Who doesn’t LOVE spaghetti and meatballs? But they are such a production, right? Browning the meatballs, warming the sauce, boiling the pasta…it takes every pot in the house. Right?
This recipe makes a FABULOUS spaghetti and meatballs, but here is the beauty part…all in one skillet. And, because everything is cooking up together, the spaghetti soaks up a lot of the gorgeous sauce and meatball flavor, so instead of one sitting on top of the other, all three components are beautifully, harmoniously, delectably, delightfully intermingled. Sounds too good to be true, right? But I am here to tell you, it can be done. And without overloading your dishwasher, on top of everything else.
The basic premise is this: you sear the meatballs (which are made with that beef/pork/veal meatloaf mixture you can get in the supermarket, adding even MORE flavor) quickly just to brown the outside. Then you cook the pasta in a mixture of your favorite marinara sauce thinned with water, and when the pasta is halfway done, you nestle those happy little meatballs into the spaghetti for the second half of the pasta cooking time. 8 minutes later there you have it: perfectly cooked pasta and meatballs, imbued with tomato sauce and ready for the plate.
So if you have been longing for spaghetti and meatballs but have been exhausted by the very thought of it, this is your lucky day, because 30 minutes from now you can be sitting down to this super dish. Pass the parmesan cheese, please!