Spaghetti and Meatballs
4 servings · 25 min prep · 30 min cook
| 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 | |||||
| 6 fresh basil leaves | |||||
| 2 tablespoon olive oil | |||||
| 1 small onion, diced | |||||
| 3 clove garlic, minced | |||||
| 1 pinch red pepper flakes | |||||
| 1 can crushed tomatoes | |||||
| 1 teaspoon dried oregano | |||||
| ½ teaspoon salt | |||||
| grated Parmesan | |||||
| fresh basil | |||||
| 1 pound spaghetti | |||||
Steps in full
- 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.
