Description
Hearty Spaghetti & Meatballs brings classic Italian comfort straight to dinner tables with rich, savory flavors. Generous portions of perfectly seasoned meatballs nestled atop al dente pasta promise satisfying meals that connect families around warm, inviting plates.
Ingredients
Scale
Meat and Protein:
- 1 pound (454 grams) ground beef (or a mix of beef & pork)
- 1 large egg
Cheese and Dairy:
- ¼ cup (30 grams) grated Parmesan cheese
- ½ cup (120 milliliters) heavy cream (or half-and-half for a lighter version)
- ¼ cup (30 grams) grated Parmesan cheese
Seasoning and Breadcrumbs:
- ½ cup (60 grams) breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped
Sauce Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (14-ounce / 400 grams) can crushed tomatoes (or tomato sauce)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil)
- ½ teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
Pasta:
- 12 ounces (340 grams) spaghetti
- 1 tablespoon salt (for boiling water)
Garnish:
Instructions
- Craft savory meatballs by blending ground beef with breadcrumbs, Parmesan, egg, garlic, salt, pepper, Italian seasoning, and parsley until thoroughly incorporated.
- Mold mixture into uniform spherical portions approximately one inch in diameter.
- Warm olive oil in a spacious skillet over moderate temperature. Carefully place meatballs, rotating periodically to achieve golden-brown exterior, approximately 5-7 minutes. Transfer cooked meatballs to a separate plate.
- Simultaneously prepare pasta by bringing salted water to robust boiling point. Submerge spaghetti and cook until perfectly tender, maintaining al dente texture. Preserve a portion of pasta liquid before draining.
- Utilize identical skillet for developing sauce base. Introduce diced onions, sautéing until translucent and softened.
- Incorporate minced garlic, allowing aromatics to release briefly.
- Pour crushed tomatoes, infusing with basil, oregano, seasonings, and red pepper flakes. Allow sauce to gently simmer, stirring intermittently.
- Enrich sauce by whisking heavy cream and Parmesan until achieving silky consistency.
- Reintroduce meatballs into simmering sauce, ensuring complete coating and heating through.
- Permit sauce to reduce and thicken, approximately 5-7 minutes. Adjust liquid consistency using reserved pasta water if necessary.
- Delicately fold spaghetti into sauce, ensuring thorough yet gentle integration of pasta, sauce, and meatballs.
- Elevate presentation by scattering fresh basil and additional Parmesan cheese.
- Serve immediately while piping hot, offering a delectable Italian-inspired culinary experience.
Notes
- Choose lean ground beef for a healthier meatball with less grease and a lighter texture.
- Soak breadcrumbs in milk before mixing to create extra tender and juicy meatballs that won’t dry out during cooking.
- Avoid overmixing the meat mixture, which can make meatballs tough and dense; gently combine ingredients just until incorporated.
- For gluten-free adaptation, swap regular breadcrumbs with gluten-free alternatives like almond flour or gluten-free panko crumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg