Wednesday, January 8, 2014

Weeknight Spaghetti and Meatballs

It's January now, so the focus of the recipes on our blog is going to be simple, easy, healthy dinners. This is a recipe that I got from Cook's Country, I've changed it a bit to meet our family's needs and likes. I like to make it because it's fast and easy. Another of my favorite things about it is that you only need to dirty (and clean up) one pot. That makes it even faster and easier! I always half this recipe, and it feeds our family of four, we usually have leftovers for about 1 person as well.

Weeknight Spaghetti and Meatballs
adapted from

1 pound hamburger (I use 93% lean)
1 tsp salt
1/3 cup panko breadcrumbs
1 large egg, lightly beaten
5 cloves garlic, minced
1 TBS olive oil
1 can (28 ounce) crushed tomatoes
2 cups water
8 ounces spaghetti, broken in half (I use angel hair)
1/4 cup fresh basil (I buy this in tubes in the produce section)
Salt and Pepper to taste
Parmesan cheese to top

Combine the hamburger, salt, breadcrumbs, eggs and half the garlic in a medium bowl, kneading gently. Form mixture into 1 inch meatballs. Heat oil in a non-stick pan, I use a Chili pan, and place meatballs into heated pan. Cook the meatballs until they have gotten browned all over, which takes around 5 minutes. Transfer meatballs to a plate and cover. 

Place the remaining garlic into the pan and saute, just until fragrant, this only takes about 30 second. Add the tomatoes, water and spaghetti and allow to come to a boil. Cover pan, and reduce heat to medium low. Cook, stirring often, for about 7 minutes, or until the pasta begins to soften. Return the meatballs to the pan and allow to cook for another 5 minutes. Remove the pan from the heat and stir in the basil. Season with salt and pepper to taste. Top with Parmesan cheese.

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