30 Minute Spaghetti and Meatballs

Ingredients 

Coarse salt and ground pepper 
1/4 cup finely grated Parmesan, plus more for serving 
1/4 cup chopped fresh parsley 
2 garlic cloves, minced 
1 large egg 
1 pound ground beef chuck 
1/4 cup plain dried breadcrumbs 
1 tablespoon olive oil 
1 can (28 ounces) crushed tomatoes in puree 
3/4 pound spaghetti 


Directions 

1. Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls. 

2. In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.

3. Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan. 

HERE is the original link to the recipe:)