One of my all time favorite meals is spaghetti and meatballs. It’s such a comforting meal for me and it’s really an easy meal to prepare. I think my hubs and I eat this dish at least every other week. It’s soooo good!

During the holidays, one of our holiday traditions is spaghetti and meatballs on Christmas Eve. My family all gathers together and we enjoy this simple, homemade meal. After we eat, we all load up in the cars and drive around looking at Christmas lights. When we get back to the house, the desserts come out and the karaoke machine gets set up. After songs, it’s time for board games until we all pass out from exhaustion. It truly is one of my favorite times of the year. And today I’ve got a treat for you! I’m sharing my version of Spaghetti and Meatballs and it’s super easy!! And quick!!

Easy Spaghetti and Meatballs

Ingredients
Olive Oil (enough to cover the bottom of your pot..I use my dutch oven for this)
Salt (to season your pasta water)
12 oz ground chuck
1 1/2 cups of fresh grated Parmesan, divided
1 bunch of fresh parsley, (need 1/2 cup, chopped)
1/4 cup of bread crumbs
1 egg
Black Pepper
1 large onion, diced
3 garlic cloves, minced
45 oz. jar of Ragu Old World Style Traditional Pasta Sauce
3 bay leaves
1 lb of spaghetti

Directions
Bring a stock pot of salted water to boil.
Put the oil in a large dutch oven or skillet over medium heat.
In a medium sized bowl, gently mix together until combined the ground chuck, 1 cup of grated Parmesan, 1/2 cup of chopped parsley (minus about 2 Tablespoons), bread crumbs, egg, sprinkle of salt and pepper.
Take about a Tablespoon of meat mixture and roll into a bowl. Set aside until all meat is rolled into balls.
Drop the meatballs in without touching each other. I go around the outside circle first and then keep going till I get to the middle.
Adjust the heat so the meatballs sizzle but don’t burn, 5-7 minutes.
While the meatballs are cooking, chop the onion and mince the garlic. Pour on top and around the meatballs.
Sprinkle in some salt and pepper.
Let cook until they become translucent. The meatballs should be browned on the bottom too.
Pour in the Ragu Old World Style Traditional Pasta Sauce and add in the bay leaves.
Adjust the heat so that the sauce bubbles gently and cover.
Cook about 10-15 minutes or until the meat is all cooked through.
Remove the lid and let the sauce thicken back up, about 5-10 minutes.
Add the pasta to the boiling water and cook according to the package directions and then drain.
Gently move the meatballs around the pot and taste the sauce. Adjust the seasoning with either salt, pepper or sugar, depending on the taste.
Once it’s to your liking, time to serve!
Add some Parmesan and Parsley to the top.

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Recipe: Easy Spaghetti and Meatballs

Ingredients

• Olive Oil (enough to cover the bottom of your pot..I use my dutch oven for this)
• Salt (to season your pasta water)
• 12 oz ground chuck
• 1 1/2 cups of fresh grated Parmesan, divided
• 1 bunch of fresh parsley, (need 1/2 cup, chopped)
• 1/4 cup of bread crumbs
• 1 egg
• Black Pepper
• 1 large onion, diced
• 3 garlic cloves, minced
• 45 oz. jar of Ragu Old World Style Traditional Pasta Sauce
• 3 bay leaves
• 1 lb of spaghetti

Instructions

1. Bring a stock pot of salted water to boil.
2. Put the oil in a large dutch oven or skillet over medium heat.
3. In a medium sized bowl, gently mix together until combined the ground chuck, 1 cup of grated Parmesan, 1/2 cup of chopped parsley (minus about 2 Tablespoons), bread crumbs, egg, sprinkle of salt and pepper.
4. Take about a Tablespoon of meat mixture and roll into a bowl. Set aside until all meat is rolled into balls.
5. Drop the meatballs in without touching each other. I go around the outside circle first and then keep going till I get to the middle.
6. Adjust the heat so the meatballs sizzle but don't burn, 5-7 minutes.
7. While the meatballs are cooking, chop the onion and mince the garlic. Pour on top and around the meatballs.
8. Sprinkle in some salt and pepper.
9. Let cook until they become translucent. The meatballs should be browned on the bottom too.
10. Pour in the Ragu Old World Style Traditional Pasta Sauce and add in the bay leaves.
11. Adjust the heat so that the sauce bubbles gently and cover.
12. Cook about 10-15 minutes or until the meat is all cooked through.
13. Remove the lid and let the sauce thicken back up, about 5-10 minutes.
14. Add the pasta to the boiling water and cook according to the package directions and then drain.
15. Gently move the meatballs around the pot and taste the sauce. Adjust the seasoning with either salt, pepper or sugar, depending on the taste.
16. Once it's to your liking, time to serve!
17. Add some Parmesan and Parsley to the top.

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Copyrighted by Pink Heels Pink Truck © 2015

So tell me, what are your holiday traditions? Do you create a new one each year or do you stick to the tried and true traditions?

**Recipe adapted from Mark Bittman’s Spaghetti and Drop Meatballs**