Description
Spaghetti and meatballs is a beloved Italian classic that brings comfort to any dining table. This recipe features al dente spaghetti topped with juicy, homemade meatballs simmered in a savory tomato sauce, creating a delightful blend of flavors that will transport you straight to Italy.
Ingredients
Scale
- 12 ounces spaghetti
- 1 pound ground beef (80/20 blend)
- 1 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 28 ounces canned crushed tomatoes (fire-roasted recommended)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix ground beef, breadcrumbs, parsley, egg, salt, and pepper until just combined.
- Shape the mixture into golf-ball-sized meatballs and place on a parchment-lined baking sheet.
- Bake for about 20 minutes or until browned.
- While baking, heat olive oil in a saucepan over medium heat; sauté onions until translucent.
- Add garlic; cook until fragrant.
- Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper; simmer for about 10 minutes.
- Add baked meatballs to the sauce and let simmer together for an additional 5 minutes.
- Cook spaghetti according to package instructions until al dente; drain (do not rinse).
- Serve spaghetti topped with meatballs and sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 580
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg