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–+ servings

Classic Meatball Spaghetti

Discover the comforting classic of Meatball Spaghetti, a hearty dish with tender meatballs and rich tomato sauce, perfect for family dinners and cozy nights in.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • q.s. Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes (28 ounces)
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • q.s. Fresh basil leaves, chopped
  • 1 pound spaghetti

Equipment

  • Large mixing bowl
  • Mixing spoon
  • Large skillet
  • Tongs
  • Large pot for boiling pasta
  • Colander
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix until well combined and shape into small balls.
  2. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove and set aside.
  3. In the same skillet, sauté the chopped onion and minced garlic until soft. Stir in crushed tomatoes, tomato paste, and sugar. Simmer for 15-20 minutes until thickened, seasoning with salt and pepper.
  4. Meanwhile, bring a pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Drain, reserving some pasta water.
  5. Add cooked spaghetti to the sauce, tossing to coat, and add reserved pasta water if needed. Gently fold in the meatballs and serve hot, garnished with fresh basil and Parmesan.

Nutrition

Calories: 480kcalCarbohydrates: 49gProtein: 24gFat: 20gSaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 12mgCalcium: 8mgIron: 15mg

Notes

For juicier meatballs, add a few tablespoons of milk to the mixture. Browning the meatballs before adding to the sauce enhances flavor. Feel free to substitute ground beef with turkey or a mix of beef and pork. You can use crushed crackers instead of breadcrumbs and Pecorino Romano instead of Parmesan. Leftover meatball spaghetti can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
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