Homemade Spaghetti & Meatballs
About this Recipe
- 1 lb Ground Beef
- 1 Egg
- 2 tbsp Olive Oil
- 1 tbsp Garlic
- 2 tbsp Yellow Onlion, finely chopped
- 3 tbsp Italian Seasoned Bread Crumbs
- 1/3 Cup Parmesan Cheese, finely grated
- 1 1/4 tsp Seasoning Salt
- 1 1/4 tsp Black Pepper
- 1 1/4 tsp Garlic Powder
- 1 1/4 tsp Onion Powder
- 2 Cups White Rice, cooked Spaghetti
- 2/3 Box Spaghetti
- 5 Cups Pasta Sauce, Tomato Based
- 2 tbsp Corn Startch
- 1/2 cup Parmesan Cheese, finely graded
- 2 tsp Olive Oil
Add cooked spaghetti to tomato sauce to re-heat. Stir the pasta in the sauce to ensure even heating and coating of sauce. Once the spaghetti is coated and hot, serve! Add meatballs and garnish with parmesan cheese and parsley.
Step by Step Instructions
In a small sauce pan, heat 1 Tbsp olive oil. Once oil is hot, add chopped garlic and cook until soft and fragrant, 4-5 minutes. Stir constantly to prevent burning. Once fully cooked, set aside. In a large bowl, mix ground beef, onions, sauteed garlic, egg yolk, bread crumbs, parmesan cheese and seasonings. Mix until combined and form into 14-16 even meatballs.
In a medium sauce pan, add olive oil on medium-high heat. Once oil is hot, add meatballs, spacing at least 1/2 inch apart. You are only searing the meatballs to brown them, they will finish cooking in the sauce. Cook until bottom is browned, then flip. Rotate cooking sides of the meatballs until all sides are browned (6-10 min). Remove from heat and set aside.
In a medium sauce pan, add tomato sauce. Heat until warm. Once warmed, add meatballs. Cook for 10-15 minutes, until meatballs are fully cooked and sauce is hot. The sauce should heat at a simmer, not a boil.
Cook spaghetti according to box directions.
Once sauce is hot, remove meatballs and set aside. Add cooked pasta to sauce and stir to coat. Garnish pasta with meatballs, parmesan cheese and parsley.