Spaghetti and Meatballs
Savor the timeless delight of Spaghetti and Meatballs, juicy, herb-infused meatballs simmered in rich marinara, served over perfectly cooked spaghetti. Topped with freshly grated Parmesan, it’s a heartwarming classic everyone will love.
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Servings: 3
Ingredients
- 1 lbs Butcherbox ground beef
- 1 egg
- 1/2 onion
- 1/2 cup panko
- 1/2 bunch parsley
- 1/4 tsp dried oregano
- 1/4 tsp chili flake
- 1/4 cup milk
- 4 cups your favorite marinara sauce
- 1 oz Parmesan cheese
- 1 lbs spaghetti
- Anything Seasoning To taste
- kosher salt To taste
Instructions
Preparation
- Preheat the oven to 425F.
- Fill the large pot with water and cover with a lid, and bring to a boil.
- Add the beef, panko, milk and egg in the mixing bowl.
- Peel and finely mince the onion, add it to the bowl along with the beef mixture.
- Grate the parmesan into the bowl.
- Chop the parsley and add it to the bowl.
- Sprinkle in the dried oregano, chili flake, and season with a generous pinch of Anything Seasoning.
- Mix with your hands until homogenous.
- Heat a saute pan over high heat. Add a small amount of oil to the pan and saute a very small piece of meatball mix - this is your chef taster! Taste the tester and adjust the seasoning.
- Form the mixture into meatballs and place them onto the sheet tray.
How to Cook
- Bake the meatballs for 25 minutes in the oven.
- Remove the meatballs from the oven and transfer them to the medium pot. Cover with the marinara sauce and bring to the simmer.
- Turn heat down to a gentle simmer and continue to cook meatballs for about 20 minutes. Taste and adjust the seasoning with more Anything Seasoning.
- Lightly season the large pot of water with kosher salt and add the pasta.
- Cook the pasta, stirring occasionally, for 9 minutes or until al dente.
- Drain the pasta and plate. Top with the meatballs and sauce and generously grate parmesan all over the top. Enjoy!
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