Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 onion, finely diced
  • 2 cloves garlic, minced
  • 24 oz marinara sauce
  • 3 cups beef broth
  • 12 oz spaghetti noodles
  • 1/2 tsp dried oregano
  • Fresh basil leaves for garnish

Instructions:

  1. Heat the olive oil over medium-high heat. Roll the meatball ingredients into 1-inch spheres and sear them until mahogany-colored on all sides. Remove the meatballs from the pan and set them aside on a plate.
  2. In the same pan, using the rendered beef fat, sauté the diced onion until translucent. Stir in the minced garlic and dried oregano, cooking for 60 seconds.
  3. Pour in the marinara sauce and beef broth, stirring to scrape up the brown bits from the bottom. Increase heat to bring the liquid to a gentle boil, then stir in the broken spaghetti noodles. Reduce heat to medium-low, cover with a lid, and simmer for 10–12 minutes.
  4. Remove the lid and stir the pasta to ensure it isn't sticking. Return the seared meatballs to the pan, nesting them into the noodles. Simmer uncovered for another 3–5 minutes until the sauce has thickened and the pasta is al dente.