Spaghetti with Meatballs
Servings2
PreparationTime60 min
Ingredients
- 1 pound ground beef
- 1 cup fresh breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 large eggs
- Salt and black pepper to taste
- Olive oil for frying
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1/4 cup fresh basil, chopped (for garnish)
- 1 pack Lamtna spaghetti
- Grated Parmesan cheese
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, eggs, salt, and black pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
- In a large skillet, heat olive oil over medium heat. Brown the meatballs on all sides until cooked through. Remove them from the skillet and set aside.
- In the same skillet, add a bit more olive oil if needed. Sauté chopped onions until softened, then add minced garlic and cook for an additional minute.
- Stir in crushed tomatoes, diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer.
- Add the browned meatballs to the sauce. Simmer on low heat for 20-30 minutes, allowing the flavors to meld.
- Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente.
- Drain the spaghetti and toss with a bit of olive oil to prevent sticking.
- Spoon the meatballs and sauce over the cooked spaghetti.
- Garnish with chopped fresh basil and grated Parmesan cheese and serve hot.
