Weeknight Spaghetti and Meatballs

One of the only magazines I continue to subscribe to is Cook's Country. I love their recipes but the real reason is they don't make their content available on their website. That irks me quite a bit, but it's a good move on their part since it forces folks to buy their magazine. SP was looking through the most recent issue and came across this one for Weeknight Spaghetti and Meatballs. He's a big spaghetti and meatballs fan but he also thought it would be great because it's a one-pot meal. Score!


This couldn't have been easier to make. SP wished there had been more spaghetti and less meatballs, so I need to figure out how to make that work next time. I felt like the meatballs needed more seasoning than just the garlic, so I added salt, pepper and Italian seasoning. I had the meatballs rolled in about 10 minutes and put them in the fridge to stay cold until I was ready to cook. I think that was a good step because the meatballs held together perfectly while cooking, so I modified the recipe below.


Baby Girl absolutely loved this dish. She had thirds of the spaghetti (don't you love that toddlers call spaghetti "pasketti?") and we already know how much she loves meatballs and these were no exception. She was covered from head to toe in red sauce, which made for some adorable pictures.

I'll be making this often, especially in the fall and winter.

UPDATE April 2014 - I remade this using penne and it was even better than the spaghetti. Same process, just a different pasta shape.

Weeknight Spaghetti and Meatballs
Slightly Modified from Cook's Country

1 pound meatloaf mix (ground beef, pork and veal)
1/3 cup panko
1 large egg, lightly beaten
5 garlic cloves, minced
1 teaspoon dried Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil, divided
1 (28-oz) can crushed tomatoes
2 cups water
8 ounces spaghetti, broken in half
1/4 cup fresh basil, chopped
Grated cheese for serving

Combine meat, panko, egg, half the garlic, Italian seasoning and some salt and pepper in a bowl and knead gently until combined. Form meat into 48 meatballs, about 1-inch around. Refrigerate for 20 minutes to firm up the meat.

Heat oil in a large, 12-inch non-stick skillet with high sides over medium heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to a paper towel-lined plate. Drain fat from the skillet.

Add 1 tablespoon oil to the now-empty skillet over medium-high heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Add tomatoes, water, pasta, salt and pepper and bring to a boil. Cover, reduce heat to medium-low and cook, stirring often, until pasta begins to soften, about 7 minutes.

Return meatballs to the skillet and simmer, covered, until meatballs are cooked through and pasta is al dente, about 5 minutes. Off heat, stir in basil. Serve with grated cheese.