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Spaghetti and Meatballs

A cozy family favorite, this homemade spaghetti and meatballs is quick to prepare and perfect for gatherings, bringing warmth and laughter to the dinner table.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Use 80/20 beef for juicy meatballs; turkey or chicken works as a lighter alternative.
  • 1/2 cup Breadcrumbs Homemade is best, but store-bought works too. Can substitute with crushed oats for gluten-free.
  • 1/2 cup Parmesan Cheese Freshly grated adds depth, but pre-grated will save time.
  • 1 large Egg Acts as a binder; flaxseed meal mixed with water can be a great vegan option.
  • 2 cloves Garlic Freshly minced brings more flavor than powdered.
  • 1 ts Salt Essential for boosting all the flavors.
  • 1/2 ts Pepper Essential for boosting all the flavors.
For the Sauce
  • 1 medium Onion Sweet or yellow onion lends a lovely sweetness in the sauce.
  • 28 oz Canned Tomatoes San Marzano for authentic flavor; crushed or diced depend on your texture preference.
  • 1 ts Oregano Fresh herbs elevate the taste, but dried will suffice.
  • 1 ts Basil Fresh herbs elevate the taste, but dried will suffice.
For the Pasta
  • 12 oz Spaghetti Choose whole grain or gluten-free pasta for a healthier option.

Method
 

Preparation of Meatballs
  1. In a large bowl, combine the ground beef, breadcrumbs, minced garlic, grated Parmesan, egg, salt, and pepper. Using your hands, mix gently until all ingredients are evenly incorporated. Form into 1- to 1.5-inch meatballs.
Searing Meatballs
  1. In a large skillet over medium heat, add a drizzle of olive oil. Once heated, carefully place the meatballs in the pan, cooking for about 3-4 minutes on each side until golden brown. You may need to do this in batches.
Making the Sauce
  1. After browning, remove the meatballs and set aside. In the same skillet, add the diced onion and sauté until translucent, about 5 minutes. Stir in the canned tomatoes, oregano, and basil, letting it simmer for 5 minutes.
Combining Meatballs and Sauce
  1. Once the sauce is bubbling, gently place the meatballs back into the skillet. Cover and simmer for another 10-15 minutes.
Cooking the Spaghetti
  1. While the sauce simmers, boil a large pot of salted water and cook the spaghetti according to package instructions. Drain and toss with a little olive oil to prevent sticking.
Serving
  1. Plate the spaghetti, top generously with sauce and meatballs, and sprinkle with fresh basil and more Parmesan cheese.

Notes

For added flavor, consider adding a bay leaf to the sauce while it simmers. You can also use zucchini noodles for a lighter meal. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.