Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything Fast. If you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!
The most time-consuming part of making meatballs is rolling them. The solution? Don’t. Just use two spoons to drop little mounds of the mixture into the hot skillet. (Skipping the rolling also prevents you from overworking the meatballs until they get tough.) Leave them alone to brown beautifully on the bottom while you start building the tomato sauce around them.
2 tablespoons olive oil
12 ounces ground beef
6 ounces Parmesan cheese (1 1/2 cups grated)
1 bunch fresh parsley
1/4 cup bread crumbs
1 large onion
3 garlic cloves
Two 28-ounce cans diced tomatoes
3 bay leaves
1 pound spaghetti