Paula Deen Quick Spaghetti and Meatballs

Paula Deen quick spaghetti and meatballs are hearty Italian-American meatballs made with seasoned beef, jarred marinara and spaghetti, and they come together in 50 minutes. It's an easy weeknight dinner for Sunday supper, church suppers or a family cookout, and it's one-skillet simple.

Brown the meatballs well in the olive oil before the marinara goes in, because that golden crust holds them together in the sauce. Skip it and they turn soft and pale as they simmer.

Paula builds the meatballs with Parmesan, bread crumbs, an egg and a good spoonful of dried oregano, so they taste seasoned all the way through. Using a jar of marinara keeps the whole dinner fast, which is why it works on a busy night.

Paula Deen Quick Spaghetti and Meatballs

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

620

kcal

Tender beef meatballs with a golden seared crust simmer in marinara until cooked through, then go over a pile of twirled spaghetti. The sauce clings to every strand while the Parmesan melts into the heat.

Ingredients

• 1 pound ground beef
  

• 6 tablespoons grated Parmesan cheese
  

• 1/4 cup plain unseasoned bread crumbs
  

• 1 large egg
  

• 1 1/2 teaspoons The Lady's House Seasoning
  

• 1 tablespoon dried oregano
  

• 3 tablespoons Olive oil
  

• One 24-ounce jar marinara sauce
  

• 1 pound spaghetti
  

• of The Lady's House Seasoning* (Please note: this recipe has been corrected from the misprint in the book which called for 2 tablespoons)
  

Directions

• Mix the meatballs: Combine 1 pound ground beef, 6 tablespoons Parmesan, 1/4 cup bread crumbs, 1 egg, 1 1/2 teaspoons house seasoning and 1 tablespoon dried oregano in a bowl. Then use your hands to form 2-inch round meatballs.
• Brown the meatballs: Heat 3 tablespoons olive oil in a large skillet over medium-high heat, then add the meatballs. Turn them now and then for 5 to 10 minutes total, until they are golden brown.
• Simmer in sauce: Pour in the 24-ounce jar of marinara and reduce the heat to medium. Simmer for 15 to 20 minutes, until the meatballs are no longer pink, then cover and keep warm.
• Cook the spaghetti: Bring a large pot of salted water to a boil and cook 1 pound spaghetti according to the package directions. Drain it well so the sauce doesn't turn watery.
• Plate and serve: Divide the spaghetti among shallow bowls and top with the meatballs and sauce. Finish with a sprinkle of Parmesan.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use Italian seasoning instead of The Lady's House Seasoning?

Yes, a simple mix of salt, black pepper and garlic powder works as a stand-in. Start with the same 1 1/2 teaspoons, taste a small cooked piece, and adjust from there.

How long do leftover meatballs and sauce keep?

Store the meatballs in their sauce in an airtight container in the fridge for up to 3 days. Keep the spaghetti separate so it doesn't soak up all the sauce and go mushy.

Can I make the meatballs ahead of time?

You can roll the meatballs a day ahead and keep them covered in the fridge until you're ready to brown them. That way dinner is just the skillet and a pot of pasta.

Can I bake the meatballs instead of pan-frying them?

You can, though you'll lose some of that browned crust that Paula's method builds in the skillet. If you bake them, put them on a sheet pan at 400°F until browned, then finish them in the sauce.

Why are my meatballs falling apart in the sauce?

Most often they weren't browned long enough, or they got stirred too much while simmering. Let them form a golden crust first, and turn them gently with a spoon instead of stirring.