- 1/2 cup panko breadcrumbs
- 1/2 cup whole milk
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup finely grated parmesan cheese, plus more for garnish
- 1/4 cup finely chopped parsley leaves
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 jar of Pasta Jay’s Classic Marinara Sauce
- 1 pound spaghetti
Step 1: Preheat oven to 400 degrees F. In a small bowl combine the panko breadcrumbs and the milk together. Allow the breadcrumbs to soak until they become soggy (about 5 minutes).
Step 2: Meanwhile, beat the egg, salt and pepper together in a large bowl. Add the parmesan cheese, minced shallot, and finely chopped parsley and mix well.
Step 3: Fold the ground beef and soaked breadcrumbs into the egg-parmesan mixture. Mix until just incorporated (be sure not to over work the meat).
Step 4: Roll the mixture into 1 1/2 inch meatballs and place on a parchment lined baking sheet (you will have about 20-22 meatballs). Bake in your preheated oven for 25 minutes.
Step 5: While the meatballs are in the oven, heat Pasta Jay’s Classic Marinara Sauce in a large pot, or sauce pan. Once the meatballs are done, transfer them (one by one) into the tomato sauce pan. Using a soup spoon, coat all of the meatballs with the sauce. Meanwhile cook the spaghetti according to the package instructions. To serve, portion out the spaghetti into bowls and top with the meatballs and sauce. Garnish with extra cheese, if desired.