Spaghetti and Meatballs

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This classic Italian-American dish is quintessential comfort food.

INGREDIENTS

Time 1 hr
Servings 4
Difficulty Medium

UNITS

SCALE

INGREDIENTS

PASTA

  • For pasta water Salt
  • 1 lb Spaghetti

MEATBALLS

  • 1 lb Beef, ground
  • cup Breadcrumbs, preferably Panko
  • ¼ cup Parsley, chopped
  • ¼ cup Parmesan cheese, grated
  • ¼ cup Egg
  • 2 cloves Garlic , minced
  • 1 tsp Salt
  • ½ tsp Red chili flakes

SAUCE

  • 2 tbsp Olive oil , extra virgin
  • 1 medium Yellow onion, chopped
  • 1 800 g can Tomatoes , crushed
  • 1 Bay leaf
  • To taste Salt
  • To taste Black pepper, freshly ground
  • For garnish Parmesan cheese, grated

METHOD

  • Bring a large pot of salted water to a boil. Add spaghetti and cook until a few minutes before al dente. Drain.
  • 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 approximately 15 balls.
  • 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.
  • 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.
  • Serve spaghetti with meatballs and sauce. Garnish with Parmesan cheese.

NOTES

  • Omit meatballs for vegetarian variation 
  • Garnish with red chilli flakes if desired

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