Spaghetti & Meatballs

My favorite part of making spaghetti and meatballs is the moment I need to “test” a meatball, you know, to “make sure” they’re completely cooked through (wink!). Every time I test them, I work to convince myself that I don’t even need the spaghetti; I could just eat a bowlful of meatballs covered in the sauce. But being a glutton for all things carbs, I go for the spaghetti every time. It’s okay, though, because I can always make up for it next time.

These meatballs are flavorful, moist, and a little healthier, thanks to the addition of ground turkey. Homemade marinara: check. Homemade meatballs: check. One comforting, delicious, family-style dinner: check, check.

SERVES 4 TO 6 • TOTAL TIME: 1 HOUR 20 MINUTES

INGREDIENTS:

FOR THE MEATBALLS:

¾ pound ground beef chuck

¾ pound ground turkey

1 large egg, lightly beaten

⅓ cup minced shallot

2 cloves garlic, minced

2 tablespoons minced fresh flat-leaf parsley

¾ cup Italian-Seasoned Bread Crumbs

¼ cup freshly grated Parmesan cheese, plus more for serving

1 teaspoon olive oil

1 recipe Classic Marinara

¾ pound dried spaghetti

DIRECTIONS:

• In a large bowl, combine the beef, turkey, egg, shallot, garlic, parsley, bread crumbs, and Parmesan. Use a fork to mix until all the ingredients are incorporated; do not overmix.
• Measure out rounded tablespoons of the mixture and roll them into roughly 38 meatballs.
• Heat a 12-inch skillet over medium heat. Add the olive oil. Working in batches, brown the meatballs for 3 to 4 minutes on all sides. Remove them and place them on a clean platter. Repeat with the remaining meatballs.
• Pour in the marinara and bring to a simmer. Reduce the heat to low and simmer for 20 to 25 minutes. Return the meatballs to the sauce, stir to coat, and heat them for 5 to 10 minutes, or until fully cooked. This is where I scoop out a meatball to “test,” like I mentioned earlier.
• Meanwhile, bring a large pot of water to a boil and cook the spaghetti according to the package directions.
• Serve the spaghetti in bowls topped with the meatballs, sauce, and lots of grated Parmesan!

SIMPLY SCRATCH TIP

When I make the marinara fresh for this recipe, I omit the tablespoon of oil in the marinara recipe and sauté the shallot and garlic in the fat left over from the meatballs.

MAKE IT A MEAL

Try it with Roasted Eggplant & Tomato Panzanella.