Ideal pasta and meatball dish

Irresistible Meatballs and Spaghetti Delight

Servings: 4-6 Time: 50 minutes

Ingredients for Savory Satisfaction

• 1 pound ground meat (your choice: beef, pork, veal, or turkey)
• 1/2 cup panko breadcrumbs
• 1/3 cup milk (dairy or non-dairy)
• 2 tablespoons finely chopped parsley, plus extra for garnish
• 2 tablespoons grated parmesan or pecorino romano cheese, plus more for serving
• 2 teaspoons coarse or kosher salt, divided
• Red pepper flakes and/or cracked black pepper to taste
• 1/2 teaspoon onion powder
• 2 large eggs
• 3 cloves garlic, minced, divided
• 2 tablespoons olive oil
• 1 can (28 ounces) crushed tomatoes
• 1 pound dried spaghetti

Cooking Instructions

Begin by bringing a generously salted pot of water to a boil, and preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup and lightly spray it with non-stick cooking spray. In a large bowl, combine the ground meat, panko breadcrumbs, milk, parsley, cheese, 1 teaspoon of salt, pepper, onion powder, eggs, and a third of the minced garlic. Mash the mixture together until thoroughly combined, using a fork or a potato masher. Form this mixture into 2-inch meatballs, arranging them on the prepared baking tray. Roast for about 12 minutes, or until cooked through.

As the meatballs roast, cook the spaghetti in the boiling water until al dente, about a minute short of the package instructions. Reserve 1 cup of pasta water, then drain the spaghetti. In a large saute pan or wide saucepan, heat 2 tablespoons of olive oil over medium heat. Add the remaining minced garlic and a pinch of red pepper flakes, cooking until the garlic is golden and fragrant, about 30 seconds to one minute. Carefully stir in the crushed tomatoes with the remaining teaspoon of salt, bringing the mixture to a gentle simmer for about 5 minutes, stirring occasionally.

Once the meatballs are done roasting, transfer them to the sauce, ensuring they are well-coated. lower the heat to a simmer, cover the pot, and let them cook in the sauce for another 10 minutes. If you're not serving right away, feel free to remove from heat and set aside.

When you’re ready to feast, return the drained spaghetti to its empty pot. Create a haven for the meatballs by pushing them to one side and pouring a few ladles of the sauce over the pasta. Incorporate half of the reserved pasta water and toss everything over high heat for a minute, adjusting with more pasta water if you prefer a lighter sauce. Using tongs, serve the spaghetti into a large, wide bowl, crafting delightful swirls as you do. Top generously with the meatballs and their saucy goodness. Garnish with extra parsley and cheese, then dive in immediately. Enjoy every bite without delay!