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Dinner

Easy Spaghetti and Meatballs

Make spaghetti and meatballs in just half an hour with this recipe. The meatballs are made from a combination of ground beef chuck, breadcrumbs, chopped fresh parsley, grated Parmesan, and garlic, then sautéed until golden brown.

Ingredients :

    Coarse salt and ground pepper
    ¼ cup finely grated Parmesan, plus more for serving
    ¼ cup chopped fresh parsley
    2 garlic cloves, minced
    1 large egg
    1 pound ground beef chuck
    ¼ cup plain dried breadcrumbs
    1 tablespoon olive oil
    1 can (28 ounces) crushed tomatoes in puree
    ¾ pound spaghetti

Direction :

    Boil water; combine all meatball ingredients except beef and breadcrumbs:
    Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper.
    Mix in beef and breadcrumbs; form into balls:
    Add beef and breadcrumbs; mix gently. Form into 16 balls.
    Brown meatballs:
    In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes.
    Add tomatoes, cover partially, and simmer:
    Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
    Cook pasta:
    Meanwhile, cook pasta until al dente.
    Drain; toss with meatballs and sauce:
    Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.