Spaghetti and Meatballs
Spaghetti and meatballs is a beloved classic that combines perfectly cooked pasta with tender, flavorful meatballs and a rich marinara sauce. This dish offers a delightful blend of savory and tangy flavors, topped with freshly grated Parmesan cheese. Perfect for family gatherings or a cozy weeknight dinner, this recipe is simple enough for beginners yet delicious enough to impress seasoned chefs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 oz spaghetti
- 1 lb ground beef (80/20)
- 3 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 28 oz canned San Marzano tomatoes
- 1 large egg
- 1 cup fresh breadcrumbs
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
Instructions
- Preheat oven to 400°F.
- In a large bowl, mix ground beef, breadcrumbs, minced garlic, egg, oregano, basil, salt, and pepper until just combined.
- Form mixture into golf ball-sized meatballs and place on a parchment-lined baking sheet.
- Heat olive oil in a skillet over medium heat. Brown meatballs on all sides (about 10 minutes total), then transfer to a plate.
- In the same skillet, sauté additional minced garlic until fragrant. Add canned tomatoes and bring to a simmer.
- Return meatballs to the skillet with the sauce; cover and simmer for about 20 minutes.
- Cook spaghetti according to package directions until al dente; drain and toss directly in the sauce with meatballs.
- Serve immediately topped with freshly grated Parmesan cheese.
Nutrition
- Serving Size: Approximately 2 cups (350g)
- Calories: 550
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg