Spaghetti and Meatballs
Calories: 22
Adjust Servings Here: 8 servings
Description
Picture this: a steaming plate of spaghetti generously coated in a rich, savory tomato sauce, crowned with perfectly seared meatballs that melt in your mouth. It's a culinary masterpiece known as spaghetti and meatballs, a beloved Italian-American classic that has stood the test of time and warmed hearts around the world. Whether you're a seasoned cook or just starting your culinary journey, there's something magical about mastering this dish.
Ingredients
Meatballs
- 1 lb (450 g) Ground beef
- ½ tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Oregano
- ½ tsp Paprika
- ¼ cup Breadcrumbs
- ½ cups Parmesan
- 1 Eggs
Tomato sauce
- 2 tbsp Olive oil divided
- ½ cup Onions
- ½ tsp Galic fresh
- 2 Bay leaves
- ½ tsp Oregano
- ¼ tsp Salt
- ½ tsp Pepper
- 28 oz (800 g) Crushed tomatoes (2 cans)
- 2 sprigs Basil
Pasta
- 1 lb (500 g) Spaghetti
Instructions
Making the meatballs
- In a large mixing bowl, combine the ground beef, garlic powder, onion powder, salt, pepper, oregano, paprika, breadcrumbs, grated Parmesan cheese, and the egg. Mix well until all ingredients are evenly combined.1 lb Ground beef, 1/2 tsp Garlic powder, 1 tsp Onion powder, 1/2 tsp Salt, 1/2 tsp Pepper, 1/2 tsp Oregano, 1/2 tsp Paprika, 1/4 cup Breadcrumbs, 1/2 cups Parmesan, 1 Eggs
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You can make them larger or smaller depending on your preference.
- Heat a large skillet or frying pan over medium-high heat and add a tablespoon of olive oil. Carefully place the meatballs in the hot skillet until they are browned on all sides and cooked through about 8-10 minutes. You may need to do this in batches, depending on the size of your skillet.
- Once cooked, transfer the meatballs to a plate lined with paper towels to drain excess oil. Set them aside.
Preparing the Tomato sauce
- Add the remaining tablespoon of olive oil over medium heat in the same skillet. Add finely chopped onions and minced garlic to the skillet. Sauté until the onions become translucent and fragrant, about 3-4 minutes.2 tbsp Olive oil, 1/2 cup Onions, 1/2 tsp Galic
- Add bay leaves, oregano, salt, and pepper to the skillet. Stir well to combine the flavors. Pour in the crushed tomatoes and add the sprigs of basil. Stir everything together.1/2 tsp Oregano, 1/4 tsp Salt, 1/2 tsp Pepper, 2 sprigs Basil , 2 Bay leaves
- Reduce the heat to low, cover the skillet, and let the sauce simmer for about 20-30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken.28 oz Crushed tomatoes
Cooking the Spaghetti
- While the sauce is simmering, bring a large pot of salted water to a boil.
- Add the spaghetti to the boiling water and cook according to the package instructions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking. Drain the cooked spaghetti in a colander and return it to the pot.1 lb Spaghetti
Assembly
- Remove the bay leaves and basil sprigs from the tomato sauce. Pour the tomato sauce over the cooked spaghetti in the pot and gently toss to coat the pasta evenly with the sauce.
- Serve the spaghetti and meatballs on plates, placing meatballs on top of the pasta. Garnish with additional grated Parmesan cheese and fresh basil leaves if desired.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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