Hey there, fellow foodies! First off, let me just say, there’s no feeling quite like the excitement of clocking out after a long day, pulling off your work shoes, and whipping up some comfort food. Today I’m going to walk you through making one of my favorite go-to recipes, spaghetti and meatballs — in record time, I might add. Oh la la!
First things first, we need to tackle the meatballs; those heavenly little balls of joy. Season your ground beef with a hodgepodge of herbs, a handful of breadcrumbs, and a dash of magic. Oops, sorry, I meant a whisked egg. I always get the two mixed up; they’re equally essential in my book!
While your mini-meat masterpieces are browning in the pan, it’s high time to dive into the pasta. No Italian Nonna would ever dream of using anything but a big pot of boiling, salty water. What am I, chopped liver? Of course, I follow suit.
As the pasta starts to soften – ‘al dente’ as they say – let’s get saucy. Cue the canned tomatoes, garlic, and a smidgen of sugar – my secret weapon to combat acidity. Honest to goodness, folks, it’s a game-changer.
With everything coming together, guess what? You’re almost there! Once the meatballs are evenly browned, and your sauce is simmering away, it’s time to marry the two. What a blissful union, right?
In a matter of under 30 minutes while spinning a few plates, presto change-o, a feast fit for a king, or your hungry family, is ready to devour. Ladies and gents, that’s all there is to it! Until next time, bon appétit from your favorite quick-meal maestro over at Best Quick Meals!
Let’s Make It!
- Gather the necessary ingredients: 500g of ground beef, 1 cup of breadcrumbs, 1/2 cup of finely grated Parmesan, 2 crushed garlic cloves, 2 beaten eggs, salt, pepper, 1 teaspoon of dried oregano, 500g of spaghetti, 800g of canned diced tomatoes, 1 teaspoon of sugar, and fresh basil for garnishing.
- Begin by preparing the meatballs. In a large bowl, mix the ground beef, breadcrumbs, Parmesan, garlic, beaten eggs, a pinch of salt, some freshly ground pepper, and oregano.
- Roll this mixture into small balls, about 1 inch in diameter.
- Heat a splash of olive oil in a large skillet over medium heat. Add the meatballs, browning them evenly on all sides. Remove from the pan and set aside.
- In the same skillet, add the canned tomatoes, a clove of crushed garlic, and sugar.
- Lower the heat and let this tomato sauce simmer for about 10 minutes. The sugar will help reduce acidity.
- While the sauce simmers, boil a pot of salted water and cook your spaghetti until it’s al dente, which means it should still have a bit of bite to it.
- Before draining the pasta, save a cup of the pasta water.
- Mix the meatballs into the simmering tomato sauce, adding a splash of the pasta water to help thicken the sauce.
- Once thickened to your preference, toss in the cooked spaghetti, making sure it’s well coated in the tomato sauce.
- Serve hot, garnished with fresh basil leaves and extra Parmesan if desired. Enjoy your quick and delicious spaghetti and meatballs!
That Was Quick!
About the Author: Andrea
