20-Min Spaghetti & Meatballs
Crispy-edged beef meatballs in a quick tomato sauce, ready in under 20 minutes. Toss with spaghetti for a weeknight dinner that tastes like Sunday.
- Total time
- 20 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 1 lb ground beef
- ⅓ cup panko breadcrumbs
- 1 whole egg
- ½ cup parmesan cheese, grated
- 28 oz canned crushed tomatoes
- 12 oz spaghetti
- ¼ cup fresh basil or parsley, chopped
Instructions
- 1
Mix ground beef, breadcrumbs, egg, half the parmesan, and a pinch each of salt and pepper in a bowl until just combined.
- 2
Heat olive oil in a large skillet over medium-high heat. Form meatballs roughly 1.5 inches across and place in the hot skillet.
- 3
Cook meatballs 4–5 minutes, shaking the pan occasionally, until deep golden brown on all sides. Don't move them constantly.
- 4
Pour in crushed tomatoes and a pinch of salt. Simmer 8–10 minutes until the sauce thickens and meatballs are cooked through.
- 5
While the sauce simmers, boil spaghetti in salted water until al dente, then drain and reserve 1 cup pasta water.
- 6
Toss hot pasta with meatballs and sauce, adding pasta water a splash at a time if needed to loosen. Top with remaining parmesan and basil.
Tools you’ll need
- large skillet (12-inch)
- medium mixing bowl
- pot for pasta
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
