BAKED SPAGHETTI AND MEATBALLS
Ingredients
- 12 ounces spaghetti
- 3 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley leaves
For the meatballs
- 8 ounces ground beef
- 8 ounces ground pork
- 4 1 large egg, beaten
- 1/4 bread crumbs
- freshly grated Parmesan cheese
- 1/4 cup garlic powder
- onion powder
- 1/4 teaspoon allspice
- pinch of nutmeg
- kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon olive oil
BAKED SPAGHETTI AND MEATBALLS
Instructions
Preheat oven to 375 °F. Lightly oil or coat a 9×9 baking dish with nonstick spray.
Combine beef, pork, eggs, breadcrumbs, Parmesan, garlic powder, onion powder, allspice, and nutmeg in a large bowl. Season with salt and pepper. Stir with a wooden spoon or clean hands until well mixed. Roll the mixture into 1 1/4- to 1 1/2-inch meatballs, making about 18 to 20 meatballs.
Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the meatballs in batches and cook until browned on all sides, about 2 to 3 minutes. Transfer to a plate lined with paper towels. Set aside.
In a large pot of boiling salted water, cook the pasta according to package directions. Drain well and mix with marinara sauce.
Place the pasta in the prepared baking dish and place the meatballs on top. Sprinkle with mozzarella cheese. Place in the oven and bake until bubbly and heated through, about 15-20 minutes.
Serve immediately, garnished with parsley if desired.