Classic Spaghetti and Meatballs
Classic Spaghetti and Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 blend
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1/4 cup Parmesan cheese, grated
- 2 garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for browning
For the Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 3 garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh basil, chopped, for garnish
For Serving
- 12 ounces spaghetti
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
In a large bowl, combine the ground beef, breadcrumbs, egg, milk, 1/4 cup grated Parmesan cheese, 2 minced garlic cloves, chopped fresh parsley, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overmix, which can make the meatballs tough.
⏱️ 5 min - 2
Form the mixture into 16-20 meatballs, each about 1 1/2 inches in diameter. They should be roughly the size of a golf ball.
⏱️ 10 min - 3
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven 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 nice crust forms, about 8-10 minutes. They don't need to be cooked through at this stage.
⏱️ 10 min - 4
Remove the browned meatballs from the skillet and set aside. Reduce the heat to medium. Add 1 tablespoon of olive oil to the same skillet. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 5
Add the remaining 3 minced garlic cloves to the skillet and cook for 1 minute more until fragrant. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, granulated sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer.
⏱️ 3 min - 6
Carefully return the browned meatballs to the simmering sauce. Reduce the heat to low, cover, and let the sauce and meatballs simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally, to allow the flavors to meld and the meatballs to cook through.
⏱️ 20 min - 7
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually about 8-10 minutes.
⏱️ 10 min - 8
Drain the cooked spaghetti. Stir the fresh chopped basil into the sauce just before serving. Serve the spaghetti topped generously with the meatballs and sauce, and garnish with additional grated Parmesan cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti and Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 blend
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1/4 cup Parmesan cheese, grated
- 2 garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for browning
For the Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 3 garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh basil, chopped, for garnish
For Serving
- 12 ounces spaghetti
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
In a large bowl, combine the ground beef, breadcrumbs, egg, milk, 1/4 cup grated Parmesan cheese, 2 minced garlic cloves, chopped fresh parsley, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overmix, which can make the meatballs tough.
⏱️ 5 min - 2
Form the mixture into 16-20 meatballs, each about 1 1/2 inches in diameter. They should be roughly the size of a golf ball.
⏱️ 10 min - 3
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven 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 nice crust forms, about 8-10 minutes. They don't need to be cooked through at this stage.
⏱️ 10 min - 4
Remove the browned meatballs from the skillet and set aside. Reduce the heat to medium. Add 1 tablespoon of olive oil to the same skillet. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 5
Add the remaining 3 minced garlic cloves to the skillet and cook for 1 minute more until fragrant. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, granulated sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer.
⏱️ 3 min - 6
Carefully return the browned meatballs to the simmering sauce. Reduce the heat to low, cover, and let the sauce and meatballs simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally, to allow the flavors to meld and the meatballs to cook through.
⏱️ 20 min - 7
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually about 8-10 minutes.
⏱️ 10 min - 8
Drain the cooked spaghetti. Stir the fresh chopped basil into the sauce just before serving. Serve the spaghetti topped generously with the meatballs and sauce, and garnish with additional grated Parmesan cheese.
⏱️ 5 min