Spaghetti and meatballs is a comfort food classic and this wonderful recipe is a reminder that good food doesn't have to be complicated or require a long list of fancy ingredients. In fact, simple is often best, and in just 30 minutes you can have a lovely meal ready to enjoy.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Dish
Cuisine: Italian
Keyword: ground beef, pasta, spaghetti, spaghetti and meatballs, tomato sauce
Prepare the Flavor Base: Combine onions, garlic, parsley, and Parmesan cheese in a food processor. Pulse until the mixture is very finely chopped.
Mix Ingredients: Transfer this vegetable mix to a large bowl. Add in the egg yolk and breadcrumbs, mixing thoroughly. Then, stir in salt, pepper, basil, and oregano for seasoning.
Add Ground Beef: Incorporate the ground beef into the bowl, mixing until everything is evenly combined.
Form Meatballs: Shape the mixture into 1 1/2-inch meatballs and arrange them on a foil-lined baking sheet.
Bake the Meatballs: Bake the meatballs for 20 minutes. The meatballs are done when they can be easily lifted from the pan with a spatula.
Simmer in Sauce: In a medium-sized saucepan (about 2-quarts), bring your marinara or tomato sauce to a simmer. Add the baked meatballs to the sauce, cover loosely with a lid, and let them simmer on low heat for about 10 minutes.
Cook the Spaghetti: While the meatballs are simmering, boil water in a medium-sized pot. Cook the spaghetti until al dente, then drain.
Combine and Serve: Toss the cooked spaghetti with the sauce and meatballs. Transfer everything to a serving bowl.
Garnish and Enjoy: Finish off by topping your spaghetti and meatballs with fresh basil and extra grated Parmesan cheese for an additional burst of flavor.
Video
Notes
Expert Tips
Meatballs: Shape evenly for uniform cooking.
Pasta: Cook to al dente for the best texture.
Sauce: Simmer the sauce to allow flavors to meld.
Serving: Garnish with extra Parmesan and fresh herbs for added flavor.
What Type Of Ground Meat Is Ideal For Meatballs?When selecting ground meat for meatballs at the grocery store, you'll often encounter labels like 80/20 or 90/10. These numbers represent the ratio of lean meat to fat in the product.For Tender Meatballs: If you desire tender meatballs, opt for a meat with more fat. Ground beef that is 70% to 80% lean is an excellent choice for this recipe.For a Beef and Pork Mix: If you prefer a combination of 50% ground beef and 50% ground pork, choose a leaner ground beef, such as 90/10. The pork will already contribute additional fat content, balancing the overall texture and flavor.Understanding these ratios will help you create meatballs that are succulent and mouth-watering, tailored to your personal preference.