Make this yummy spaghetti with easy homemade meatballs in under an hour!
I recently watched Anne Burrell make meatballs on one of her Food Network shows.
Spaghetti and meatballs are a quintessential comfort foods that almost everyone loves. Plus, they’re the type of meal that gets better with time, which means you can make a gigantic batch and then feast on the leftovers all week long.
As a person who *loves* eating leftovers for lunch, this is right up my alley.
During my last trip to the grocery store, I bought a package of ground lamb/beef/veal (a.k.a. “meatloaf mix”), and with an open afternoon and the whole family home for dinner, I decided to make a version of Chef Anne’s Excellent Meatballs.
I was especially excited about the fact that they could be ready in less than an hour; perfect, even, for a weeknight.
I didn’t stray from Anne’s recipe for these easy homemade meatballs too much, but found I had to make adjustments based on what I had on hand — like using dried parsley (about 2 tablespoons) instead of fresh and shredded mozzarella/provolone mix instead of parmesan.
The best part?
Our meal was on the table within an hour.
The next best part?
These easy homemade meatballs freeze well and this recipe makes more than enough for a family of four.
Use what you need, and then freeze the rest for another night!
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 1 tablespoon sea salt
- 2 cloves garlic, smashed and minced
- Pinch crushed red pepper
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 2 large eggs
- 1 cup grated parmesan, mozzarella or provolone
- 1/4 cup finely chopped Italian parsley (or 2 tablespoons dried parsley)
- 1 cup panko breadcrumbs
- 1/2 cup water
- 1 1-pound box of dried spaghetti, prepared al dente
- Preheat the oven to 350°F.
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions with half a tablespoon of salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off the heat and allow to cool.
- In a large bowl combine the meats, eggs, parmesan, parsley and breadcrumbs. It works well to squish the mixture with your hands. Add the onion mixture and the remaining salt and squish some more. Add the water and do one final really good squish. The mixture should be quite wet.*
- Shape the meat into roughly the size of a golf ball — I like to use a small ice cream scoop so they're equal.
- Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides.
- Place the meatballs on a cookie sheet and bake in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through.**
- If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use.
- Serve with pasta and sauce or just eat them straight out of the pot.
*Anne recommends to "test the seasoning of the mix by making a mini hamburger-size patty and cooking it. The mixture should taste really good! If it doesn't it's probably missing salt. Add more. Add more anyway."
**If you don't want to pan sear the meatballs, you can bake them in the oven for about 35 minutes total, until they're browned and cooked all the way through.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 544Total Fat: 33gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 182mgSodium: 1705mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 42g