Sometimes the best meals are filling, familiar and fast. I feel that way about spaghetti and meatballs. It takes only a few ingredients (especially if you buy the sauce) and about 30 minutes from start to finish.
- 2 c marinara sauce
- 1 lb ground beef
- 1 c onion, chopped fine
- 4 cloves garlic, chopped fine
- 1/4 c scallions, minced
- 1/4 c parsley or cilantro or a mix of both, sliced fine
- 1 1/4 oz Parmesan cheese, grated
- 8 oz. pasta
Place all of the ingredients in a medium sized bowl and mix thoroughly. Then take a ping pong ball sized chunk of the mixture and roll it into a ball. Repeat until you have no more ground beef left. Turn a large pan with a rim on to medium. Cook meatballs, turning occasionally, until they are browned on all sides. Then add the sauce and cook briefly, stirring to make sure all the meatballs are coated with sauce. When the sauce is warm and the meatballs are cooked through take them off the heat.
While the meatballs cook, heat the pasta water to a boil and cook the pasta to the desired doneness.
Homemade Marinara, if you have the time:
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 celery stalks, chopped
- 6 cloves garlic, minced
- I 1 tbl dried oregano or 1/4 c chopped, fresh oregano
- 2 cans diced tomatoes or 1 can diced tomatoes and 1 c. of chopped fresh tomatoes
Brown the onions in a pan on medium heat, add the carrots and Cooke for 2-3 minutes. Then add celery and allow to cook for 2-3 minutes more. Add garlic and oregano and cook briefly. Then add the tomatoes and salt and pepper. Actually, I usually salt things a little bit with each addition but if you haven’t yet, add the salt now. Stir, then turn down the sauce so that it maintains a simmer. Summer for 30 minutes or so. If the sauce get dry, add a little stock or water. At the end you can either serve it as is or, if you have a kid like mine who doesn’t like chunks in his sauce, you can use an immersion blender to blend the sauce until smooth.
Serve the meatballs over pasta.