Ingredients
- Coarse salt and ground pepper
- 1/4 cup finely grated Parmesan, plus more for serving
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1 large egg
- 1 pound ground beef chuck
- 1/4 cup plain dried breadcrumbs
- 1 tablespoon olive oil
- 1 jar spaghetti sauce
- 3/4 pound spaghetti
Directions
- 1. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add ½ pound beef and breadcrumbs; mix gently. Form into 8 to 10 balls (golf ball size).
- 2. 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. Remove meatballs from pan – set aside. Brown remaining beef in pot. Add spaghetti sauce; bring to a boil. Reduce to a simmer; add meatballs, cover partially, and cook, stirring occasionally, until meatballs are cooked through, 25 to 30 minutes.
- Meanwhile, cook pasta. Drain, put on plate and top with meatballs and sauce. Serve with Parmesan
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