Mid-morning yesterday I learned through an email that it was National Spaghetti Day. Now, the email was trying to get me to buy this or that pasta maker, which I did not do. What I did do was decide that spaghetti would be great for dinner. Everyone in the family likes spaghetti, one way or another. Who doesn’t like spaghetti? I topped the noodles with using a quick meatball and marinara sauce recipe.
Throughout the day I tossed different ideas about in my head trying to be fun and creative with my spaghetti plan. When I got off work and headed for the store I was still trying to decide on the perfect spaghetti dish for dinner. I decided on plain old spaghetti and meatballs in marinara. Oh, and homemade Italian bread.
No one in my house knew that it was National Spaghetti day. They hoped (when I asked if they knew what today was…) that it was National Donut Day. Hmmm.
I haven’t followed a recipe to make meatballs in years. Or to make “spaghetti sauce” or marinara, for that matter. I have made many variations of meatballs over my lifetime and this is what I have come up with that works for me, and my family. It is relatively healthy, which is important to me. I am delighted to share my quick meatball and marinara sauce recipe.
The quick meatball and marinara sauce recipe can be served over spaghetti or other pasta or on a split loaf of Italian bread with some provolone. They make a great meatball sandwich.
So, the next time you’re hungry for some spaghetti, or next year on January 4th (National Spaghetti Day) whip of some meatballs and sauce and Buon Appetito!
- 1 pound lean ground beef
- ½ cup bread crumbs
- ¼ cup grated parmesan cheese
- 1 egg
- ½ teaspoon each dried basil and oregano
- Salt and pepper to taste
Preheat oven to 350 degrees F.
Mix all ingredients together with your hands. Form golf ball sized meatballs and place about 2 inches apart on a baking sheet.
Bake at 350 degrees for about 30 minutes, turning once to ensure even cooking.
Drain meatballs on a paper towel to remove excess grease.
Place drained meatballs in pan of marinara sauce on the stove.
- 1 can diced no-salt added tomatoes
- 1 can no-salt added tomato sauce
- ½ teaspoon minced garlic
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- Pinch of sugar
Combine ingredients in a medium saucepan on the stove. Cook over medium heat until bubbly, then reduce heat to simmer. When the meatballs are cooked and drained, add them to the sauce.