1cupgrated Parmesan cheese or dairy free substitute
Instructions
Crumble the bread into a large mixing bowl and cover with the milk. Let sit for 5 minutes. Add the ground beef, Italian seasoning, salt, and pepper. Shape into small balls.
Place a 12-inch cast iron skillet over medium-high heat and heat the oil. Brown the meatballs in batches until well browned on all sides. Remove from the skillet. Wipe the skillet out and place back on the stove.
Add the marinara sauce and water to the skillet. Let heat until it starts to bubble gently, stirring. Add the spaghetti and cook, stirring gently occasionally, until the spaghetti starts to soften, about 8 minutes. Add the meatballs back to the skillet, nestling them down into the sauce. Lower heat to medium, cover the pan and cook, stirring gently once or twice. Once the spaghetti is almost done, sprinkle the cheese over the top and cook, covered, for another 2-3 minutes.