Classic Spaghetti and Meatballs
Classic Spaghetti and Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/4 cup milk
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons olive oil, for browning
For the Sauce
- 1 tablespoon olive oil
- 1 yellow onion, small, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 6 ounces tomato paste, canned
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1 pound spaghetti
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, combine the ground beef, egg, breadcrumbs, 1/4 cup grated Parmesan cheese, milk, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh parsley. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 5 min - 2
Roll the mixture into 12 to 16 equally sized meatballs, about 1 1/2 inches in diameter.
⏱️ 10 min - 3
Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides until a crust forms, about 6 to 8 minutes total. The meatballs do not need to be cooked through at this stage. Remove the browned meatballs from the pan and set aside.
⏱️ 8 min - 4
Reduce the heat to medium. Add 1 tablespoon of olive oil to the same pan. Add the chopped yellow onion and cook until softened, about 3 to 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min - 5
Stir in the crushed tomatoes, tomato paste, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer.
⏱️ 3 min - 6
Carefully add the browned meatballs back into the simmering sauce. Reduce the heat to low, cover the pan, and let the sauce and meatballs simmer for at least 25 minutes, or up to 40 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly.
⏱️ 25 min - 7
While the sauce simmers, cook the spaghetti according to package directions in a large pot of salted boiling water until al dente, typically 8 to 12 minutes. Drain the spaghetti well.
⏱️ 12 min - 8
Serve the spaghetti topped with the meatballs and a generous amount of sauce. Garnish with freshly grated Parmesan cheese and chopped fresh parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti and Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/4 cup milk
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons olive oil, for browning
For the Sauce
- 1 tablespoon olive oil
- 1 yellow onion, small, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 6 ounces tomato paste, canned
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1 pound spaghetti
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, combine the ground beef, egg, breadcrumbs, 1/4 cup grated Parmesan cheese, milk, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh parsley. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 5 min - 2
Roll the mixture into 12 to 16 equally sized meatballs, about 1 1/2 inches in diameter.
⏱️ 10 min - 3
Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides until a crust forms, about 6 to 8 minutes total. The meatballs do not need to be cooked through at this stage. Remove the browned meatballs from the pan and set aside.
⏱️ 8 min - 4
Reduce the heat to medium. Add 1 tablespoon of olive oil to the same pan. Add the chopped yellow onion and cook until softened, about 3 to 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min - 5
Stir in the crushed tomatoes, tomato paste, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer.
⏱️ 3 min - 6
Carefully add the browned meatballs back into the simmering sauce. Reduce the heat to low, cover the pan, and let the sauce and meatballs simmer for at least 25 minutes, or up to 40 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly.
⏱️ 25 min - 7
While the sauce simmers, cook the spaghetti according to package directions in a large pot of salted boiling water until al dente, typically 8 to 12 minutes. Drain the spaghetti well.
⏱️ 12 min - 8
Serve the spaghetti topped with the meatballs and a generous amount of sauce. Garnish with freshly grated Parmesan cheese and chopped fresh parsley.
⏱️ 2 min