Tuscan-Style Panko Meatballs with Spaghetti

These meatballs are a game-changer, thanks to a simple secret: panko breadcrumbs. They keep the meatballs incredibly moist and tender, while adding a subtle texture that sets them apart. Infused with oregano, they bring a taste of Tuscany to your table.

Serve them over a bed of spaghetti, generously coated in a rich tomato sauce. This dish is perfect for a cozy weeknight dinner or a special family meal. Get ready to fall in love with meatballs all over again!

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Ingredients

1 lb ground beefView ingredient guideLike ingredientDislike ingredient

1/2 cup panko breadcrumbsView ingredient guideLike ingredientDislike ingredient

1/4 cup milkView ingredient guideLike ingredientDislike ingredient

1 large eggView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 tsp dried oreganoView ingredient guideLike ingredientDislike ingredient

1/2 tsp saltView ingredient guideLike ingredientDislike ingredient

1/4 tsp black pepperView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

1 can (28 oz) crushed tomatoesView ingredient guideLike ingredientDislike ingredient

1/2 cup waterView ingredient guideLike ingredientDislike ingredient

12 oz spaghettiView ingredient guideLike ingredientDislike ingredient

Fresh basil for garnish (optional)View ingredient guideLike ingredientDislike ingredient

Instructions

1. In a large bowl, combine ground beef, panko, milk, egg, garlic, oregano, salt and pepper. Mix gently until just combined; do not overwork.
2. Shape the mixture into 1.5-inch meatballs (about 16-18).
3. Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer and cook, turning occasionally, until browned on all sides, about 6-8 minutes. Transfer to a plate.
4. In the same skillet, add crushed tomatoes and water. Bring to a simmer, scraping up any browned bits.
5. Return meatballs to the skillet, reduce heat to medium-low and simmer uncovered for 15-20 minutes, until meatballs are cooked through and sauce thickens slightly.
6. Meanwhile, cook spaghetti according to package directions until al dente. Drain.
7. Serve meatballs and sauce over spaghetti. Garnish with fresh basil if desired.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure not to overcook, as turkey can dry out.

Can I make the meatballs ahead of time?

Absolutely! You can prepare the meatballs and refrigerate them for up to 24 hours before cooking.

What can I substitute for panko?

Regular breadcrumbs can be used, but panko gives a lighter texture. You can also use crushed crackers.