Spaghetti and Meatballs

This classic Spaghetti and Meatballs recipe is a comforting, hearty meal that’s perfect for a family dinner. Tender meatballs in a rich tomato sauce served over a bed of al dente spaghetti is always a crowd-pleaser.

Spaghetti and Meatballs

This classic Spaghetti and Meatballs recipe is a comforting, hearty meal that’s perfect for a family dinner. Tender meatballs in a rich tomato sauce served over a bed of al dente spaghetti is always a crowd-pleaser.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

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• 1 lb ground beef or a mix of beef and pork
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic minced
• 2 tablespoons fresh parsley chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning optional
• 2 tablespoons olive oil for frying
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 3 cloves garlic minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon sugar optional, to balance acidity
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• 12 oz spaghetti
• Salt for pasta water
• Grated Parmesan for serving

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Instructions

 

• Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, and Italian seasoning (if using). Mix until just combined (don’t overmix). Roll the mixture into 1- to 1.5-inch meatballs.
• Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches until browned on all sides (about 2-3 minutes per side). Remove the meatballs from the skillet and set aside.
• Make the Sauce: In the same skillet, add the olive oil and sauté the onions for 4-5 minutes until softened. Add the garlic and cook for another minute. Stir in the crushed tomatoes, oregano, and sugar (if using). Season with salt and pepper to taste. Simmer for 10 minutes to let the flavors meld.
• Add the Meatballs to the Sauce: Return the browned meatballs to the skillet, cover, and simmer the sauce and meatballs together for 20-25 minutes, or until the meatballs are cooked through and the sauce thickens.
• Cook the Spaghetti: While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
• Serve: Toss the spaghetti with the sauce or serve the meatballs and sauce on top of the pasta. Garnish with fresh basil or parsley and additional Parmesan cheese if desired.

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Ingredients:

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning (optional)
• 2 tablespoons olive oil (for frying)

For the Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

For the Spaghetti:

• 12 oz spaghetti
• Salt (for pasta water)
• Grated Parmesan, for serving

Instructions:

1. Make the Meatballs:
   • In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, and Italian seasoning (if using). Mix until just combined (don’t overmix).
   • Roll the mixture into 1- to 1.5-inch meatballs.
2. Cook the Meatballs:
   • Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches until browned on all sides (about 2-3 minutes per side). Remove the meatballs from the skillet and set aside.
3. Make the Sauce:
   • In the same skillet, add the olive oil and sauté the onions for 4-5 minutes until softened. Add the garlic and cook for another minute.
   • Stir in the crushed tomatoes, oregano, and sugar (if using). Season with salt and pepper to taste. Simmer for 10 minutes to let the flavors meld.
4. Add the Meatballs to the Sauce:
   • Return the browned meatballs to the skillet, cover, and simmer the sauce and meatballs together for 20-25 minutes, or until the meatballs are cooked through and the sauce thickens.
5. Cook the Spaghetti:
   • While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
6. Serve:
   • Toss the spaghetti with the sauce or serve the meatballs and sauce on top of the pasta. Garnish with fresh basil or parsley and additional Parmesan cheese if desired.

Calorie Count:

For one serving (based on 4 servings):

• Meatballs (4-5 per serving): ~300 calories
• Spaghetti (3 oz per serving): ~300 calories
• Tomato sauce (½ cup per serving): ~80-100 calories
• Olive oil (1 teaspoon per serving): ~40 calories
• Parmesan cheese (1 tablespoon per serving): ~20 calories

Total per serving: Approximately 740-800 calories, depending on portion size and specific ingredients used.

This classic dish offers a hearty, flavorful meal that’s sure to be a favorite at the dinner table!