Ingredients
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Marinara Sauce
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1 28 Ounce Can Crushed Tomatoes
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1 Larg Onion
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4 Cloves Garlic
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3 Tablespoons Pesto
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2 Teaspoons Italian Seasoning
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.5 Teaspoon Crushed Red Pepper
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Meatballs
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1 Pound Ground Beef
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2 Eggs
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.5 Cup Bread Crumbs
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1 Tablespoon Italian Seasoning
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2 Teaspoons Worcestershire sauce
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2 Teaspoons Salt
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1 Teaspoon Black Pepper
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Noodles
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1 Pound Spaghetti Noodles
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2 Tablespoons Olive Oil
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1 Tablespoon Salt
Directions
- Make the Marinara Sauce: Dice onion and mince garlic. Heat a large pot over medium-high heat. Once the pot is hot, add the onion and garlic and cook, stirring, for 3-4 minutes until the onion has begun to soften. Add pesto, Italian seasoning, and crushed red pepper and stir to combine for about a minute. Add crushed tomatoes and about 1/2 cup of water to the pot and stir to combine. Cover and simmer for 40-60 minutes stirring regularly. Just before removing from the heat, season with salt and pepper to taste.
- Make and Cook Meatballs: Preheat oven to 400°. Combine all ingredients in a large bowl and let them refrigerate for 15 minutes. Using a 1-ounce scoop or a large spoon, scoop out each meatball and form into a ball. Place each ball onto a sheet pan covered in parchment paper. Bake in the oven for 12-15 minutes until the meatballs reach an internal temperature of 165°.
- Combine Meatballs and Sauce: After removing the meatballs from the oven, let sit for 4-5 minutes to cool slightly. Allowing them to cool will allow some of the fat from the meat to drain off. Once cooled, place all of the meatballs into the pot with the marinara sauce and simmer for 10-15 minutes.
- Cook Noodles: Heat a large pot of water to over high heat and add salt and oil. Once the water has reached a boil, add spaghetti and cook according to package directions until al dente.
- Serve: Place a large portion of noodles on each plate and top with sauce and meatballs. As an optional garnish, top with freshly grated parmesan cheese and chopped basil. Buon appetito!
Meal Prep Tip:
This recipe keeps very well in the fridge for up to 5 days. Simply store the sauce and the noodles in separate containers and combine just before reheating. You can also freeze the sauce and meatballs for 6 months. When freezing, freeze into individual servings. When you are ready to eat, cook about 1/4 pound of spaghetti per serving and reheat the sauce in a small saucepan over low heat until it is heated through.
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