread crumbs, Italian seasoning, cheese and beef. Combine and mix to form 16 balls.
  • Heat olive oil in a skillet over medium-high heat and add meatballs to fit pan. Brown on all sides using a rolling motion to cook evenly. Continue process until all meatballs are browned. Set aside.
  • Drain fat from pan, but leave any pieces of meatball. Add remaining onion and garlic and return to medium heat. Cook for about 4 minutes until lightly toasted, add crushed tomato. Reduce heat to medium-low and add meatballs. Cover and cook for 30 minutes. Sauce should be lightly bubbling but not simmering rapidly.
  • In a large stock pot of salted boiling water, cook spaghetti to package directions. Drain spaghetti, toss with sauce, and top with grated Parmesan cheese.
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