Friday, October 17, 2014



·         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 can (28 ounces) crushed tomatoes in puree

·         3/4 pound spaghetti



  1. Step 1

Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.

In this step:

o    How to Make Dried Breadcrumbs

  1. Step 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. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.

In this step:

o    How to Brown Meat

  1. Step 3

Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.


  1. I'd probably give this recipe an A.

  2. These meatballs are yumm-o! Just the right amount of seasoning and delicious!