Classic Spaghetti and Meatballs

The classic spaghetti and meatballs is making a comeback!! A savory sauce simmering on the stove and plump meatballs are begging to be dinner!

The classic spaghetti and meatballs is making a comeback!! A savory sauce simmering on the stove and plump meatballs are begging to be dinner!

Our little 8 year old requested classic spaghetti and meatballs for dinner and how could I turn down such a real request? It wasn’t pizza, pancakes, or chicken fingers, but a real life recipe that a child was requesting. You have to hop on those moments and let them join in on the fun so they get even more sold on fresh ingredients. We already had homemade spaghetti sauce which is pretty much always readily available at our house. In fact I can it.

The classic spaghetti and meatballs is making a comeback!! A savory sauce simmering on the stove and plump meatballs are begging to be dinner!

I was emailing back and forth with a friend from Beef, It’s What’s For Dinner (no, this is not a sponsored post) and she mentioned this cool film called, Farmland about cattle ranchers. Have any of you seen it? I know some of you are going to laugh, but one thing we would love to do with our family is bring the girls out to a farm or ranch for a few days and show them where their food really comes from and experience what our ancestors experienced. Food wasn’t at stores, you raised it!

The classic spaghetti and meatballs is making a comeback!! A savory sauce simmering on the stove and plump meatballs are begging to be dinner!

Anyway, I haven’t seen it yet, but Cade and I are totally going to watch it. And who knows, maybe we will pop in for a surprise visit to The Pioneer Woman’s ranch or one out in Texas for a real adventure with the family. It’s not just telling our kids about making good food choices, it’s about letting them experience and learn. Am I right?

Classic Spaghetti and Meatballs
Author: 
Recipe type: main dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Classic Spaghetti and Meatballs
Ingredients
  • 1½ lbs ground beef 95% lean
  • ⅔ cup italian panko bread crumbs
  • 1 clove garlic, minced
  • 1 egg
  • ¼ cup skim milk
  • 1½ teaspoons dry basil or 3 teaspoons fresh, chopped basil
  • ½ ts salt
  • pinch of pepper
  • Spaghetti, cooked
Instructions
For the Meatballs
  1. Place the meat in a large bowl and sprinkle the garlic, basil, salt, and pepper on top. next, add the panko bread crumbs and then the milk. allow the mixture to sit for 5 minutes. add the egg and lightly mix until everything is just combined. refrigerate for 20 to 30 minutes.
  2. Heat the oven to 400 degrees.
  3. Remove the meat from the fridge and roll into golf ball sized meatballs, being careful to not overwork the meat. In a lightly greased dish, line up the meatballs.
  4. Bake the meatballs for 15-20 minutes or until cooked through.
  5. Make the sauce according to the above link, with or without the meat. Add the meatballs to the sauce and allow to simmer for 10 minutes. Serve over freshly cooked pasta with a little parmesan on top.
Nutrition Information
Serving size: one bowl

 

 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.