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Pasta with Meatballs Recipe

Italian-American · Main course · 50 min total

Classic comfort food featuring tender homemade meatballs simmered in a rich tomato sauce, served over al dente spaghetti.

Ingredients

• 1 lb (450g) ground beef (80/20)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 onion, chopped
• 1 can (28 oz/800g) crushed tomatoes
• 1 tsp dried oregano
• 1 lb (450g) spaghetti
• Fresh basil for garnish

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix gently and form into 1.5-inch meatballs.
2. Heat olive oil in a large skillet over medium heat. Add meatballs and brown on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, add onion and cook until softened, about 3 minutes. Stir in crushed tomatoes and oregano. Bring to a simmer.
4. Return meatballs to the skillet, cover, and simmer for 15 minutes, until cooked through.
5. Meanwhile, cook spaghetti according to package directions until al dente. Drain.
6. Serve spaghetti topped with meatballs and sauce. Garnish with fresh basil.

Tips

• For lighter meatballs, use half ground beef and half ground pork.
• Leftover meatballs can be stored in the refrigerator for up to 3 days.
• To freeze, cool completely and store in an airtight container for up to 3 months.

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