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No pasta is more iconic than spaghetti and meatballs, and now, it's a breeze to make. After browning, the meatballs simmer right in the sauce.
Ingredients
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Coarse salt and ground pepper
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¼ cup finely grated Parmesan, plus more for serving
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¼ cup chopped fresh parsley
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2 garlic cloves, minced
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1 large egg
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1 pound ground beef chuck
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¼ cup plain dried breadcrumbs
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1 tablespoon olive oil
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1 can (28 ounces) crushed tomatoes in puree
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¾ pound spaghetti
Directions
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Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
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In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
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Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.