Spaghetti and Meatballs
Instructions
- 1
In a large bowl, combine ground beef, breadcrumbs, grated parmesan, egg, 2 minced garlic cloves, parsley, salt, and pepper. Mix gently until just combined.
- 2
Roll the mixture into 16-20 meatballs, about 1.5 inches in diameter. Place on a plate and refrigerate while preparing the sauce.
- 3
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened.
- 4
Add remaining 2 minced garlic cloves and cook for 1 minute until fragrant.
- 5
Stir in crushed tomatoes, tomato paste, basil, oregano, and sugar. Season with salt and pepper to taste.
- 6
Bring sauce to a simmer, then reduce heat to low and let it cook for 15 minutes, stirring occasionally.
- 7
Meanwhile, heat a large skillet over medium-high heat with a drizzle of oil. Brown the meatballs in batches, turning to cook all sides, about 8 minutes total.
- 8
Transfer browned meatballs to the simmering sauce. Cover and cook for 20 minutes until meatballs are cooked through.
- 9
While meatballs finish cooking, bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente.
- 10
Drain pasta and serve topped with meatballs and sauce. Finish with additional grated parmesan cheese.
Chef's Note
"This comforting classic brings families together around the dinner table with its rich, slow-simmered tomato sauce and tender, herb-packed meatballs. Don't skip browning the meatballs first—it creates that beautiful caramelized crust that makes all the difference!"
