This recipe is a case in point that sometimes we make dinner far harder than it needs to be. Yes, in an ideal world we would be making our own meatballs, our own spaghetti sauce and heck, why not even make our own pasta?! But, reality is that more often than not, we need a tasty meal on the table, and we only have about 30 minutes to get it done. This version of spaghetti and meatballs may be having you rethinking other classic meals that aren’t in your weeknight meal rotation as this is really good and super simple!
The stand out ingredient is definitely the pork meatballs. And, here’s the best part. These Carando meatballs, available in the pork section of your local Kroger, cook in the oven in under 20 minutes. By the time they are done, your pasta, your sauce (for which we used gourmet brand HemisFares™ and it’s absolutely delicious!) and your salad will all be ready and your meal will be near complete.
Modern-Day Spaghetti & Meatballs
- 1 package Carando pork meatballs
- 1 package angel hair pasta
- 1 jar HemisFares™ pasta sauce (we used the ‘pork sausage, wild fennel and Barolo wine sauce’ flavor)
- 1/2 cup grated Parmigiano-Reggiano cheese
- Olive oil
- Salt to taste
- Italian parsley, chopped, for garnish
Heat oven to 375. While waiting for the oven to heat up, place a large pot of water on the stove to cook the angel hair pasta.
Place the Carando pork meatballs on a cookie sheet lined with foil. Once the oven is heated, cook for 10 minutes and then turn the meatballs. Cook them for an additional 5 – 10 minutes.
Meanwhile, heat the pasta sauce in a small skillet on the stovetop over medium high heat.
Once the water is boiling, cook the angel hair according to the package directions, usually 4 minutes. Once cooked, drain and add back to the pot. Toss with olive oil and salt to taste.
Place the angel hair pasta on a large serving tray. Then, top the pasta with the tomato basil pasta sauce. Sprinkle with half of the Parmigiano-Reggiano cheese. Place the cooked meatballs on top of the pasta and sauce and then sprinkle with the rest of the Parmigiano-Reggiano cheese. Garnish with chopped Italian parsley.
Serve with bread and salad, or on its own.
Enjoy this recipe and many others found in our StyleBlueprint recipe collection.