Cooks Country Spaghetti and Meatballs
- Ready In:
- 32mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb meatloaf mix
- 1⁄3 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 5 garlic cloves, minced
- 1 tablespoon olive oil
- 1 (28 ounce) can crushed tomatoes
- 2 cups water
- 8 ounces spaghetti, broken in half
- 1⁄4 cup chopped fresh basil
- 1 teaspoon salt (to taste)
- 1 teaspoon pepper (to taste)
directions
- 1. Combine meat, bread crumbs, egg, and half of garlic in bowl and knead gently until combined. Form mixture into 4 dozen 1-inch meatballs. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to plate.
- 2. Add remaining garlic to skillet and cook until fragrant, about 30 seconds. Add tomatoes, water, and pasta and bring to boil. Cover, reduce heat to medium-low, and cook, stirring often, until pasta begins to soften, about 7 minutes. Return meatballs to pan and simmer, covered, until meatballs are cooked through and pasta is al dente, about 5 minutes longer. Off heat, stir in basil, and season with salt and pepper to taste. Serve.
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