Since my son started eating “real” food, meatballs have become one of the most frequently served dinners in our household. I like to mix it up, sometimes using beef, sometimes turkey, and I use a variety of seasonings and sauces. But sometimes it’s nice to stick with traditional Spaghetti and Meatballs. This recipe doesn’t require hours of your time. It’s fast enough to make for a weeknight dinner though still hearty and satisfying so you feel like you’re sitting down for a relaxing family meal.
The meatballs include standard ground beef, onion, breadcrumbs (I used panko), garlic, salt, pepper, oregano, and an egg white to help bind everything together. Easy so far. I’ll admit this recipe “cheats” a little and includes jarred tomato sauce. I love to make everything from scratch but I have my hands full with a full time job and a toddler and sometimes (okay, realistically, always) there just aren’t enough hours in the day sometimes to do it all. So jarred sauce it is.
After forming the meatballs from the ground beef mixture, I lightly browned them in a nonstick skillet coated with a little olive oil cooking spray. I then added the prepared tomato sauce, spiced it up with a little basil, and let simmer for 10 minutes. I made the pasta while the sauce was simmering and the dinner was ready before I knew it, about 40 minutes max. Save time after work by chopping the onions in advance or preparing the meatballs in advance and refrigerating the uncooked meatballs until you’re ready to brown them. I bet this would freeze well too!
Like all the meatballs I’ve shared here, my son was a HUGE fan! No leftovers for us! He’s only 18 months old but I’m sensing my grocery bills are going to be nuts when he’s a teenager since he can already down quite a bit! But I love cooking for him. And seeing his excitement when he finds something really yummy, like these Easy Spaghetti and Meatballs, is so worth it!
Easy Spaghetti and Meatballs (adapted from Cooking Light Five Star Recipes)
Yield: serves 4
1 pound ground beef
1/4 cup minced fresh onion
2 tablespoons panko bread crumbs
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon oregano
1 large egg white, lightly beaten
1 jar (about 25 ounces) of tomato sauce (tomato and basil flavor works great), divided
1/2 tablespoons dried basil
8-12 ounces uncooked spaghetti
1. In a mixing bowl, combine the beef, onion, bread crumbs, garlic, salt, pepper, oregano, egg white, and 2 tablespoons of the tomato sauce. Shape into 20-24 meatballs, about 1.5-2 inches in diameter.
2. Coat a large nonstick skillet with cooking spray and place over medium heat. Brown the meatballs on all sides for 6 minutes. Pour in the remaining tomato sauce and add the dried basil, reduce heat to low, cover, and simmer for 10 minutes.
3. While the sauce is simmering, boil water and prepare the pasta according to package directions. Serve meatballs over spaghetti. Garnish with basil or cheese if desired.