This is hands down my husband’s favorite meal. Every birthday, anniversary, Valentine’s day etc…this is the meal he asks for: Spaghetti and Meatballs with Caesar Salad for Two. And I make it for him… because I am nice like that.
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Keeping It Simple While Making it Look and Taste Gourmet!
To keep this meal fairly simple we make the meatballs by hand but use a store bought sauce. It’s a great compromise that doesn’t look or taste like one!
Learn from the experts! America’s most decorated Michelin Chef Thomas Keller Teaches Cooking Techniques
If there were one salad I would recommend any twosome get to know, it’s the Caesar! It adds so much to a meal. And while it looks tricky and time consuming, it’s so not. Just chop the romaine, whisk together the dressing, top with croutons and parmesan and you are ready to
stuff your face dine.
Tips for Cooking Pasta!
When cooking pasta there are only a few things to remember:
1. Follow pasta box cooking instructions, they usually are right on.
2. Salt the water for flavor.
3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion and be sure to stir frequently.
5. Little known fact, if serving immediately, do not rinse! Just tap the colander on the sink to remove extra water.
Divvying Up The Jobs:
This meal is pretty easy to make alone, but it’s fun to do together. One of you tackle the salad and pasta, the other the meatballs and sauce. Fair and equitable I’d say. Now, who is going to do the dishes….?
The Recipe: Spaghetti and Meatballs with Caesar Salad for Two!
Homemade meatballs with store bought sauce makes the perfect compromise for a simple, delicious meal that looks, tastes and feels fancy!
- 1/2 a head of romaine lettuce chopped (about 4-5 cups)
- 1 small clove garlic peeled and minced or grated on microplane
- 1/4 cup mayo I prefer a brand made with olive or avocado oil
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons freshly grated parmesan plus more to grate on top of salad
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1 generous pinch sea salt a few turns of freshly ground black pepper
- 1/3 cup croutons
- 6 ounces spaghetti cooked to package instructions, gluten free friends see link above
- 1/2 pound ground beef or ground pork your choice
- 1/2 Tablespoon flat leaf parsley leaves stripped from stems and chopped
- 1 pastured egg
- 1/4 cup Panko bread crumbs
- 1/4 cup finely grated parmesan cheese
- 1/2 teaspoon each: garlic powder onion powder, dried oregano, sea salt and black pepper
- 2 1/2 cups organic spaghetti sauce your favorite brand
- 2 tablespoons extra virgin olive oil
- 6 basil leaves chopped for garnish
- Whisk together all ingredients and set aside.
- Right before serving, toss desired amount of dressing with chopped romaine (start with half and add more as you go, you may or may not need all of it depending on taste), add croutons and top with freshly grated parmesan. Serve!
- In a bowl whisk together: egg, chopped parsley, spices, bread crumbs and parmesan
- Add meat and combine with hands until well mixed
- Use wet hands to form mixture into six 2" meatballs
- In a medium sauce pan, heat olive oil until hot but not smoking
- Cook meatballs for five minutes, turning here and there to brown all sides (4-5 minutes) add pasta sauce to pan and bring to a simmer, cooking until meatballs are cooked through (about 5-6 minutes)
- Turn off heat and cover
- Add pasta to water and cook until pasta is al dente, stir occasionally to prevent sticking
- Strain noodles, do not rinse, plate noodles and top with sauce and meat balls
- Garnish with chopped basil
- Serve with caesar salad and enjoy!
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