🍝 Classic Spaghetti and Meatballs
⭐ Ingredients:
For the Meatballs:
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1 lb (450 g) ground beef (or mix with ground pork/veal)
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½ cup breadcrumbs
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¼ cup grated Parmesan
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1 egg
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2 cloves garlic, minced
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2 tbsp fresh parsley, chopped (or 1 tsp dried)
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1 tsp salt
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½ tsp black pepper
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1–2 tbsp milk (if mixture feels dry)
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Olive oil, for browning
For the Sauce:
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2 tbsp olive oil
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 (28 oz / 800 g) can crushed tomatoes
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1 tsp dried oregano or Italian seasoning
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1 tsp sugar (optional, to balance acidity)
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Salt and pepper to taste
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Fresh basil (optional)
For the Pasta:
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12 oz (340 g) spaghetti
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Salt for boiling water
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Grated Parmesan, for serving
🧑🍳 Instructions:
1. Make the Meatballs:
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In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, and milk.
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Mix until just combined—don’t overwork.
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Roll into balls (about 1.5 inches wide).
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Heat olive oil in a skillet and brown meatballs on all sides (they don’t need to cook through—just get color).
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Set aside.
2. Make the Sauce:
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In the same skillet, add more olive oil if needed and sauté onion until soft.
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Add garlic and cook for 30 seconds.
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Pour in crushed tomatoes, oregano, sugar, salt, and pepper.
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Simmer for 10 minutes, then gently add meatballs to the sauce.
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Simmer covered for another 20–25 minutes until meatballs are cooked through.
3. Cook the Spaghetti:
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While sauce simmers, boil spaghetti in salted water until al dente.
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Drain and toss lightly with a bit of olive oil or a spoonful of the sauce to prevent sticking.
4. Serve:
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Plate spaghetti, spoon meatballs and sauce on top.
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Sprinkle with grated Parmesan and fresh basil if using.
🥄 Tips:
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Want extra tender meatballs? Use a panade (mix the breadcrumbs with milk before adding).
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You can bake the meatballs instead of pan-frying: 400°F (200°C) for 15–20 min.
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Sauce too thick? Add a splash of pasta cooking water.
Would you like a one-pot version, baked spaghetti and meatballs, or vegetarian meatball alternative?