A childhood favorite for both of us, we cook this meal with our friends with kids and adults in mind. Make a double batch of meatballs and sauce and freeze them separately, creating your own homemade take-out, ready at a moment’s notice. You’ll want to make the sauce first or ahead of time, as it takes the longest. Serve Spaghetti and Meatballs in large shallow bowls and sprinkle with shaved parmesan.
The Cooking With Friends Kitchen
For the Sauce: Tomato Basil Marinara
For the Meatballs
2 lbs lean ground beef
2 large onions, chopped finely
½ cup bread crumbs
½ cup grated parmesan cheese (optional)
¼ cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
3 cloves garlic, finely chopped
½ cup whole milk
Salt and pepper to taste
1 pound spaghetti
Preheat oven to 350 degrees.
In a large bowl, mix beef, onions, bread crumbs, herbs, garlic, eggs, milk and salt and pepper. With your hands, gently form golf-ball sized balls and arrange on a baking sheet. Bake for about 30 minutes.
To cook pasta, bring a large pot of salted water to a rolling boil, add spaghetti and cook about 11 minutes. Drain and set aside.