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A dish of spaghetti and meatballs in tomato sauce is served on a plate with a blue and white rim. The vibrant red sauce coats the pasta and meatballs, and the dish is placed on a wooden surface.
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Spaghetti and Meatballs Recipe

Prep Time45 minutes
WORK TIME45 minutes
Cuisine: Italian
Servings: 6 yields

Ingredients

For the pasta:

  • 1 lb 450g Spaghetti

For the meatballs:

  • 1½ pounds 675g Ground beef/pork/Italian sausage or combination
  • 1 Egg
  • ½ cup 50g Breadcrumbs
  • 2 tablespoons Parsley chopped
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons Parmesan cheese optional
  • 2 tablespoons Oil

For the sauce:

  • 1 tablespoons Olive oil if needed
  • 1 Onion large
  • 3-4 Garlic cloves minced
  • 2 cans 28oz/800g Tomato sauce
  • 1 cup 240ml Water
  • 1 teaspoon Dried oregano
  • 1 teaspoon Paprika
  • Salt to taste
  • Black pepper to taste
  • 5-6 Basil Leaves chopped
  • 2 tablespoons Parsley chopped
  • Parmesan cheese for serving

Instructions

  • DIRECTIONS
    1. Make the meatballs: in a large bowl combine meat, breadcrumbs, egg, parmesan, parsley, salt and pepper. Mix until well combined. Shape into small balls.
    2. In a large pan heat 2-3 tablespoons of oil. Place the meatballs in the hot oil (in two batches if there is no enough place). Cook until browned on all sides, about 1-2 minutes on each side. Or 4-6 minutes in total. Remove meatballs from the pan and set aside.
    3. Make the sauce: in the same pan/skillet add 1 tablespoon of olive oil and heat over medium heat. Add chopped onion, sauté until golden, about 5-6 minutes, add garlic and sauté for 2 minutes more.
    4. Pour in tomato sauce, water, season with salt, pepper, paprika and oregano. Bring to sauce to a boil, add the meatballs, cover with a lid, reduce the heat to low and simmer for 20-30 minutes, stirring frequently.
    5. Make the pasta: fill a large pot with water, add 1 tablespoon of salt and bring to a boil. 10 minutes before the meatballs are ready, add the pasta to the boiling water and cook according to package directions.
    6. Drain and add to the sauce, add chopped parsley, chopped basil and stir.
    7. Transfer to a plate and grate some parmesan cheese on top.
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