TCC Spaghetti and Meatballs
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TCC Spaghetti and Meatballs
Rated 5.0 stars by 1 users
Category
Pasta
Cuisine
Italian
Author:
TCC Team Member
Nothing says comfort food like a hearty plate of homemade spaghetti and meatballs, and our TCC Spaghetti & Meatballs recipe takes it to the next level with rich, premium all natural TCC beef. Crafted with simple, wholesome ingredients and simmered to perfection, this dish is packed with bold flavors the whole family will love. Whether you're gathering around the table for a cozy dinner or meal prepping for the week, this ranch-inspired take on an Italian classic is sure to become a favorite.
Ingredients
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1 lb. TCC ground beef
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½ cup breadcrumbs (panko or Italian style)
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¼ cup milk
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1 egg
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1/2 cup grated Parmesan cheese
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2 cloves garlic, minced
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1 tsp onion powder
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1 tbsp Worcestershire sauce
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1 tsp salt
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½ tsp black pepper
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1 tbsp Italian seasoning
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1 (24-oz) jar of your favorite marinara or spaghetti sauce
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1 lb. spaghetti noodles
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Salt (for pasta water)
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2 tbsp butter (optional, for extra richness)
Directions
Preparing the meatballs
Preheat oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup and place a wire rack on top. Lightly grease the rack with cooking spray.
In a small bowl, mix breadcrumbs and milk. Let it sit for 5 minutes to absorb.
In a large bowl, combine ground beef, soaked breadcrumbs, egg, Parmesan, garlic, onion powder, Worcestershire sauce, salt, black pepper, and Italian seasoning. Mix gently until just combined.
Roll the mixture into 1 ½-inch meatballs (makes about 12-16 meatballs).
Arrange meatballs on the wire rack so air circulates around them for even cooking.
Bake for 15-18 minutes, or until browned and cooked through (internal temperature should reach 160°F).
Remove from the oven and set aside.
Pour the jarred marinara sauce into a pot and warm it over medium heat until heated through.
- Add the baked meatballs to the sauce and let them simmer for 10 minutes to absorb the flavors.
Preparing the spaghetti
Bring a large pot of salted water to a boil.
Cook spaghetti according to package instructions until al dente.
Drain and toss with 2 tbsp butter (optional, for extra richness).
Plate the spaghetti and spoon meatballs with sauce over the top and finish with Parmesan cheese