Spaghetti And Meatballs Recipe

Classic Spaghetti and Meatballs

This recipe creates delicious homemade meatballs nestled in a rich 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 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• For the Sauce:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 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
  • Salt and pepper to taste
• For the Spaghetti:
  • 1 pound spaghetti

Cooking Guide:

1. Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, eggs, parsley, garlic, oregano, salt, and pepper. Mix gently with your hands until just combined. Avoid overmixing.
2. Form the mixture into 1-inch meatballs. Roll them between your palms to create a smooth surface.
3. Heat a large skillet with olive oil over medium heat. Add meatballs in a single layer and cook for 5-7 minutes per side, or until browned on all sides.
4. Drain any excess grease from the pan.
5. Make the Sauce: Add olive oil, onion, and garlic to the same skillet and cook for 3-4 minutes, or until softened.
6. Pour in the crushed tomatoes, diced tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
7. Cook the Spaghetti: While the sauce simmers, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions for al dente. Drain the pasta, reserving about ½ cup of pasta water.
8. Assemble and Serve: Add the cooked meatballs to the simmering tomato sauce. Gently toss to coat. If the sauce seems too thick, add a splash or two of reserved pasta water to thin it out.
9. In a large serving bowl, combine cooked spaghetti, meatballs, and sauce. Toss to coat and serve with additional grated Parmesan cheese and fresh parsley, if desired.

Tips:

• Breadcrumbs: Panko breadcrumbs create a lighter and fluffier texture in the meatballs compared to regular breadcrumbs. You can substitute with regular breadcrumbs if needed.
• Moist Meatballs: To ensure moist and juicy meatballs, avoid overmixing the meatball mixture.
• Browning Meatballs: Don’t crowd the pan when browning the meatballs. Cook them in batches if necessary to prevent them from steaming instead of browning.
• Sauce Consistency: If your sauce is too thick, adding reserved pasta water is a great way to thin it out without compromising the flavor.
• Leftovers: Spaghetti and meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Meatballs can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Enjoy this classic comfort food!