Description
This easy spaghetti and meatballs recipe is made in a skillet and baked to perfection! An updated classic dinner recipe for the whole family!
Ingredients
Scale
- 1 pound meatloaf mix (beef, pork, veal) *see note
- 1/2 cup unseasoned panko breadcrumbs
- 1/2 cup fresh grated parmesan cheese, divided
- 1/4 cup milk
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8– ounces thin spaghetti
- 1 (24- ounce) jar marinara sauce
- 1/2 cup beef broth
- 1/2 cup grated mozzarella or thinly sliced rounds of fresh mozzarella
- Optional garnish – chopped fresh parsley and or chopped fresh basil
Instructions
- Heat oven to 350°F. Lightly coat a rimmed baking sheet with nonstick spray, set aside.
- In a large bowl combine the breadcrumbs, meat, 1/4 cup parmesan cheese, milk, egg, chopped parsley, garlic, salt, and pepper. Form the mixture into 12 equally-sized meatballs.
- Place the meatballs onto the prepared baking dish and bake for 25 minutes.
- Boil the spaghetti al dente according to the package directions. Drain and return the spaghetti to the pot.
- Add in the marinara sauce and broth into the pasta and toss to coat.
- Transfer the spaghetti to an oven-safe deep dish skillet or baking dish. Sprinkle the spaghetti with the mozzarella. Nestle the meatballs into the spaghetti. Place the skillet back into the oven and bake for 10 minutes, or until the cheese is melted.
- Remove the skillet from the oven, garnish with the remaining Parmesan cheese and chopped parsley or basil if desired.
- Serve immediately.
Notes
*You can use ground beef or even ground turkey or chicken in place of the meatloaf mix. The leaner the meat you use can result in a drier meatball. Don’t use any leaner than 93/7
Store airtight in the refrigerator for up to 3 days.