Spaghetti and Meatballs
A comforting Italian classic featuring juicy homemade meatballs simmered in rich tomato sauce and served over perfectly cooked spaghetti.
Equipment
- 1 Large pot For boiling pasta
- 1 Large skillet For cooking meatballs
- 1 Mixing bowl For meatball mix
Ingredients
For the Meatballs
- 1 lb ground beef 80/20 preferred
- 1/2 cup breadcrumbs plain or Italian
- 1/4 cup grated Parmesan
- 1 egg beaten
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil for frying
For the Sauce
- 1 tbsp olive oil
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 1 can crushed tomatoes (28 oz)
- 1 tbsp dried basil or use fresh
- 1/2 tbsp salt
- 1/4 tbsp pepper
- 1/2 tbsp sugar optional, to taste
For the Pasta
- 12 oz spaghetti cooked al dente
- Parmesan cheese for garnish
- Fresh parsley chopped (optional)
Instructions
- Make the Meatballs: In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until just combined and form into balls (~1½ inches).
- Cook the Meatballs: Heat 2 tbsp olive oil in a skillet. Brown meatballs on all sides over medium heat (about 5–7 minutes). Remove and set aside.
- Make the Sauce: In the same pan, add 1 tbsp olive oil, sauté onions until soft, then add garlic. Pour in crushed tomatoes, basil, salt, pepper, and sugar. Stir and bring to a simmer.
- Simmer Together: Add meatballs to sauce. Cover and simmer for 25–30 minutes until meatballs are cooked through.
- Boil Pasta: While the sauce simmers, cook spaghetti in salted water according to package instructions. Drain and set aside.
- Serve: Plate spaghetti, top with meatballs and sauce. Garnish with Parmesan and fresh parsley if desired.
Notes
- Use a mix of ground beef and pork for even juicier meatballs.
- Add a splash of red wine to the sauce for deeper flavor.