Spaghetti & Meatballs Recipe
Servings: 4
Calories: 522kcal
Ingredients
- For the Meatballs:
- 1 lb 450 g ground beef (or mix beef & pork if you like)
- 1/2 cup breadcrumbs store-bought or homemade, either works
- 1/4 cup grated Parmesan cheese – because why not?
- 1 large egg – the glue that holds everything together
- 2 cloves garlic minced (trust me, garlic is life)
- 1 tsp dried oregano
- Salt & pepper to taste
- For the Sauce:
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 can 28 oz / 800 g crushed tomatoes
- 1 tsp sugar optional, balances acidity
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt & pepper to taste
- For the Spaghetti:
- 12 oz 340 g spaghetti noodles
- Water + pinch of salt for cooking
- Optional Garnish:
- Fresh basil or parsley chopped
- Extra grated Parmesan
Instructions
- Prep the Meatballs:
- Mix ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper in a bowl. Don’t overthink it—your hands are the best mixer. Roll into 1.5-inch balls and set aside.
- Brown the Meatballs:
- Heat 1 tbsp olive oil in a large skillet over medium heat. Brown meatballs on all sides, about 5–6 minutes. They don’t need to cook through completely—just get that golden crust. Remove and set aside.
- Make the Sauce:
- In the same skillet, heat 2 tbsp olive oil. Sauté onions until translucent, then garlic until fragrant. Add crushed tomatoes, sugar, basil, oregano, salt, and pepper. Stir well and bring to a gentle simmer.
- Cook Meatballs in Sauce:
- Gently add browned meatballs back into the sauce. Cover and simmer on low for 15–20 minutes. This is when the magic happens—flavors meld and meatballs become melt-in-your-mouth tender.
- Cook the Spaghetti:
- Meanwhile, bring a pot of salted water to a boil. Add spaghetti and cook until al dente (check package instructions). Drain and set aside.
- Combine & Serve:
- Plate spaghetti, top with meatballs, and ladle over that gorgeous tomato sauce. Sprinkle with fresh basil and extra Parmesan if you’re feeling fancy.