A childhood favorite for both of us, we cook this meal with our friends with kids and adults in mind. Make a double batch of meatballs and sauce and freeze them separately, creating your own homemade take-out, ready at a moment’s notice. You’ll want to make the sauce first or ahead of time, as it takes the longest. Serve Spaghetti and Meatballs in large shallow bowls and sprinkle with shaved parmesan.
Recipe source:
The Cooking With Friends Kitchen
Ingredients
For the Sauce: Tomato Basil Marinara
For the Meatballs
2 lbs lean ground beef
2 large onions, chopped finely
½ cup bread crumbs
½ cup grated parmesan cheese (optional)
¼ cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
3 cloves garlic, finely chopped
3 eggs
½ cup whole milk
Salt and pepper to taste
1 pound spaghetti
Directions
Preheat oven to 350 degrees.
In a large bowl, mix beef, onions, bread crumbs, herbs, garlic, eggs, milk and salt and pepper. With your hands, gently form golf-ball sized balls and arrange on a baking sheet. Bake for about 30 minutes.
To cook pasta, bring a large pot of salted water to a rolling boil, add spaghetti and cook about 11 minutes. Drain and set aside.
Serves
Serves 8