Description
A comforting and classic dish featuring tender meatballs in a rich tomato sauce served over spaghetti.
Ingredients
- 12–16 oz (340–450 g) spaghetti
- 1 lb (450 g) ground beef (or 50/50 beef and pork)
- 1/2 cup (about 60 g) breadcrumbs (plain or panko)
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 2–3 garlic cloves, minced
- 1 small onion, finely chopped
- 28 oz (800 g) canned crushed tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- 6–8 fresh basil leaves, torn
- Salt and freshly ground black pepper, to taste
- Optional: 2 tbsp milk
- Optional: pinch of red pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- Combine ground meat, breadcrumbs, Parmesan, egg, half the minced garlic, and a pinch of salt and pepper in a medium bowl. Mix gently.
- Shape the mixture into 1½-inch meatballs and chill for 10 minutes.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Brown the meatballs in batches, about 6–8 minutes total per batch, then transfer to a plate.
- Add remaining olive oil to the skillet and sauté chopped onion until translucent, about 4–5 minutes. Add the remaining garlic and cook for 30 seconds.
- Pour in crushed tomatoes, oregano, torn basil, salt, pepper, and a pinch of red pepper flakes. Bring to a gentle simmer.
- Return meatballs to the sauce and simmer for 15–25 minutes until cooked through.
- Toss spaghetti with sauce and some meatballs, or plate spaghetti and top with meatballs and extra sauce. Finish with grated Parmesan and basil.
Notes
For a leaner meatball, use ground turkey or chicken. Omit Parmesan for dairy-free.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian