Spaghetti and Meatballs
- 4 servings
- 25 min prep
- 30 min cook
Ingredients
For the meatballs
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan
- 1 egg
- 2 clove garlic, minced
- 2 tablespoon chopped parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the sauce
- 2 tablespoon olive oil
- 1 small onion, diced
- 3 clove garlic, minced
- 1 can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 pinch red pepper flakes
- 6 fresh basil leaves
For serving
- 1 pound spaghetti
- grated Parmesan
- fresh basil
Steps
- Combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
- Roll into 1.5 inch meatballs, about 16.
- Brown the meatballs in a large skillet over medium-high heat, turning until seared on all sides. Set aside; they finish in the sauce.
- In a large pot, heat the olive oil over medium. Add the onion and cook until soft, about 5 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Stir in the crushed tomatoes, oregano, and salt. Bring to a gentle simmer.
- Add the browned meatballs to the sauce. Simmer 20 minutes, until cooked through and the sauce has thickened. Stir in the basil.
- Meanwhile, cook the spaghetti in salted boiling water until al dente, then drain.
- Serve the meatballs and sauce over the spaghetti. Top with Parmesan and basil.
Added by Platefolio
