Spaghetti and Meatballs

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The quintessential American pasta dish that everyone loves!

YIELD

4 Servings

TOTAL TIME

1 hour

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Salt

For pasta water

-

Spaghetti pasta

450 g / 16 oz 

-

Beef, ground  

450 g / 1 lb

-

Bread crumbs

20 g

⅓ cup

Parsley, chopped  

8 g

¼ cup  

Parmesan cheese, grated 

2 oz

¼ cup  

Egg

45 g 

1 egg

Garlic, minced

6 g

2 cloves

Salt

4 g

1 tsp

Red chilli flakes

1 g

½ tsp 

Olive oil, extra virgin 

15 g

15 mL / 2 tbsp 

Yellow onion, chopped 

150 g

1 medium onion

Tomatoes, crushed (canned) 

800 g / 28 oz 

1 can

Bay leaf

-

1 leaf

Salt

To taste

-

Black pepper, freshly ground 

To taste

-

Parmesan cheese, grated

For garnish

-

METHOD

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook until a few minutes before al dente. Drain.
  2. In a large bowl, combine beef with bread crumbs, parsley, Parmesan cheese, egg, garlic, salt and red pepper flakes. Mix until just combined and form into 16 balls.
  3. In a large pot, heat olive oil over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to a plate.
  4. Using the same pot, add onion and cook until soft, about 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and black pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, about 8 to 10 minutes.
  5. Serve spaghetti with meatballs and sauce. Garnish with Parmesan cheese. 

NOTES

  • Omit meatballs for vegetarian variation 
  • Garnish with red chilli flakes if desired
  • Garlic bread makes a good accompaniment