Homemade Spaghetti and Meatballs
A heartwarming dish of soft spaghetti served with perfectly seasoned meatballs and robust tomato sauce, making it a classic comfort food that families love.
Ingredients
For the Meatballs
- 1 pound ground beef Use quality ground beef for the best flavor.
- 1 cup bread crumbs
- ½ cup parmesan cheese, grated For added flavor.
- 1 large egg Acts as a binder in the meatballs.
- 2 cloves garlic, minced Freshly minced for best flavor.
- 1 small onion, finely chopped Adds sweetness to the meatballs.
- salt, to taste
- pepper, to taste
For the Sauce
- 28 ounces crushed tomatoes, canned Use quality canned tomatoes.
- 1 teaspoon basil, dried or fresh Fresh basil is preferred for more flavor.
- 2 tablespoons olive oil For browning the meatballs and flavor.
For the Spaghetti
- 1 pound spaghetti Cook according to package instructions.
Instructions
Preparation
- Cook the spaghetti according to the package instructions for about 8–10 minutes until al dente. Be sure to salt the water for added flavor.
- In a large bowl, combine the ground beef, bread crumbs, parmesan cheese, egg, minced garlic, and chopped onion. Add salt and pepper to taste.
- Mix everything together until well combined. Form the mixture into meatballs, about the size of a golf ball.
Cooking
- Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides for about 5-7 minutes.
- In a separate saucepan, heat the crushed tomatoes over medium heat. Stir in the basil, along with salt and pepper to taste.
- Once the tomatoes are simmering, gently add the browned meatballs into the sauce and allow everything to simmer together for about 20 minutes.
- Drain the spaghetti and serve by placing a generous portion on a plate. Top it with the meatballs and sauce, and sprinkle with extra parmesan and fresh basil.
Notes
To store leftovers, let the dish cool completely and use airtight containers. Refrigerate for 3–4 days or freeze for 2–3 months.