PREP TIME: 20 mins | TOTAL TIME: 1 hr | YIELDS: 4
Today, I made this winning recipe. It was exceptional that it quickly seized our hearts. The meatballs were amazing and the sauce was delicious! It comes together in no time with ingredients that are almost already on hand. This Spaghetti and Meatballs sure are a must and a keeper. Feel free to add extra shakes of garlic powder and oregano if desired but take note that the combination of the tomato sauce and herbs is the secret to these meatballs so no extras are needed.
INGREDIENTS
1 pound spaghetti
1 pound ground beef
1/3 cup bread crumbs
1/4 cup finely chopped parsley
1/4 cup freshly grated Parmesan, plus more for serving
1 Egg
2 garlic cloves, minced
Kosher salt
1/2 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
1/2 cup onion, finely chopped
1 (28-ounces) can crushed tomatoes
1 bay leaf
Freshly ground black pepper
How to make Spaghetti and Meatballs
Step 1: Cook the spaghetti in a large pot of boiling salted water following the package directions. When done, drain the spaghetti.
Step 2: Combine the beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes in a large bowl until just combined. Form the beef mixture into 16 balls.
Step 3: Heat oil in a large pot over medium heat. Once the oil is hot, add the meatballs and cook for about 10 minutes, turning occasionally until all sides are browned.
Step 4: To a plate, transfer the meatballs.
Step 5: To the same pot, add the onion and cook for about 5 minutes until soft. Add in the crushed tomatoes and bay leaf, then season with salt and pepper. Bring the mixture to a boil before adding back the meatballs to the pot. Cover and continue to simmer for another 8 to 10 minutes until the sauce has thickened.
Step 6: Enjoy the pasta with a scoop of the meatballs and sauce, then top with Parmesan.
Ingredients
- 1 pound spaghetti
- 1 pound ground beef
- 1/3 cup bread crumbs
- 1/4 cup finely chopped parsley
- 1/4 cup freshly grated Parmesan, plus more for serving
- 1 Egg
- 2 garlic cloves, minced
- Kosher salt
- 1/2 teaspoon red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1/2 cup onion, finely chopped
- 1 (28-ounces) can crushed tomatoes
- 1 bay leaf
- Freshly ground black pepper
Instructions
Step 1: Cook the spaghetti in a large pot of boiling salted water following the package directions. When done, drain the spaghetti.
Step 2: Combine the beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes in a large bowl until just combined. Form the beef mixture into 16 balls.
Step 3: Heat oil in a large pot over medium heat. Once the oil is hot, add the meatballs and cook for about 10 minutes, turning occasionally until all sides are browned.
Step 4: To a plate, transfer the meatballs.
Step 5: To the same pot, add the onion and cook for about 5 minutes until soft. Add in the crushed tomatoes and bay leaf, then season with salt and pepper. Bring the mixture to a boil before adding back the meatballs to the pot. Cover and continue to simmer for another 8 to 10 minutes until the sauce has thickened.
Step 6: Enjoy the pasta with a scoop of the meatballs and sauce, then top with Parmesan.
