Easy Spaghetti and Meatballs
When I hear spaghetti and meatballs, I envision a lengthy (but rewarding) process of tending to both the meat and simmering sauce on the stovetop. But when a craving for this beloved Italian American classic hits on a weekday, I want it NOW, please and thank you. And thus, the creation of this weeknight-friendly version, entirely doable in just an hour.
On its surface, spaghetti and meatballs seems like a pretty straightforward dish—and it largely is. You have three parts to contend with: the meatballs, the sauce, and the pasta. The real star, for me, is the meatball component, which requires some love and attention in order to avoid the dreaded dried-out-puck fate.
My ideal meatball is one that is fork—no, spoon!—tender. Many traditional meatball recipes include a trio of beef, pork, and veal to achieve this optimal texture; my aim was to pare this down to the more widely available (and affordable) beef and pork. A panade, a mixture of starch and liquid, is often added to meatballs for moisture; breadcrumbs (homemade or store-bought) or even Japanese panko can be used, but I opted for good old-fashioned Italian-style seasoned breadcrumbs, which produce a consistent texture and, of course, contribute built-in flavor. Additionally, I borrowed from the Korean playbook and include some grated onion and a touch of soy sauce for added umami. Whatever you do, use a light hand and DO NOT OVERMIX the mixture if you want tender meatballs. As for cooking the meatballs, I skipped the time-consuming oven and relied on the broiler to develop a bit of a crust, before finishing off the meatballs in the sauce.
The tomato sauce is a supporting cast member here. I kept it simple with a marinara made from tomato passata, which always tastes brighter and fresher to me than tinned, though you certainly can use your preferred canned tomato purée, crushed tomato product, or even your favorite prepared bottled marinara (I always keep a jar of Rao’s nearby for just this reason). Feel free to add aromatics like basil, oregano, or thyme if you desire. I opted to keep the marinara canvas minimal here.
Lastly, don’t forget to reserve some pasta cooking water (always!) to loosen the sauce. Unlike the emoji plate of spaghetti, it’s always nice to coat the noodles in a bit of the sauce before plating up; there’s plenty of sauce here to allow you to do this.
