Spaghetti with Meatballs

Tonight I made a quick meal…Spaghetti with Meatballs.  It was good, but nothing fantastic.  I’m not sure if I’d make it again or not.  I love the meals that have a ton of flavor and you’re left wanting more.  The ones where you crave leftovers.  This meal was not one of those.  The meatballs had a little too much herb flavor to them, the sauce was bland (since it’s just tomato sauce) and the pasta was nothing special.  We tried Rice Pasta tonight (for something different).  I may try this recipe again with changing a few things up.  We’ll see.

SPAGHETTI WITH MEATBALLS

Serves 4

Meatballs
1 lb extra-lean ground beef
2oz seasoned bread crumbs
1 tsp dried oregano
1 tsp dried basil
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
Olive Oil

Preheat oven to 400 degrees F. Place a large non-stick skillet in the oven. Mix ground beef together with bread crumbs, oregano, basil, rosemary, thyme, sea salt, and pepper until well blended. Roll mixture into a large ball and cut in half. Roll each into two balls and cut each in half. Continue until there are 24 small meatballs. The meatballs are easy to form by rolling them in your palms until round and smooth. Spray the hot skillet lightly with olive oil. Place meatballs in skillet and return to the oven. Cook for about 12 to 15 minutes until they are firm to the touch.

Spaghetti
4 quarts water
8oz spaghetti noodles
16 meatballs
2 cups tomato sauce
2oz grated Parmigiano-Reggiano cheese

Place water in a medium to large stockpot over high heat. Once water is boiling, add spaghetti noodles. While pasta is cooking, place meatballs and tomato sauce in a medium (or larger) saucepan and heat gently over medium heat. When sauce is hot, reduce heat to low. When pasta is done, remove noodles and let drain. Place noodles in sauce with meatballs and toss well. Serve hot in a large bowl topped with grated cheese.