CATEGORIES
Pasta

Top-Notch Spaghetti and Meatballs

Prep:
15 m
Cook:
1 h 15 m
Ready in:
1 h 30 m
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INGREDIENTS
Servings: 8
Olive oil
3 tbsp.
Onions
¾ cup, chopped
Garlic
4 cloves, minced
Crushed tomatoes
16 oz.
Tomato paste
6 oz.
Water
1 cup
Sugar
½ cup
Fresh oregano
¼ cup, chopped, divided
1 dried bay leaf
Salt
to taste
Freshly ground black pepper
to taste
Ground round
1 lb.
Italian seasoned breadcrumbs
½ cup
Fresh parsley
¼ cup, chopped
2 eggs, beaten slightly
Parmesan cheese
½ cup, freshly grated
Uncooked spaghetti
16 oz.
DIRECTIONS
  1. Brown chopped onions in olive oil in a large saucepan over medium heat.
  2. Add 2 minced garlic cloves, cook till fragrant.
  3. Add crushed tomatoes and paste, water, sugar, half of the chopped oregano, and the bay leaf; season with pepper and salt, mix to combine. Bring to a rolling boil, turn heat down to low, and let simmer while you are dealing with the meatballs.
  4. In a large bowl, combine ground meat with breadcrumbs, 2 minced cloves garlic, beaten eggs, parsley, oregano, and Parmesan. Season with salt and pepper. Make 1-in meatballs with your hands and place into the sauce. When all he meatballs are in the sauce, cover the saucepan with a lid and let simmer for 40 minutes.
  5. 10 minutes before the meatballs are ready, bring a large pot of salted water to a boil and cook spaghetti until al dente following directions on the package. Divide spaghetti between plates, top with meatballs, and serve.
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