Classic Spaghetti and Meatballs

Classic Spaghetti and MeatballsRecipe
Photo: Kate Sears; Styling: Toni Brogen
The few minutes it takes to prepare our Quick Marinara Sauce makes it worth your while. The meatballs themselves are light and tender due to the milk-softened breadcrumbs and egg yolk. (Using whole eggs can result in meatballs that are a bit rubbery in texture.)
Makes 4 servings


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1/4 cup fine, dry breadcrumbs
1/2 cup milk
1 pound lean ground sirloin (or a combination of sirloin and pork)
2 tablespoons minced fresh oregano, divided
1/2 cup freshly grated Parmesan or pecorino Romano cheese, plus more for serving
1 cup onion, finely minced
2 garlic cloves, minced
3 tablespoons minced fresh flat-leaf parsley
1 large egg yolk
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
Olive oil
1/2 cup dry red wine
1/4 teaspoon red pepper flakes, if desired
3 tablespoons minced fresh basil
1 pound dried pasta, cooked according to package directions


Prep: 15 Minutes
Cook: 15 Minutes

1. Combine breadcrumbs and milk in a small bowl, and let soak 10 minutes. Combine ground sirloin, 1 tablespoon oregano, 1/2 cup grated cheese, and next 6 ingredients in another bowl. Stir in breadcrumb mixture, and form into 1 1/2-inch meatballs.

2. Fill a 12-inch skillet or wide saucepan 1/4 inch deep with olive oil, and heat over medium-high heat. Add meatballs, and cook about 7 minutes or until browned on all sides. Transfer to a plate with a slotted spoon.

3. Pour off fat from pan; add wine to pan, and simmer 1 minute. Stir in Quick Marinara Sauce, remaining 1 tablespoon oregano, and red pepper flakes, if desired. Bring to a boil; add meatballs, and simmer 5 minutes. Stir in basil.

4. Add drained cooked pasta, meatballs, and sauce to pot, and toss to combine. Serve with additional grated cheese.

Created date

January 2008