Time: 10 min active, 25 min total. Makes 3-4 servings.
Our spaghetti with meatballs is a low-key, kid-friendly and inexpensive way to get a family classic on the table. Our partners at Sonoma County Meat Co. use pastured pork and beef to mix up our house recipe.
What You Get Pork & beef meatball mix Bianco DiNapoli organic canned crushed tomatoes Spaghetti Grated cheese Pinch of parsley
What You’ll Need Olive oil Salt
Makes 3 servings
Active Time: 15-20 mins Total Time: 20 mins
Step 1 Boil a pot of salted water and cook spaghetti according to the instructions on the package. Pick parsley leaves (you don’t have to be too exact), chop parsley and set aside.
Step 2 Meanwhile, scoop or roll meatballs to your desired shape and size—we usually go for large golf ball size. Heat a frying pan over medium heat with a bit of oil, and sear meatballs for about 3 minutes, flipping once and cooking 2 minutes longer. Once the meatballs are browned, add crushed tomatoes and simmer on low all together for at least 5 minutes (or longer!).
Step 3 Strain and toss the pasta with a little olive oil and chopped parsley. Scoop the cooked meatballs and crushed tomatoes over the spaghetti and top with grated cheese! Enjoy with a side salad or a loaf of crusty bread.
Note: your meatball mix may arrive frozen! Thaw overnight in the refrigerator, or for same-day use, place the sealed package in a bowl of cool water and change out the water every 15 or 20 minutes until thawed, usually in under an hour.