Classic Spaghetti and Meatballs

Sometimes, you just want straight up classic comfort food. And when you feel like that, there really isn’t anything better than a steaming plate of pasta with savoury, smoky, cheesy meatballs piled on top, isn’t there?

DSC05035The classic ingredient shot.

DSC05036For this recipe, I used one egg, a bunch of breadcrumbs, Parmesan cheese, smoky paprika, Worcestershire sauce and classic Italian flavours, including rosemary, garlic, Italian seasoning.

DSC05038In goes the meat, and more fresh Parmesan (Because it’s delicious!).

DSC05039Squish with your hands until you can easily form balls with the meat.

DSC05040Roll meat into little balls.

DSC05041Then bake in the oven until crispy, golden brown.

DSC05042I made mine the day ahead, so that I could make the pasta to serve for dinner the next day.

DSC05043Here’s the easy part. Crack open a jar of pasta sauce and pop the meatballs in and warm over medium heat.

DSC05045Toss to make sure the meatballs are covered in sauce.

DSC05046Serve over your warm pasta and cover with cheese. Enjoy, a lot!

Classic Spaghetti and Meatballs

You will need:

1 lb lean ground beef

2 tbsp Worcestershire sauce

1 tsp each smoked paprika, Italian seasoning, fresh pressed garlic and rosemary

1 cup breadcrumbs

1 egg

1 cup Parmesan cheese (more to serve)

1 container marinara sauce

As much spaghetti as you’d like.

Combine first 6 ingredients in a bowl, using your hands. If the mixture is to wet, add more breadcrumbs and/or cheese, until you can roll into a firm ball. Preheat oven to 375. Roll all of the meat mixture into small balls (around 1.5 inches). Place on a baking sheet and bake for about 20-30 mins, until cooked throughout. When ready to serve, heat marinara sauce on the stove and drop meatballs into sauce, stirring to coat. Cook pasta and serve sauce and meatballs on top. Sprinkle with more cheese. Enjoy with a glass of wine on a cold winter’s night.

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