This classic spaghetti with meatballs is one of those meals that always feels comforting and familiar. It is hearty, filling, and perfect for a relaxed lunch or dinner at home. The flavors are simple but well balanced, making it easy to enjoy without overthinking the process. It is also a great option when you want something reliable that everyone at the table will recognize and love.
Spaghetti With Meatballs
Ingredients
For the meatballs
- 500 g ground beef
- 1 cup breadcrumbs
- 1 egg
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 quarter cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1 half teaspoon black pepper
- 2 tablespoons olive oil
For the sauce and pasta
- 400 g spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 medium onion finely chopped
- 800 g canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
- Grated Parmesan cheese for serving
Instructions
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In a large bowl, combine the ground beef, breadcrumbs, egg, garlic, onion, Parmesan, parsley, salt, and black pepper. Mix gently until everything is evenly combined.
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Shape the mixture into medium-sized meatballs. Heat olive oil in a large pan over medium heat and brown the meatballs on all sides. Remove them from the pan and set aside.
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In the same pan, add olive oil, garlic, and onion. Cook until the onion turns soft and translucent.
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Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Let the sauce simmer for about 10 minutes.
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Add the meatballs back into the sauce and simmer gently for 20 minutes, allowing them to cook through and absorb the flavor of the sauce.
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While the sauce is simmering, cook the spaghetti in a large pot of salted boiling water according to package instructions. Drain well.
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Serve the spaghetti topped with meatballs and sauce. Finish with fresh herbs and grated Parmesan cheese before serving.
