Spaghetti and Meatballs

Ingredients

• 300g ground beef (or 50/50 beef and pork mix)
• 1 egg
• ¼ cup panko
• a handful of parmesan, grana padano, or pecorino, grated — plus more to serve
• 2 cloves garlic, minced
• Small handful fresh parsley, chopped
• Salt and pepper
• 200g spaghetti
• 1 jar tomato sauce (~500ml)
• Olive oil

Method

1. Mix ground beef, egg, panko, parmesan, garlic, parsley, salt, and pepper together. Roll into golf ball–sized meatballs.
2. Heat olive oil in a wide pan over medium-high. Brown meatballs on all sides, ~6–8 minutes. They don’t need to be cooked through yet.
3. Pour in the jar sauce. Reduce heat to medium-low and simmer, partially covered, until meatballs are cooked through and sauce has thickened, ~15–20 minutes.
4. Meanwhile, cook spaghetti in well-salted water until al dente. Reserve a splash of pasta water.
5. Toss pasta with the sauce, loosening with pasta water if needed.
6. Serve topped with extra cheese.