Go Back
–+ servings

Spaghetti and Meatballs

No ratings yet
Juicy beef meatballs in a rich tomato sauce, served with perfectly cooked pasta – a classic dish to impress your guests easily.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 680
Ingredients Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef Can substitute with ground turkey or chicken for a healthier option.
  • 1 cup breadcrumbs
  • 1 egg
  • 1 tsp salt
  • 1 tsp pepper
For the Sauce
  • 2 cups crushed tomatoes
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp olive oil
  • 1 tsp red pepper flakes Adjust for spice preference.
  • 1 tsp dried oregano
  • 1 tsp sugar To balance acidity.
For the Pasta
  • 12 oz spaghetti Can substitute half with zoodles for a healthier twist.
For Serving
  • to taste parmesan cheese, grated For topping.
  • to taste fresh basil, chopped For garnish.

Method
 

Preparation
  1. In a bowl, combine ground beef, breadcrumbs, egg, salt, and pepper. Mix until well incorporated and form into balls.
  2. In a large skillet, heat olive oil over medium heat and brown the meatballs on all sides. Remove and set aside.
Sauce Cooking
  1. In the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent.
  2. Stir in crushed tomatoes, red pepper flakes, oregano, and sugar. Bring to a simmer.
  3. Add the meatballs back into the sauce, cover, and let simmer on low heat for about 1.5 hours.
Cooking Pasta
  1. Cook spaghetti according to package instructions. Reserve some pasta water before draining.
Assembly
  1. Toss the spaghetti with the sauce and meatballs. Add reserved pasta water as needed.
  2. Serve with grated parmesan cheese and fresh basil on top.

Nutrition

Serving: 1gCalories: 680kcalCarbohydrates: 62gProtein: 36gFat: 32gSodium: 720mgFiber: 5g

Notes

Use slightly wet hands when rolling meatballs to prevent sticking. Don't crowd the pan while browning the meatballs, and let the sauce simmer low and slow for the best flavor. Hang onto some pasta water for the sauce and freeze any leftover meatballs for a quick meal later.

Tried this recipe?

Let us know how it was!