Meatballs are classic comfort food and should therefore be kept simple. This meatball recipe is the perfect staple for any kitchen – it’s easy to prep and these meatballs come out tender, juicy and full of flavor every time! They’re big enough to require a fork, but modest enough to justify several on the plate. Simmered in our homemade marinara sauce, they’re perfect for topping spaghetti noodles, or just enjoying as an appetizer. Nothing fancy. Totally old-school.
- 1/2 cup Panko Breadcrumbs
- 1/2 cup Whole Milk
- 1 large Egg
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup Parmesan Cheese, finely grated
- 1/4 cup Parsley, finely chopped
- 1 large Shallot, minced
- 2 Garlic Cloves, minced
- 1 lb Ground Beef
- 1 jar Pasta Jay’s Classic Marinara Sauce
- 1 lb Spaghetti
- Preheat oven to 400°F. In a small bowl combine the panko breadcrumbs and the milk together. Allow the breadcrumbs to soak until they become soggy (about 5 minutes).
- Meanwhile, beat the egg, salt and pepper together in a large bowl. Add the parmesan cheese, minced shallot and finely chopped parsley and mix well.
- Fold the ground beef and soaked bread crumbs into the egg-cheese mix. Mix together until just incorporated. Be sure to not over-work the meat.
- Roll the mixture into 1 1/2 inch meatballs and place on a parchment lined baking sheet (should have around 20-22 meatballs). Bake for 25 minutes.
- While the meatballs are in the oven, heat the Classic Marinara sauce in a large pot, or sauce pan. Once the meatballs are done, transfer them into the sauce. Using a spoon, coat the meatballs with the sauce. While these simmer, cook the spaghetti according to the package instructions. Serve hot with grated parmesan and fresh basil on top.