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: Dairy, Egg, Wheat, Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Amarone
  • Brown Ale

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

  • 2 Large Bowls
  • Can Opener
  • Colander
  • Large Sauce Pot
  • Large Sauté Pan with Lid
  • Tongs

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil