not so traditional spaghetti and meatballs

Ingredients

• Servings: 8
• 2 pounds ground beef
• 3 1/2 tablespoons kosher salt
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 1/2 tablespoons ground black pepper
• 1 tablespoon chili powder
• 1 1/2 teaspoons garlic powder
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped cilantro
• 4 cloves garlic, finely chopped
• 2 eggs
• 1 cup italian-seasoned bread crumbs
• 1 teaspoon vegetable oil
• 1 (32 ounce) jar pasta sauce (such as prego®)

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine beef, salt, oregano, basil, black pepper, chili powder, and garlic powder in a large bowl until well mixed. stir in onion, cilantro, and garlic until evenly distributed. make a well in the center of the beef mixture and add eggs and bread crumbs. gradually incorporate eggs and bread crumbs into meat mixture by mixing the meat into the well. shape meat into balls that are slightly smaller than a golf ball.
• heat vegetable oil in a large skillet over medium heat; pan-fry meatballs in batches until browned on all sides, about 10 minutes. transfer to a paper towel-lined plate to drain. arrange meatballs in a large baking dish and cover with pasta sauce.
• bake in preheated oven until meatballs are no longer pink in the center and pasta sauce is hot and bubbly, about 45 minutes. allow meatballs and sauce to rest for 15 minutes before serving.