Spaghetti with Meatballs and Burrata

A comforting classic: tender beef meatballs simmered in a rich tomato sauce, served over spaghetti and topped with creamy burrata and fresh parsley.

comfortingItalian-Americanbeefcreamytenderweeknightmain coursedinner

Ingredients

1
In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1 beaten egg, 1 minced garlic clove, and 1/4 cup chopped parsley. Mix until just combined, then roll into 1.5-inch meatballs.
2
Heat 2 tbsp olive oil in a large skillet over medium-high. Add the meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes. They will finish cooking in the sauce.
3
Pour 24 oz tomato sauce over the meatballs and bring to a simmer. Reduce heat to low, cover, and let simmer while you cook the pasta, about 15 minutes, until meatballs are cooked through.
4
Meanwhile, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook according to package directions until al dente, about 10 minutes. Reserve 1/2 cup pasta water, then drain.
5
Add the drained spaghetti to the skillet with the sauce and meatballs. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
6
Tear 8 oz burrata over the top and sprinkle with remaining chopped parsley. Serve immediately, letting the burrata melt into the hot pasta.

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