Baked Spaghetti & Meatballs

 Ingredients:

• 12 ounces spaghetti
• 3 cups marinara sauce, homemade or store-bought
• 2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley leaves

• FOR THE MEATBALLS

  • 8 ounces ground beef
  • 8 ounces ground pork
  • 1 large egg, beaten
  • 1/4 cup Panko
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground allspice
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Derictions:

Preheat broiler to 375 degrees F. Daintily oil a 9×9 baking dish or coat with nonstick shower.

In an enormous bowl, consolidate meat, pork, egg, Panko, Parmesan, garlic powder, onion powder, allspice and nutmeg; season with salt and pepper, to taste. Utilizing a wooden spoon or clean hands, mix until all around consolidated. Fold the blend into 1 1/4-to-1 1/2-inch meatballs, framing around 18-20 meatballs.

Heat olive oil in an enormous stockpot or Dutch stove over medium hotness. Add meatballs, in clusters, and cook until all sides are seared, around 2-3 minutes. Move to a paper towel-lined plate; put away.

In an enormous pot of bubbling salted water, cook pasta as per bundle directions; channel well and mix in marinara sauce.

Add pasta to the pre-arranged baking dish and top with meatballs; sprinkle with mozzarella. Place into stove and prepare until effervescent and warmed through, around 15-20 minutes.

Serve right away, embellished with parsley, whenever wanted

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