If anything screams weeknight supper, it’s spaghetti and meatballs. Maybe on the weekend I would have time to make a sauce from scratch, but Monday – Thursday it’s all about getting dinner on the table with what I have on hand in the speediest way possible.
When I was a kid, my mother used to make tiny sized meatballs for me (they were so cute, maybe I would eat more of them? I think I did…). In this recipe, I make them medium sized, but feel free to try them in mini versions for your family!
- 1 – 1 1⁄4 lb lean ground beef
- 2 tbsp onion, finely diced
- 1 egg
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped + 3 basil leaves
- 2 tbsp bread crumbs
- 1⁄2 tsp garlic powder
- 1⁄2 tsp salt
- 1⁄2 tsp ground pepper
- 1⁄8 tsp oregano
- 1 jar marinara sauce
- 1⁄4 tsp red pepper flakes (optional)
Add marinara sauce to a large pot with a lid, and stir in the basil leaves and red pepper flakes, if using. Place meat into a bowl, and mix in the onion, egg, bread crumbs, chopped parsley and basil, garlic powder, salt, pepper, and oregano, until just incorporated. Do not over mix. Form round meatballs and add to the sauce.
Gently stir the sauce to make sure all the meatballs are covered in the sauce. Bring to a simmer and cook, simmering on low for 45-50 minutes, stirring every so often. Serve over fresh spaghetti.