Name: Spaghetti and Meatballs
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 1 lb (450g) ground beef (or ground lamb for variation); 1/4 cup breadcrumbs (use gluten-free if desired); 1/4 cup grated Parmesan cheese (optional); 1/4 cup fresh parsley, chopped; 1 large egg; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup milk (or water for dairy-free option); 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 dried basil; 1 teaspoon sugar (optional, to balance acidity); Salt and black pepper to taste; Fresh basil or parsley for garnish; 1 lb (450g) spaghetti (gluten-free if necessary); Salt, for boiling water; Ground Beef: For the meatballs, lean ground beef provides a great texture and rich flavor. You can substitute with ground lamb if you prefer.; Breadcrumbs: These help to bind the meatball mixture and ensure a soft and tender result.; Garlic and Onion: These aromatic vegetables add depth to both the meatballs and the sauce, infusing the dish with a savory scent.; Crushed Tomatoes: The base of the sauce, crushed tomatoes provide the perfect balance of tang and sweetness.; Herbs and Spices: Dried oregano, basil, and parsley bring an earthy, herby flavor to both the meatballs and sauce, while salt and pepper enhance the overall taste.

Ingredients

Scale

For the Meatballs:

1 lb (450g) ground beef (or ground lamb for variation)
1/4 cup breadcrumbs (use gluten-free if desired)
1/4 cup grated Parmesan cheese (optional)
1/4 cup fresh parsley, chopped
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup milk (or water for dairy-free option)
Olive oil for frying

For the Tomato 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 dried basil
1 teaspoon sugar (optional, to balance acidity)
Salt and black pepper to taste
Fresh basil or parsley for garnish

For the Spaghetti:

1 lb (450g) spaghetti (gluten-free if necessary)
Salt, for boiling water

Ingredient Highlights

Ground Beef: For the meatballs, lean ground beef provides a great texture and rich flavor. You can substitute with ground lamb if you prefer.
Breadcrumbs: These help to bind the meatball mixture and ensure a soft and tender result.
Garlic and Onion: These aromatic vegetables add depth to both the meatballs and the sauce, infusing the dish with a savory scent.
Crushed Tomatoes: The base of the sauce, crushed tomatoes provide the perfect balance of tang and sweetness.
Herbs and Spices: Dried oregano, basil, and parsley bring an earthy, herby flavor to both the meatballs and sauce, while salt and pepper enhance the overall taste.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Meatballs:

Combine the Ingredients: In a large bowl, mix together the ground beef (or lamb), breadcrumbs, Parmesan cheese (if using), parsley, egg, garlic, oregano, basil, salt, pepper, and milk. Use your hands or a spoon to mix until everything is evenly combined. Don’t overwork the mixture, or the meatballs will be tough.
Form the Meatballs: Shape the mixture into meatballs, about 1 1/2 inches in diameter. You can make them slightly larger if you prefer bigger meatballs. Place them on a tray or plate as you form them.
Fry the Meatballs: Heat a large skillet over medium heat and add a tablespoon of olive oil. Once hot, carefully add the meatballs to the skillet in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides, about 5 minutes. They don’t need to be fully cooked at this stage because they will finish cooking in the sauce.
Set Aside: Once browned, transfer the meatballs to a plate and set aside.

Prepare the Tomato Sauce:

Sauté the Aromatics: In the same skillet, add another tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Simmer the Sauce: Add the crushed tomatoes, oregano, basil, and sugar (if using) to the skillet. Season with salt and pepper. Stir to combine and bring the sauce to a simmer.
Add the Meatballs: Gently place the browned meatballs into the simmering sauce. Spoon some sauce over the top of the meatballs, cover the skillet, and let everything simmer together for 25-30 minutes. The meatballs should be fully cooked through, and the sauce will have thickened slightly.

Prepare the Spaghetti:

Cook the Spaghetti: While the meatballs are simmering, cook the spaghetti according to the package instructions. Be sure to salt the water generously to flavor the pasta. Once cooked, drain the spaghetti and set aside.

Serve the Dish:

Assemble: Serve the cooked spaghetti onto individual plates. Top with the meatballs and tomato sauce, spooning extra sauce over the pasta. Garnish with freshly chopped basil or parsley and additional grated Parmesan cheese, if desired.

Prep Time: 20minutes
Cook Time: 1hour 10minutes

Nutrition

Serving Size: 6
Calories: 700
Fat: 25g
Carbohydrates: 75g
Protein: 35g