This is such a classic recipe and a real crowd-pleaser too. I like the meatball recipe specifically because you can reuse it for other recipes that call for meatballs. The recipe itself comes from my mother.
- 1 box of spaghetti (I like Barilla)
- 1 jar of tomato-based pasta sauce (I like Barilla’s Marinara sauce)
- 1 lb ground beef
- 1 egg
- 2-3 cloves of garlic, minced
- 1/3 cup seasoned breadcrumbs
- 1/3 cup milk (water works too)
- Salt and pepper
- Olive oil
- Prepare spaghetti according to box instructions. When done, drain and set aside.
- In a mixing bowl, add ground beef, egg, garlic, breadcrumbs, milk, salt and pepper. Mix well using your hands. If the mixture seems too watery or loose, add more breadcrumbs.
- Make round meatballs from the beef mixture and set aside on a plate. (I like to make mine bite size)
- Heat a bit of olive oil in a heavy bottomed pan.
- Add meatballs to the heated oil. Fry until they are completely cooked. Flip the meatballs occasionally to make sure they are browned on all sides.
- If there is too much oil left over in the pan when the meatballs are done, drain it.
- Add the pasta sauce to the meatballs in the pan. Heat thoroughly, until sauce is bubbling.
- Mix the cooked spaghetti with the sauce and meatballs, then serve. (Or you can serve the spaghetti and meatballs separately)