Sunday Meal Prep: Skillet Meatballs and Marinara

Ingredients

• 1 lb ground beef
• 1/2 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp olive oil
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• 1 lb spaghetti
• 1/4 cup grated Parmesan cheese, for serving
• Fresh basil, for serving (optional)

Instructions

1. In a large bowl, combine ground beef, bread crumbs, 1/4 cup Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
2. Roll the meat mixture into 1-inch meatballs. You should have about 24-30 meatballs.
3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer (cook in batches if necessary) and brown them on all sides, about 5-7 minutes total.
4. Remove the meatballs from the skillet and set aside.
5. Pour the crushed tomatoes and tomato sauce into the skillet. Add dried basil and red pepper flakes (if using). Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
6. Return the browned meatballs to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through.
7. While the meatballs are simmering, cook the spaghetti according to package directions. Drain well.
8. Serve the meatballs and marinara over the cooked spaghetti. Top with 1/4 cup Parmesan cheese and fresh basil, if desired.