Spaghetti and Meatballs

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WHAT'S SPECIAL
What sets these Spaghetti and Meatballs apart is the meticulous attention to detail in crafting each component. From hand-rolling the meatballs to simmering the marinara sauce to perfection, every step is infused with tradition.

Spaghetti and Meatballs

Transport yourself to the cozy kitchens of Italy with this Spaghetti and Meatballs recipeā€”a timeless classic that promises to delight with every forkful. This beloved dish combines tender homemade meatballs, savory marinara sauce, and perfectly cooked spaghetti, creating a hearty and satisfying meal.
Buon appetito! šŸšŸ‡®šŸ‡¹
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4

Equipment

  • mixing bowls
  • 1 baking sheet
  • 1 large skillet (or saucepan)
  • 1 large pot (for boiling spaghetti)

Ingredients
  

Meatballs

  • 1 onion
  • 3 tbsp olive oil
  • 2.2 lbs ground meat (ground beef, ground turkey or mix of both)
  • 2 eggs
  • 2 cloves garlic (crushed)
  • Ā½ cup chopped herbs (parsley, cilantro, chives or a mix)
  • salt and pepper
  • 1 pinch nutmeg
  • 5 oz breadcrumbs

Marinara Sauce

  • 1 tbsp olive oil (finely chopped)
  • 1 onion
  • 2 cloves 2 cloves garlic (minced)
  • 1 can crushed tomatoes (28 oz)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt and pepper (to taste)
  • 1 pinch sugar (optional, to balance acidity)

For serving

  • 1 lb spaghetti (450 g)
  • Parmesan cheese (Grated)
  • fresh parsley Chopped (for garnish)

Instructions
 

Prepare the Meatballs:

  • Peel the onion and, chop it finely, brown it for 5 minutes in a large pan, with 1 tbsp of olive oil.In a large mixing bowl, place the fresh meat, break in your eggs.
  • Then add the chopped or frozen herbs (a handful of each). The more, the better. Mix.
  • Then add the cooked onion then the crushed garlic clove from which the germ has been removed. Add salt, pepper, nutmeg (a bit), breadcrumbs and mix well (you can mix by hand).
  • Shape the mixture into meatballs, about 1 to 1 1/2 inches in diameter, between your slightly wet hands.
  • Heat the pan over medium heat, add a little olive oil and place the meatballs and sear them. Then arrange them in a dish and reserve them.

Marinara Sauce

  • In a large skillet or saucepan, heat olive oil over medium heat.Add chopped onion and cook until softened, about 5 minutes.
  • Add minced garlic and cook for an additional minute.
  • Stir in crushed tomatoes, dried basil, dried oregano, salt, pepper, and sugar (if using). Bring to a simmer and cook (medium heat) for 10-15 minutes, stirring occasionally.

Cook the Spaghetti

  • While the sauce is simmering, cook the spaghetti according to package instructions until al dente. Drain and set aside.

Combine and Serve

  • Add the cooked meatballs to the marinara sauce and simmer for an additional 5 minutes to heat through. Serve the spaghetti topped with the meatballs and marinara sauce. Garnish with grated Parmesan cheese and chopped fresh parsley.

Notes

  • For tender meatballs, avoid overmixing the meat mixture and gently shape them into uniform balls.
  • If the marinara sauce is too thick, you can add a splash of water or broth to reach your desired consistency.
  • Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
Keyword Italian food, Italian pasta, Meatballs

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