Spaghetti and Meatballs with Ricotta, Parmesan, and Marinara Sauce
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Ingredients & Equipment
What we send
- 1/4 ounceparsley
- 2 clovesgarlic
- 12 ouncesground beef
- 2 1/2 tablespoonsricotta cheese
- 1 1/2 tablespoonbreadcrumbs
- 6 ouncesspaghetti
- 112-ounce jar Nello's marinara sauce
- 2 tablespoonsgrated Parmesan cheese
What You’ll Need
- 12" large pot
- 12" large high-sided pan
- aluminum foil
- baking sheet
Preheat oven to 375ºF. Bring a large pot of water to a boil over high heat. Rinse parsley and pat dry with paper towel, then roughly chop leaves, discarding stems. Peel shallot and mince. Mince garlic. Line a baking sheet with foil and set aside.
Sauté Aromatics and Season Beef
Heat 1 teaspoon olive oil in a large high-sided pan over medium heat. When oil is shimmering, add shallot and garlic and sauté, stirring, until shallot is softened, 2-3 minutes. Transfer to a large bowl, reserving pan for marinara sauce. Add ricotta, breadcrumbs, half of parsley, 1 egg, ½ teaspoon salt and pepper as desired to bowl with aromatics. Pat beef dry with paper towel and add to bowl.
Form and Bake Meatballs
Using your hands, mix meatball mixture to thoroughly combine, then form into 10 equal balls, about 1½-inches thick. Arrange meatballs in a single layer on prepared baking sheet, spacing apart as much as possible. Bake until slightly browned and cooked through, about 18 minutes.
While meatballs bake, season boiling water generously with salt. Stir in spaghetti and cook until al dente, 7-9 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
Return pan from aromatics to medium heat, add marinara sauce, and bring to a simmer. Stir in cooked spaghetti. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is silky and clings to noodles. Transfer baked meatballs to pan with spaghetti and stir to coat with sauce.
Plate Spaghetti and Meatballs
Divide spaghetti and meatballs between plates, then sprinkle over Parmesan and remaining parsley. Cue your saucy, noodle-slurping moment.