Go Back
+ servings
Print

Weeknight Spaghetti and Meatballs

Servings 4 - 6 servings

Ingredients

  • 1.25 lb lean ground beef
  • 15 saltine crackers
  • ½ C milk
  • 1 teaspoon vinegar
  • 2 cloves garlic finely minced
  • 1 tablespoon dried parsley
  • ½ C parmesan cheese shredded
  • 1 egg yolk
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoon olive oil
  • Favorite Spaghetti sauce
  • Pasta of choice

Instructions

  • Place crackers and milk in a small bowl, let them soak until soft and stir to combine them with the milk and vinegar. Place meat, cracker mixture, garlic, parsley, cheese, egg yolk, salt, and pepper in a large mixing bowl and gently mix until all the ingredients are well incorporated with each other.
  • Heat olive oil in a large skillet over medium high heat. Put meat in the pan in one lump and start to break it up into smaller meatball-sized portions with a spatula. Continue to brown the meat “balls” until golden brown on all sides—the middle does not need to be cooked through yet. Carefully drain off any excess fat from the pan.
  • Pour jarred spaghetti sauce over the meat “balls” and bring to a low simmer. Cook an additional 10 minutes to let flavors meld and finish cooking the meat. Serve over pasta of choice.