Classic Meatballs with Spaghetti Sauce have lean ground sirloin, Italian seasonings, onions, garlic and two classic cheeses, making them off the chart delicious! They’re lightly floured and browned, then simmered in spaghetti sauce until they’re nice and fall-apart-tender.
I love it when John makes dinner and he’s been in the kitchen again! One of his favorite cuisines is definitely Italian. We’ve shared his delicious Classic Meat and Cheese Lasagna and Cheese Ravioli Lasagna (for you vegetarians), just to name a couple.
Today we’re excited to share his new Classic Meatballs with Spaghetti Sauce! He has made these meatballs a few times recently to make sure they are just perfect for you. These beefy meatballs are lightly seasoned, tender and great over noodles for a savory dinner, or on a hoagie roll for a tasty meatball sandwich.
I promised I would share this meatball recipe with you from our recent post 2 Ingredient Yogurt Fruit Dip. We had our friends over for lunch and served a delicious spinach salad with red wine vinegar poppy seed dressing, along with these yummy meatballs on soft hoagie rolls. And, to finish we had beautiful fresh fruits with our awesome yogurt dip for dessert.
Made of simple ingredients, but the results are truly amazing!
So here we go…Finely chop the onion and mince the garlic. Get the seasonings together, and beat the egg with the milk.
In a medium bowl add all the meatball ingredients and gently mix together until blended, but don’t over mix.
Heat a skillet with the olive oil over medium high heat, being careful not to burn the oil.
Using a small scooper, shape the mixture into balls, dust each one with flour and place them in the skillet with hot oil. Turn the meatballs as they brown on each side.
Add the spaghetti sauce and water. Gently tilt the skillet to cover the meatballs and bring it to a simmer. Reduce the heat, cover and simmer 30 minutes.
Cook and drain the noodles in a separate pot. Top the noodles with some sauce and a few meatballs, then sprinkle with mozzarella cheese and parsley, if desired.
- 1 pound lean ground beef, 90/10
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasonings
- 1 large egg
- 2 tablespoons milk
- 1/2 cup plain breadcrumbs, (or 1 slice of bread)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan
- 1/3 cup unbleached or all-purpose flour, or enough to coat the meatballs
- 2 tablespoons olive oil, or enough to coat the bottom of the pan
- 24 ounces spaghetti sauce (1 jar)
- 1/2 cup water, to rinse out the spaghetti sauce jar
- 12 ounces spaghetti noodles (1 package)
- 3 tablespoons grated mozzarella or Parmesan cheese
- 1 teaspoon fresh or dried parsley
- Finely chop the onion and mince the garlic. Then beat the egg with the milk and set aside.
- In a medium bowl add all the meatball ingredients and gently mix together until blended, but don't over mix.
- Heat a skillet with the olive oil over medium-high heat, being careful not to burn the oil.
- Using a small scooper, shape the mixture into balls, dust each one with flour and place them in the skillet with the hot oil. Turn the meatballs as they brown on each side.
- Add the spaghetti sauce and water. Gently tilt the skillet to cover the meatballs and bring to a simmer. Reduce the heat, cover and simmer 30 minutes.
- Cook and drain the noodles in a separate pot. Top the noodles with some sauce and a few meatballs, sprinkle with mozzarella cheese and parsley if desired.
If using Italian bread crumbs omit the Italian seasonings.
Makes approximately 30 (1 oz) meatballs.