Spaghetti and Meatballs
A classic comfort food dish that brings warmth and nostalgia, featuring flavorful meatballs in a rich tomato sauce served over spaghetti.
Ingredients
For the Meatballs
- 1 pound ground beef (or a mix of beef and pork for extra flavor) Swap for turkey for a leaner, healthy option.
- 1 cup fresh breadcrumbs (or panko for a lighter texture)
- 1/3 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- Salt and freshly ground black pepper To taste.
- 2 tablespoons olive oil For frying.
For the Sauce
- 1 small onion, finely chopped
- 2 cans crushed tomatoes (28 ounces each) or a high-quality passata
- 1 teaspoon dried oregano
- Pinch of red pepper flakes (optional)
For the Pasta
- 12 ounces spaghetti (or your favorite long pasta)
- Fresh basil leaves and extra grated Parmesan for serving.
Instructions
Preparation
- In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, and a generous pinch of salt and pepper. Mix gently to avoid overworking the mixture.
- Shape the mixture into walnut-sized meatballs.
Cooking the Meatballs
- Heat olive oil in a skillet over medium-high heat. Brown the meatballs in batches until they are caramelized. Transfer to a plate.
Making the Sauce
- In the same skillet, add the chopped onion and a pinch of salt; cook until translucent.
- Add crushed tomatoes, oregano, and red pepper flakes. Bring to a gentle simmer and adjust seasoning to taste.
Finishing the Dish
- Nestle the browned meatballs into the simmering sauce, cover, and cook gently for 20-25 minutes until cooked through.
- While the meatballs are cooking, boil salted water and cook spaghetti to one minute shy of al dente. Drain and reserve a cup of pasta water.
- Add the drained spaghetti to the sauce and meatballs, using reserved pasta water to loosen the sauce if needed. Finish with torn basil and extra Parmesan.
Notes
Meatballs can be made ahead and frozen. Sauce develops deeper flavor if made a day ahead. Serve with a salad and crusty garlic bread.