Meatballs and Noodles is a timeless dish that marries the comforting flavors of savory meatballs with the warm embrace of noodles, creating a meal that feels like a hug on a plate.
Ingredients
Scale:
1 pound ground beef (or a mix of beef and pork for extra flavor)
1 teaspoon dried Italian herb blend (such as oregano, basil, and thyme)
2 cups marinara sauce (store-bought or homemade)
1 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes (optional, for a kick)
8 ounces spaghetti or egg noodles
Salt, for boiling water
Instructions
Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, pepper, and Italian herbs. Use your hands to mix until just combined, being careful not to overmix.
Shape the mixture into golf ball-sized meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper for easy cleanup.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are browned and cooked through, reaching an internal temperature of 160°F (71°C).
While the meatballs are baking, bring a large pot of salted water to a boil. Add the spaghetti or egg noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the marinara sauce and crushed red pepper flakes (if using). Simmer for 5-10 minutes until warmed through.
Once the meatballs are baked, add them to the saucepan with the marinara sauce. Stir gently to coat the meatballs evenly and allow them to simmer together for an additional 5 minutes.
Place a serving of noodles on plates or in bowls, and top with the meatballs and generous spoonfuls of sauce. Garnish with extra Parmesan and parsley if desired.
