Cook Skillet Spaghetti and Meatballs with The Pioneer Woman | Food Network

Because there’s nothing more comforting than spaghetti and meatballs! #StayHome #WithMe #WeCook

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Skillet Spaghetti and Meatballs
Level: Easy
Total: 1 hr 15 min
Active: 45 min
Yield: 2 servings


8 ounces spaghetti
1 pound ground chuck
1/3 cup seasoned breadcrumbs
1/3 cup grated Parmesan, plus more for serving
2 tablespoons heavy cream
1 large egg, beaten
6 garlic cloves, minced
2 tablespoons fresh oregano, minced
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 cup olive oil
1/2 medium onion, diced small
One 28-ounce can crushed tomatoes
1 teaspoon crushed red pepper flakes
6 ounces grated “supermarket” or low-moisture mozzarella
8 to 10 fresh basil leaves, torn


Preheat the oven to 425 degrees F.

Cook the spaghetti according to its package instructions, removing from the pasta water 1 minute prior to “al dente”. Set aside.

Meanwhile, combine the beef, breadcrumbs, Parmesan, cream, egg, half the garlic and 1 tablespoon oregano in a large bowl. Sprinkle with salt and pepper. Using your hands or a wooden spatula, mix together until well combined. Portion into 10 meatballs. Set aside.

Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs, turning as needed, until browned on all sides, 5 to 6 minutes. Move the meatballs to the edge of the skillet.

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Reduce the heat to medium and add the onion to the center of the skillet, along with the remaining garlic and oregano. Cook to release the flavor, a minute or two. Add the tomatoes and crushed red pepper, along with 1/2 cup hot water. Season with a pinch of salt and pepper, then carefully stir the meatballs into the sauce. Simmer, allowing the sauce to reduce slightly and the meatballs to finish cooking, about 15 minutes. Taste and adjust seasoning as needed.

Add the pasta to the skillet and toss with the sauce, making sure to thoroughly coat the noodles in the sauce. Arrange the meatballs on top of the pasta and sprinkle the mozzarella on top, being careful not to completely cover the meatballs and sauce (so it looks pretty after baking) and transfer to the oven. Bake until bubbly and the cheese is completely melted, about 12 minutes.

Remove the skillet from the oven and top with Parmesan and the fresh basil. Serve straight from the skillet.

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"It's baked in the oven"?? When, next episode? And why can't we see the inside of the meatballs, how they turned out? Please get someone else to run this show!

Grace Fields McIntyre

Love your show but the background music is overpowering your comments. You're beautiful.

Monique Valencia

I just love this woman she has a calming in her voice when she cooks.

Kathryn Overstreet

Where's the baking part? Hello?!
Italians are raging that she called this classic- probably good but far from classic
Italians are raging that she called this classic- probably good but far from classic

Nice dish,"lads meat balls". They're generously big and saucy! Loved the recipe..

I've been watching you way back in HS and now I'm 26 years old, law school graduate. I feel like I've reunited with my kind Auntie after 11 years💗💗 I hope this comment find you.

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Message me if you and Ladd want a threesome someday! I like horses too..

Passive Agressive

Why is the music soo loud that it overwhelms the narrative. Please stop it! Lol

Willette Barnes

I dont understand why she didnt pour off the excess oil from the meat, I'm sorry but that's nasty..

ann Magallanes

Watching from philippines🤩
i sub u mam coz i love also cooking.😀
Were same content🤩😋
Goodluck mam godbless

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I love how you spice up your love life. Reminds me of me and my hubby!!!


This is annoying, whoever is editing these videos needs to QUIT CUTTING THEM OFF SO EARLY!

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