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Recipes
Weeknight Spaghetti and Beef Meatballs

Pan Searing

Weeknight Spaghetti and Beef Meatballs

10 min prep

25 min cooking

Serves 4

Difficulty 1/5

Simplified for weeknight cooking, with fewer steps and ingredients, these meatballs are flavoured with jarred basil pesto and Parmesan cheese and are poached in the simmering sauce for the most tender, juicy meatballs and flavourful sauce. Use store-bought marinara and pesto sauces for simple pantry cooking.

Ingredients

4 cups (1 L) prepared marinara sauce ½ cup (125 mL) EACH seasoned dry bread crumbs and grated Parmesan cheese (approx) ½ cup (125 mL) prepared basil pesto ½ tsp (2 mL) EACH salt and fresh ground pepper 2 eggs, beaten 1 lb (500 g) Extra Lean Ground Beef 12 oz (375 g) dry spaghetti Chopped fresh parsley, optional

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Directions

1. Bring marinara sauce to a boil in a large saucepan over medium-high heat. Reduce heat to low, cover and keep at a simmer. 2. Meanwhile, combine bread crumbs, ½ cup (125 mL) Parmesan, pesto, salt, pepper and eggs in a large bowl. Gently mix in ground beef with a fork (careful not to over-mix). 3. Using a 1-oz (30 mL) scoop or two spoons, gently shape meat into about 24 meatballs and place on a baking sheet. 4. Carefully drop meatballs all at once into simmering sauce. Reduce heat to medium, cover and boil gently for 15 to 20 minutes or until a digital instant-read thermometer into several meatballs reads 160°F (71°C). Using a slotted spoon, transfer meatballs to a large bowl and cover and keep warm. 5. Meanwhile, cook spaghetti according to package directions; drain, reserving 1 cup (250 mL) cooking liquid. Return spaghetti to pot. Spoon three-quarters of the sauce over spaghetti and toss to coat. Add reserved cooking liquid, a splash at a time and tossing, until desired consistency is achieved. 6. Transfer pasta to a warmed large platter. Spoon remaining sauce and meatballs over top. Serve with additional Parmesan and garnish with parsley, if desired.

Tip

Tossing the pasta with some cooking liquid ensures the sauce clings to the pasta nicely. Instead of serving with spaghetti, make hot sub sandwiches: spoon the meatballs and sauce over toasted sub-style buns, top with shredded mozzarella and broil just until the cheese melts.

How to Cook It

Pan Searing
Simmering

Cuts Used in This Recipe

Ground Beef

Extra Lean Ground Beef (10% Max. fat)

Beef Trimmings

Beef Trimmings 90% Lean

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.