Spaghetti & Meatballs
A classic plate of spaghetti and meatballs featuring tender meatballs in a rich marinara sauce on a bed of al dente spaghetti, perfect for family dinners.
Ingredients
For the Meatballs
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Marinara Sauce
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can 28 ounces crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Fresh basil for garnish (optional)
For the Spaghetti
- 12 ounces spaghetti
- Salt for the pasta water
Instructions
Prepare the Meatballs
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, salt, pepper, and Italian seasoning.
- Mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Shape the mixture into meatballs about 1.5 inches in diameter. Place the formed meatballs on a plate and set aside.
Cook the Meatballs
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil.
- Once the oil is hot, add the meatballs to the skillet in a single layer. Cook for about 6-8 minutes, turning occasionally until they are browned on all sides.
- Once browned, transfer the meatballs to a plate and set aside.
Make the Marinara Sauce
- In the same skillet used for the meatballs, add the chopped onion and cook over medium heat until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the crushed tomatoes, sugar, salt, pepper, oregano, and basil. Bring to a simmer.
- Return the browned meatballs to the skillet, ensuring they are submerged in the sauce. Cover and simmer for about 15 minutes, allowing the flavors to meld.
Cook the Spaghetti
- Meanwhile, bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until al dente, typically about 8-10 minutes.
- Reserve a cup of pasta water, then drain the spaghetti.
Combine and Serve
- Add the cooked spaghetti to the skillet with the meatballs and sauce. If the sauce seems too thick, add a little reserved pasta water to loosen it.
- Toss gently to coat the spaghetti evenly with the sauce.
- Serve immediately, garnished with fresh basil and additional Parmesan cheese, if desired.
Notes
Use a meat thermometer to ensure meatballs reach an internal temperature of 160°F. Chilling the mixture helps in handling. Variate the meats for added flavor. Skip the sugar for different sauce balances.