Pasta has become weeknight favorite in our house and the reason being it’s easy to prepare, delicious and extremely versatile. It can be rich and satisfying when combined with meat, light and luscious when tossed with vegetables, or simply mouth watering when layered and baked until golden and bubbly. This Spaghetti and Meatballs combination is so delicious that I simply can’t resist making them over and over again for dinner. And the leftovers make an excellent lunch for the next day. Why do I call it easiest spaghetti and meatballs? Because this recipe is really straightforward and easy to understand.
These meatballs are so addictive that I simply keep on snacking them while preparing the sauce. Sometimes, when I am too lazy to prepare a sauce I serve them just like that along with a bowl of green salad and trust me nobody misses the pasta and the sauce. But these meatballs are best served hot and fresh so I prefer shallow frying them at the last minute to keep them soft, juicy and tender. And of course, allow them to simmer for few minutes in the tomato sauce to swallow the flavor and aroma.
Hope you know how much I love pasta dinners? Some of my favorites are – Spaghetti Alio Olio, Chicken Stroganoff with Spaghetti, Creamy Pasta Salad and Pesto Pasta.
Making spaghetti and meatballs is actually not so tiresome as it may sound. With few planning tips under your sleeve, you can make it like a pro for the weeknight dinner. Don’t worry I am going to share some of my secret quick spaghetti magic tips with you as well.
How To Plan For Spaghetti and Meatballs?
- Always keep a bottle of pasta sauce in your fridge. Either homemade, like I do or the good quality ready made one. That makes life so much easier.
- If you are planning spaghetti and meatballs for the dinner, prepare the meatball mixture in advance and store in the fridge. I usually do it during the lunch hour or in the morning itself.
- If you are not having chicken stock, use chicken stock cubes blended with water or the boiled pasta water.
- At times, you can make the sauce and meatballs over the weekend and keep in the fridge. Last minute, just reheat and serve with freshly cooked pasta.
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