Jun 6, 2012

Weeknight Spaghetti and Meatballs

weeknight spaghetti and meatballs 1

Whenever I make meatballs – the first night we always have meatball subs or ‘bombers’ as we like to call them.   Partly because it’s enough work to mix the meatballs and cook them and I often don’t want to also boil water and cook pasta.   And then we rarely have leftover meatballs to use with pasta since my husband will eat a meatball bomber everyday of the week until they are gone. 

So that is why I liked the idea of this ‘weeknight’ spaghetti and meatballs – one dish and get both your pasta and your meatball! 

weeknight spaghetti and meatballs 2


  • 1 lb. meatloaf mix
  • 1/3 cup panko bread crumbs
  • 1 large egg, lightly beaten
  • 5 garlic cloves, minced
  • 1 Tbsp. olive oil
  • 1 (28 oz.) can crushed tomatoes
  • 2 cups water
  • 8 –12 oz. spaghetti, broken in half
  • 1/4 cup chopped fresh basil
  • salt and pepper


1. Combine meat, bread crumbs, egg, 3 minced garlic cloves, 1 tsp. salt and 1 tsp. pepper in bowl and knead until combined. 

2. Form into 1-inch meatballs and preheat oil in a 12-inch skillet until smoking.   Cook meatballs until browned all over; transfer to a plate and set aside.

3. Add remaining 2 minced garlic cloves to the skillet and cook until fragrant, about 30 seconds.  Add tomatoes, water and pasta and bring to a boil.  Cover, and reduce heat until medium-low, stirring often until pasta begins to soften, about 7 minutes.  

4. Return meatballs to pan and simmer, covered, until meatballs are cooked through and pasta is al dente, about 5 minutes longer.   Off heat, stir in basil and season with salt and pepper.

Source: Cook’s Country Feb/Mar 2012

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1 comment:

  1. Christine, I love this idea! I could totally see myself making something like this on a week night!