Name: Spaghetti and Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 oz (340 g) spaghetti; 1 lb (450 g) ground beef (or 50/50 beef and pork or ground turkey); 1/2 cup (60 g) plain breadcrumbs (or panko; for gluten-free use gluten-free crumbs or almond meal); 1 large egg; 1/3 cup (30 g) grated Parmesan cheese, plus extra for serving (or Pecorino Romano); 2 cloves garlic, minced; 1 small onion, finely diced (or 1/2 cup finely grated); 2 tbsp olive oil (for browning); 1 tsp kosher salt (adjust to taste); 1/2 tsp freshly ground black pepper; 24 oz (680 g) tomato sauce or marinara (use crushed tomatoes plus a splash of olive oil and a pinch of sugar if you prefer); Optional: 1/4 cup chopped fresh parsley or basil; 1/2 tsp dried oregano; pinch of red pepper flakes

Description

A comforting classic dish with juicy meatballs and a rich tomato sauce served over al dente spaghetti.

Ingredients

12 oz (340 g) spaghetti
1 lb (450 g) ground beef (or 50/50 beef and pork or ground turkey)
1/2 cup (60 g) plain breadcrumbs (or panko; for gluten-free use gluten-free crumbs or almond meal)
1 large egg
1/3 cup (30 g) grated Parmesan cheese, plus extra for serving (or Pecorino Romano)
2 cloves garlic, minced
1 small onion, finely diced (or 1/2 cup finely grated)
2 tbsp olive oil (for browning)
1 tsp kosher salt (adjust to taste)
1/2 tsp freshly ground black pepper
24 oz (680 g) tomato sauce or marinara (use crushed tomatoes plus a splash of olive oil and a pinch of sugar if you prefer)
Optional: 1/4 cup chopped fresh parsley or basil; 1/2 tsp dried oregano; pinch of red pepper flakes

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Instructions

Bring a large pot of salted water to a boil for the spaghetti. Cook according to package directions until al dente. Reserve 1 cup pasta cooking water, then drain.
In a large bowl combine ground meat, breadcrumbs, egg, grated Parmesan, minced garlic, diced onion, salt, pepper, and the optional parsley/oregano. Mix gently with your hands or a fork until just combined — do not overwork.
Shape the mixture into evenly sized meatballs, about 1.25–1.5 inches (3–4 cm) across.
Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer without crowding. Brown on all sides, about 6–8 minutes total.
Pour the tomato sauce into the skillet with the browned meatballs. Bring to a gentle simmer, cover partially, and simmer for 12–20 minutes until cooked through.
Taste and adjust seasoning. If the sauce tastes acidic, add a pinch of sugar or a pat of butter.
Toss drained spaghetti with some sauce, or plate spaghetti and spoon meatballs and sauce over top.
Sprinkle with extra grated Parmesan and fresh basil or parsley. Serve immediately.

Notes

Reserve pasta water to loosen the sauce when plating. Meatballs can be made ahead and frozen for later use.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian