•I don’t want to call these homemade spaghettio’s, but that’s kinda what they are. Something different and fun, and I get to spell out Smitten Foodie…..your turn =)for the meatballs 1 lbs ground sirloin or hamburger 1 garlic clove-minced 1 tbls chopped parsley 1/2 tsp kosher salt 1/2 tsp black pepper 2-3 tbls breadcrumbs- start with 2 tbls and add more if needed (depends on if using sirloin or hamburger) 1 egg 2 tbls finely grated carrot (optional)-I just try and sneak veggies in when I can 1 tbls olive oil for the sauce 1 jar of your favorite marinara sauce 1/2 onion-minced 2 tbls olive oil pinch of kosher salt pinch of black pepper pinch of red pepper flakes 1 cup sliced mushrooms 2/3 cup alphabet pasta parsley-roughly chopped for garnish shredded cheddar or parmesan cheese if desired serves 4 prep and cooking time 1 hour (meatballs can be prepped well in advance)
In a large bowl, mix together the sirloin, garlic, salt, pepper, parsley, egg, carrot, breadcrumbs (start with 2 tbls-see note above) and 1 tbls olive oil.
Roll mixture into mini meatballs (makes approx 25-30) and set on plate in the fridge for at least a half hour.
Heat a large skillet to med-high heat, and add 1 tbls olive oil. In batches, cook the meatballs making sure to brown on all sides-they will continue cooking in the sauce later. Remove from pan and set aside on a clean plate.
Add a splash of oil to the pan if needed and saute the onion, salt, pepper and red pepper flakes for a couple min. Add the mushrooms and cook a couple min more-adding oil if needed.
Pour in the marinara sauce, making sure to scrape up any of the brown flavor bits on the bottom of the pan. Bring to a bubble (not boil) and nestle the meatballs into the sauce. Cover and reduce heat to simmer, cook for 15 min.
Add the dry pasta, stir and cook until pasta is done-should take only 3-5 min, test for doneness. Sprinkle with parsley and cheese if desired♥Enjoy