This is a recipe inspired by my Mother and it was a staple growing up in the Reiser household. There is something about meatballs and spaghetti that is just so appealing. Personally I think it is the mixture of easiness and tastiness What I love about this recipe is that you can assemble it all ahead of time and when you are tired after a long day at work you can throw it in the oven and you have a wonderful dinner for your loved one in less then 30 minutes. Build some confidence in the kitchen as this recipe is mostly prep work with very little stove. Save your money on mediocre food delivery and wow your partner, friend or yourself on a weeknight!
Ingredients:
1 lb of 90-95% lean Ground Beef
1 Egg
1/4 cup milk
1 tsp Salt
1/2 tsp Pepper
4 Chopped Garlic Cloves
1 tsp chopped fresh basil
1/4 tsp Oregano
1 tsp garlic powder
1/3 cup breadcrumbs
12 oz of Spaghetti
1 Can of Marinara Sauce
1/3 cup Parmesan
In a large mixing bowl place the ground beef, breadcrumbs, basil, oregano, garlic cloves, garlic powder, egg, milk, 1 1/2 tbsp Parmesan, salt and pepper. With clean hands combine the ingredients in the bowl until thoroughly incorporated, but do not over-mix. When that is done with your hands roll about an ice cream scoop amount in your hands and place it in a sprayed baking pan. Cover with in sheet wrap and place in the fridge for at least an hour, but ideally overnight.
Take out the meatballs from the fridge and let it come to room temperature. Pre-Heat the oven to 350 degrees. While the oven is warming pre-heat a pot of heavily salted water for the pasta and let it come to a boil. Once the water starts boiling shut the stove off and leave covered. Put the meatballs in the oven and set a timer for 23 minutes.
Pour the jar of sauce into a small pan and turn the stove on medium high heat. When the Meatballs are about 6 minutes from being cooked turn on the stove to reboil the water (should take about a minute or 2) Cook the pasta (follow directions in the box for cook time, but for al dente usually 1 minute less then the box suggests). When the meatballs are done take them out of the oven and let them rest for a couple of minutes.
When the pasta is cooked pour it into a strainer and then place the pasta into the sauce pan you used and combine it with about half of the hot marinara sauce. Place the pasta covered in delicious marinara sauce into a serving bowl. Gently put the meatballs in and pour the remaining sauce over it. Add the remaining Parmesan cheese and you have a delicious weeknight dinner.
Bon Appetit,
Sous Chef Andrew
PS: Special guest appearances in the kitchen by Tiberius (our older dog), and Peanut in the background who’s not feeling very well 😦 ❤
The Homemade Chef 