Everyone loves spaghetti and meatballs, but, let's face it: it's an enormous pain in the patoot to make! No longer. The recipe I'm making tonight comes together in under 10 minutes, and then bakes to perfection. Here's what you'll need:
Just 5 ingredients! The secret ingredient is pesto sauce. What goes in to meatballs to make them flavorful and delicious? Italian herbs and parmesan cheese. What is pesto made of? Italian herbs and parmesan cheese! You can use homemade, or store bought.
Begin by placing 12 ounces of pasta in a greased 9 by 13 baking dish. You can use any shape you like. If you use spaghetti noodles, break them in half.
Pour over a 24 ounce jar of spaghetti sauce and 2 cups of water. Stir gently to combine.
Next up, the meatballs. Place 1 pound of ground beef, 3/4 cup panko breadcrumbs, and 1/3 cup pesto in a bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Mix it all together and then form meatballs. I like to use a portion scoop to make them all the same size really easily.
Place the meatballs on top of the pasta.
Cover with foil and bake at 475 degrees for 30 minutes. Then, remove the foil, gently stir to combine everything, and let it cool 10 minutes. Sprinkle with extra basil and grated parmigiano reggiano cheese.
Just 5 ingredients! The secret ingredient is pesto sauce. What goes in to meatballs to make them flavorful and delicious? Italian herbs and parmesan cheese. What is pesto made of? Italian herbs and parmesan cheese! You can use homemade, or store bought.
Begin by placing 12 ounces of pasta in a greased 9 by 13 baking dish. You can use any shape you like. If you use spaghetti noodles, break them in half.
Pour over a 24 ounce jar of spaghetti sauce and 2 cups of water. Stir gently to combine.
Next up, the meatballs. Place 1 pound of ground beef, 3/4 cup panko breadcrumbs, and 1/3 cup pesto in a bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Mix it all together and then form meatballs. I like to use a portion scoop to make them all the same size really easily.
Place the meatballs on top of the pasta.
Cover with foil and bake at 475 degrees for 30 minutes. Then, remove the foil, gently stir to combine everything, and let it cool 10 minutes. Sprinkle with extra basil and grated parmigiano reggiano cheese.
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