Description
Classic spaghetti and meatballs recipe featuring tender homemade beef meatballs simmered in a rich tomato sauce, served over perfectly cooked al dente spaghetti and topped with freshly grated Parmesan cheese and parsley.
Ingredients
Scale
Pasta
- 1 lb. spaghetti
Meatballs
- 1 lb. ground beef
- 1/3 cup bread crumbs
- 1/4 cup finely chopped parsley
- 1/4 cup freshly grated Parmesan, plus more for serving
- 1 large egg
- 2 garlic cloves, minced
- Kosher salt
- 1/2 tsp. red pepper flakes
Sauce
- 2 Tbsp. extra-virgin olive oil
- 1/2 cup onion, finely chopped
- 1 (28-oz.) can crushed tomatoes
- 1 bay leaf
- Freshly ground black pepper
- Additional salt, to taste
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta and set aside.
- Prepare the meatballs: In a large bowl, combine the ground beef with bread crumbs, finely chopped parsley, grated Parmesan, egg, minced garlic, 1 teaspoon salt, and red pepper flakes. Mix gently until just combined, then shape the mixture into 16 meatballs.
- Brown the meatballs: Heat extra-virgin olive oil in a large pot over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides, about 10 minutes. Once browned, transfer the meatballs to a plate and set aside.
- Make the sauce and simmer: In the same pot, add the finely chopped onion and cook until soft, about 5 minutes. Stir in the crushed tomatoes and bay leaf. Season the sauce with salt and freshly ground black pepper to taste. Bring the sauce to a simmer, then return the browned meatballs to the pot. Cover and simmer until the sauce thickens and the meatballs are cooked through, about 8 to 10 minutes.
- Serve: Plate the cooked spaghetti and top with a generous scoop of meatballs and sauce. Sprinkle with additional freshly grated Parmesan before serving.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- Fresh parsley adds a bright flavor; substitute with dried if necessary but use less.
- Make sure not to overmix meatball ingredients to keep them tender.
- Using freshly grated Parmesan cheese enhances the flavor of both meatballs and topping.
- Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days.
- Adding a pinch of sugar to the tomato sauce can balance acidity if desired.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 938
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 50 g
- Saturated Fat: 18 g
- Unsaturated Fat: 28 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 6 g
- Protein: 47 g
- Cholesterol: 140 mg
