With rich roasted broth as the base, this simple spaghetti and meatball dish will be your new comfort food dinner.
Recipe tags: beef base, moderate difficulty, main, beef, skillet
| 1 lb | ground beef |
| ¼ cup | bread crumbs |
| 2 tbsp | Better Than Bouillon® Roasted Beef Base |
| 1 | egg |
| 3 | cloves garlic, minced and divided |
| ¼ cup | butter, divided |
| 1 | onion, diced |
| 2 | carrots, diced |
| 2 | stalks celery, diced |
| ½ lb | spaghetti |
| ¼ cup | finely chopped fresh parsley |
Mix together ground beef, bread crumbs, 1 tbsp Roasted Beef Base, egg and 2 tsp minced garlic. Roll into 1-inch meatballs; set aside.
Melt 2 tbsp butter in high-sided skillet set over medium heat; cook onion, carrots, celery and remaining garlic for 3 to 5 minutes or until slightly softened.
Stir in 4 cups water and remaining Roasted Beef Base; bring to boil. Reduce heat to medium. Drop meatballs into broth mixture; cover and simmer for 15 to 20 minutes or until meatballs are cooked through and tender.
Meanwhile, cook spaghetti according to package directions; drain well.
Add spaghetti to broth mixture, tossing to coat well. Remove from heat. Stir in remaining butter and parsley.
Serve with Parmesan or Pecorino Romano cheese if desired. Substitute fried sage leaves for parsley if desired.