- Prep time
- 30 minutes PT30M
- Cook time
- 15–20 minutes PT20M
- 4–6 servings
Score double points on spaghetti night by making your own meatballs using our Fresh to Market Grass-Fed Ground Beef. These exceptionally flavorful meatballs come together in a snap, and they're made with a superior beef that's naturally lean, tender and low in fat. Win-win!
- ½ onion, minced
- 4 cloves garlic, minced
- 1 teaspoon chili flakes
- ¼ cup Parmesan cheese, plus more for garnish
- ½ cup panko
- ¼ cup heavy cream
- 1 egg
- 1 tablespoon oregano, chopped
- 4 tablespoons parsley, chopped and divided
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 pound Fresh to Market Grass-Fed Ground Beef
- 4 tablespoons olive oil, divided
- 3 cups marinara sauce
- 1 pound spaghetti, dry
In a work bowl, mix together the onion, garlic, chili flakes, ¼ cup Parmesan cheese, panko, heavy cream, egg, oregano, 3 tablespoons of parsley, salt and pepper. Let stand for 10 minutes so the panko can absorb the cream, then mix in the ground beef until ingredients are evenly incorporated.
Cook a small amount of meatball mix in a sauté pan to taste for salt. Adjust seasoning if needed, then shape the ground beef mixture into 1½-ounce meatballs.
Heat a large cast iron skillet over medium heat. Add 2 tablespoons olive oil to the skillet then place meatballs in the pan, making sure they are evenly spaced. Sear until golden brown, then turn to brown the opposite side. Add the marinara and bring to a low simmer.
While meatballs are simmering, bring a pot of water to a boil and cook the pasta per package instructions. Once done, drain pasta, toss with 2 tablespoons olive oil and set aside.
Simmer meatballs to an internal temperature of 160°F (about 10 minutes), then turn off heat. Place pasta on a serving platter, top with sauce and arrange meatballs on top. Garnish with additional Parmesan cheese and chopped parsley.