Spaghetti and Meatballs

Spaghetti and Meatballs

A true classic just made a bit easier! The meatballs simmer right in the sauce, making them so tender you won’t even need a knife. We also eliminate the need to precook them, which gets you that much closer to dinner!

Yields4 Servings

Cook Time20 mins

Ingredients

 1 lb ground beef
 1 cup plain breadcrumbs
  cup water
 1 egg, beaten
 1 tbsp + 1/2 teaspoon dried oregano
 1 tsp salt
 ¼ tsp pepper
 3 tbsp canola oil
 2 garlic cloves, minced
 1 (28-ounce) can tomato puree
 1 (15-ounce) can diced tomatoes
 3 tbsp fresh chopped basil (4-6 leaves)
 1 (16-ounce) package spaghetti noodles
 Grated parmesan cheese, for garnish

Directions

1

In a large bowl, using clean hands, combine the beef, breadcrumbs, water, egg, 1 tablespoon of oregano, salt, and pepper. Gently form the mixture into 12 meatballs. Set aside.

2

In a large pot over medium heat, add the oil and minced garlic, cooking about 1-2 minutes, until fragrant, but not browned. Add the tomato puree, diced tomatoes, basil, and remaining 1⁄2 teaspoon of oregano. Bring the sauce to a boil, then reduce to a light simmer. Add the meatballs, cover, and cook about 10-15 minutes, until the meatballs are cooked through.

3

Meanwhile, bring a large pot of water to a boil, add the pasta, and cook according to the package directions. Drain and serve topped with sauce, meatballs, and grated parmesan.

Panzanella

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Ingredients

 1 lb ground beef
 1 cup plain breadcrumbs
  cup water
 1 egg, beaten
 1 tbsp + 1/2 teaspoon dried oregano
 1 tsp salt
 ¼ tsp pepper
 3 tbsp canola oil
 2 garlic cloves, minced
 1 (28-ounce) can tomato puree
 1 (15-ounce) can diced tomatoes
 3 tbsp fresh chopped basil (4-6 leaves)
 1 (16-ounce) package spaghetti noodles
 Grated parmesan cheese, for garnish

Directions

1

In a large bowl, using clean hands, combine the beef, breadcrumbs, water, egg, 1 tablespoon of oregano, salt, and pepper. Gently form the mixture into 12 meatballs. Set aside.

2

In a large pot over medium heat, add the oil and minced garlic, cooking about 1-2 minutes, until fragrant, but not browned. Add the tomato puree, diced tomatoes, basil, and remaining 1⁄2 teaspoon of oregano. Bring the sauce to a boil, then reduce to a light simmer. Add the meatballs, cover, and cook about 10-15 minutes, until the meatballs are cooked through.

3

Meanwhile, bring a large pot of water to a boil, add the pasta, and cook according to the package directions. Drain and serve topped with sauce, meatballs, and grated parmesan.

Spaghetti and Meatballs

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