Spaghetti and Drop Meatballs

Spaghetti and Drop Meatballs

with Tomato Sauce

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This version of classic spaghetti and meatballs with red gravy, from Mark Bittman, may be fast, but you’ll have to watch those noodles as they cook, to be sure they don’t become one big mass.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 45 min
  • Allergens: Milk,Egg,Wheat,Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Amarone
  • Brown Ale

INGREDIENTS:

  • Crushed Tomatoes
  • Small Onion
  • Garlic Cloves
  • Parsley
  • Spaghetti
  • Lemon
  • Parmesan Shavings
  • Egg
  • Bay Leaf
  • Bread Crumbs
  • Parmesan Cheese
  • 85/15 Ground Beef
  • Sugar
  • Cherry Tomatoes
  • Arugula

EQUIPMENT YOU'LL NEED:

  • 2 Large Bowls
  • Can Opener
  • Colander
  • Large Saucepot
  • Large Saute Pan with Lid
  • Tongs

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil