Spaghetti and Meatballs
Servings 4
Equipment
- Large saucepan
- Large skillet
- Large pot
Ingredients
- 4 cups of roasted garlic and basil marinara sauce (or store-bought)
- 1 lb. ground beef
- 7 button mushrooms diced finely
- ¼ yellow onion diced finely
- ¼ cup of Italian-style breadcrumbs
- 2 tbsp Parmesan cheese shredded
- 1 clove of garlic minced
- 1 egg
- 1 tbsp fresh basil chopped
- ½ tbsp fresh parsley chopped
- 1 tsp fennel seed crushed
- Sea salt and fresh cracked black pepper
- 1 tbsp olive oil for cooking
- 8 oz spaghetti noodles
- Parmesan cheese
- Fresh basil chiffonade
Instructions
- Heat the marinara in a large saucepan over medium heat, stirring occasionally.
- Make the meatballs by combining the meat, mushrooms, breadcrumbs, garlic, egg, basil, parsley, fennel seeds, sea salt, and freshly cracked pepper to taste, then mix gently.
- Form into small meatballs and set aside.
- Par-cook the meatballs by heating a large skillet over medium heat with 1 tablespoon of olive oil. Add the meatballs to the large skillet and cook until they are golden brown on all sides.
- Remove meatballs from the large skillet and place them in the roasted garlic and basil marinara.
- Simmer the meatballs in the marinara for 30 minutes.
- Cook the spaghetti in a large pot of well-salted boiling water, according to the package instructions; drain.
- Serve the spaghetti tossed with the sauce and topped with meatballs.
- Sprinkle with Parmesan cheese and fresh basil. Enjoy.