Spaghetti And Meatballs Recipe

Classic Spaghetti and Meatballs

This recipe creates delicious and tender meatballs in a flavorful tomato sauce, served over perfectly cooked spaghetti.

Ingredients:

• For the Meatballs:
  • 1 pound ground beef (85/15 lean to fat ratio)
  • ½ cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 large eggs
  • ¼ cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• For the Tomato Sauce:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • Pinch of red pepper flakes (optional)
  • Salt and pepper to taste
• For Serving:
  • 1 pound spaghetti
  • Fresh grated Parmesan cheese
  • Chopped fresh parsley (optional)

Cooking Guide:

1. Make the Meatballs: In a large bowl, combine ground beef, panko breadcrumbs, Parmesan cheese, eggs, parsley, garlic, oregano, salt, and pepper. Mix gently with your hands until just combined. Don’t overmix, or the meatballs will become tough.
2. Roll the meatball mixture into 1- to 1 ½-inch balls.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the meatballs on the prepared baking sheet.
4. Bake for 15-20 minutes, or until the meatballs are cooked through and golden brown.
5. Make the Tomato Sauce: While the meatballs are baking, heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
6. Add the crushed tomatoes, diced tomatoes, basil, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld. Season with salt and pepper to taste.
7. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, until al dente (tender but still firm to the bite).
8. Assemble and Serve: Drain the spaghetti and return it to the pot. Add the tomato sauce and cooked meatballs to the pot and toss to coat.
9. Serve immediately topped with grated Parmesan cheese and chopped fresh parsley (optional).

Tips:

• For moister meatballs, soak the panko breadcrumbs in milk for 5 minutes before adding them to the meatball mixture.
• If you don’t have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
• You can use ground pork or a combination of ground beef and pork for the meatballs.
• Leftover spaghetti and meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• Freeze leftover meatballs in the sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
• To reheat spaghetti and meatballs, gently simmer in a saucepan over low heat until heated through.
• Feel free to adjust the seasonings in the tomato sauce to your preference. You can add a pinch of red pepper flakes for a bit of heat, or a teaspoon of sugar for a touch of sweetness.
• This recipe is easily doubled to feed a crowd.