Spaghetti with Meatballs

Tiffany Benda
May 13, 2020
Recipes

Level: Easy

Yield: 4 servings

Total: 35 min

Prep: 15 min

Cook: 20 min

Level: Easy

Total: 35 min

Prep: 15 min

Cook: 20 min

Yield: 4 servings

What’s more amazing than spaghetti with meatballs? I stole this five star recipe from my grandmother (Let’s face it, grandmothers are where all recipes come from...) Please remember, the key to making a great pasta is to not overcook the noodles. Make sure they’re Al Dente, otherwise you might as well just throw them away and start over! I make way too many meatballs for the spaghetti, then store the rest in the freezer for next time. They can be used in many other dishes, too! I hope you and your family will enjoy this American twist on an Italian Dish!

Ingredients

500 grams of spaghetti noodles

salt for pasta water

Meatballs:

500 grams of ground beef

2 1/2 teaspoons Worcestershire sauce, eyeballing it is ok!

1 egg

1/2 cup of bread crumbs

1/4 cup grated Parmesan cheese

2 cloves of garlic, chopped

1 teaspoon paprika, optional

Salt and pepper to taste

Sauce: (NOTE: I love sauce so I double this!)

2 tablespoons extra-virgin olive oil, about 2 circles around the pan

1/2 teaspoon crushed red pepper flakes, can be omitted

1 small onion, finely chopped

4 cloves of garlic, crushed or chopped

1 beef bouillon cube, plus recommended water

1 can of crushed tomatoes

A handful of chopped parsley

10 fresh basil leaves, torn or thinly sliced

Directions

Heat oven to 220 degrees C.

Heat a large pot with water for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll into 4 cm medium-sized balls and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef cube and water, can of tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce. Turn meatballs in remaining sauce. Place pasta in serving dish or on plates and top with meatballs and sauce. Add grated cheese if desired. Serve with bread or garlic bread.

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