Spaghetti and Meatballs
Ingredients
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1½ cups diced onion
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1 teaspoon crushed garlic
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1 tablespoon extra-virgin olive oil
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½ teaspoon salt
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¾ pound spaghetti
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1 jar marinara sauce
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2 cups water
Tools
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wooden spoon
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measuring cups
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measuring spoons
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large bowl
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spatula
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June Pan
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liquid measuring cup
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foil
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June Oven
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rectangular baking dish
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.
June Oven
Season the vegetables
Combine the onion, garlic, oil and salt on the June Pan. Toss to coat and spread in an even layer.
1½ cups diced onion
1 teaspoon crushed garlic
1 tablespoon extra-virgin olive oil
½ teaspoon salt
June Pan
measuring cups
measuring spoons
spatula
Roast the vegetables
Place the vegetables on the middle shelf of the June Oven. Roast the vegetables 12 minutes, until they are softened but not browned. June will notify you when the vegetables are ready.
Start the sauce and noodles
Spray a rectangular baking dish with nonstick cooking spray. Break the spaghetti in half and spread in the dish. Pour the marinara, water and salt, if needed, over the noodles. Toss to combine.
nonstick cooking spray
¾ pound spaghetti
1 jar marinara sauce
1 teaspoon salt
2 cups water
rectangular baking dish
liquid measuring cup
Make the meatball mixture
In a large bowl, combine the ground beef, panko, pesto, Italian seasoning, Worcestershire, red pepper flakes if using, salt and pepper. Mix gently until evenly combined.
¾ pound ground beef
¾ cup panko bread crumbs
⅓ cup June's Pesto
1 teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
½ teaspoon red pepper flakes
¾ teaspoon salt
¼ teaspoon black pepper
large bowl
Finish the sauce
When June notifies you that the vegetables are ready, remove them from the June Oven. Gently stir them into the pasta.
Adjust the June Oven
With the shelf still in the middle position, preheat the June Oven to 450°F on the Bake cook mode using the button below.
Form the meatballs and cover the dish
Using your hands, pinch off a heaping tablespoon of the meatball mixture. Roll the mixture into a 1½” meatball. Place the meatball on top of the pasta. Repeat until you have used all the meatball mixture. You should have about 12 meatballs. If the meatball mixture is sticky, moisten your hands lightly with water. Cover the baking dish tightly with foil.
foil
Bake the spaghetti and meatballs
Transfer the food to the middle shelf of the June Oven to bake, covered, 40 minutes. June will notify you when it is time to remove the foil and stir the pasta.
Remove the foil
Take the food out of the June Oven and close the door to keep the oven hot. Carefully remove the foil from the dish. Stir the spaghetti and meatballs gently.
wooden spoon
Finish the cook
Return the uncovered dish to the middle shelf of the June Oven. Bake, uncovered, 5 minutes, until the pasta and meatballs are cooked through. Follow onscreen instructions to continue cooking if the noodles are not cooked to your preference. June will notify you when the food is ready.
Stir, garnish and serve
Remove the food from the June Oven. Gently toss the spaghetti and meatballs until they are coated in sauce. If the pasta seems dry, add hot water by the tablespoon until the sauce coats the noodles and reaches your desired consistency. Season with salt and pepper to taste. Sprinkle the pasta with Parmesan and chopped parsley before serving.
½ cup grated Parmesan
½ cup chopped parsley
