Spaghetti with Meatballs
Indulge in the ultimate comfort food with this classic Spaghetti with Meatballs recipe, a hearty dish that's perfect for family dinners or special occasions. Featuring tender, homemade beef meatballs infused with garlic, Parmesan, and fresh parsley, this recipe pairs them with a rich, flavorful tomato sauce accented by basil and a hint of red pepper for a subtle kick. Served over a bed of perfectly cooked spaghetti, this dish brings together the best of Italian-inspired cuisine. With a balance of savory and aromatic ingredients, this recipe is a true crowd-pleaser, easily customizable, and ideal for meal prep. Finish it with an extra sprinkle of grated Parmesan and fresh basil for a restaurant-quality touch! Whether you're searching for traditional comfort food or looking for wholesome recipes with simple ingredients, Spaghetti with Meatballs is sure to satisfy.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 500 grams ground beef
- 100 grams breadcrumbs
- 50 grams grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 4 basil leaves, chopped
- 0.25 teaspoon red pepper flakes
- 100 milliliters water
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, half of the chopped onion, parsley, oregano, salt, and pepper. Mix well with your hands until all ingredients are evenly incorporated.
Shape the mixture into small meatballs, about 1 inch in diameter, placing them on a tray as you go.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides. Remove the browned meatballs to a plate and set aside.
In the same skillet, add the remaining chopped onion and sauté until translucent, about 2-3 minutes.
Stir in the crushed tomatoes, tomato paste, sugar, basil, and red pepper flakes. Add water to thin the sauce slightly if it seems too thick.
Bring the sauce to a simmer, then gently add the browned meatballs back into the skillet, covering them with the sauce.
Cover the skillet partially and let the meatballs simmer in the sauce for about 25 minutes, stirring occasionally to prevent sticking.
Meanwhile, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Once the meatballs are cooked through, taste and adjust seasoning if necessary.
To serve, place a portion of spaghetti on a plate, spoon meatballs and sauce over the top, and garnish with additional Parmesan cheese and chopped basil if desired.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 13.2 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 250 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
