Ingredients
3 garlic cloves, minced
1/2 c. panko breadcrumbs
1/2 c. chopped parsley, plus more for garnish
1 small red onion, chopped
1 egg
1 1/2 tsp. Italian seasoning
kosher salt
Freshly ground black pepper
1 lb. ground beef
extra-virgin olive oil
1/2 lb. spaghetti, halved
3 c. low-sodium chicken broth
3 c. marinara
2 c. water
Preparation
Step 1Preheat oven to 400 degrees F. Line rimmed sheet pan with parchment paper or use a casserole dish. In a large mixing bowl add 2 garlic cloves, breadcrumbs, parsley, onion, egg, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until combined and add ground beef; mix by hand until just incorporated. Form 1" meatballs and place in a single layer on sheet pan. Meatballs should be touching. Drizzle with olive oil and bake 20 minutes.Step 2In a large pot or Dutch oven, combine chicken broth, marinara sauce and water. Bring mixture to a boil over medium heat. Stir in spaghetti and cooked meatballs and simmer gently until the spaghetti is tender, about 10-12 minutes. Stir in Parmesan.Step 3Garnish with basil and more Parmesan, if desired.
