Spaghetti and Meatballs – Page 2

Directions

Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, pepper, oregano, and red pepper flakes (if using). Mix until well combined, then shape the mixture into meatballs, about 1 inch in diameter.
Brown the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Transfer the meatballs to a plate and set aside.
Prepare the Sauce: In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute. Stir in the crushed tomatoes, diced tomatoes, basil, oregano, salt, and pepper. Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally.
Cook the Pasta: Meanwhile, cook the spaghetti according to the package instructions until al dente. Drain the pasta and set aside.
Combine and Serve: Return the meatballs to the skillet with the sauce and let them simmer together for another 5-10 minutes, until the meatballs are cooked through and the sauce has thickened slightly. Serve the meatballs and sauce over the cooked spaghetti, garnished with grated Parmesan cheese and chopped parsley.

Mixing the Meatballs: Be careful not to overmix the meatball mixture, as this can result in tough meatballs. Mix until just combined for tender meatballs.
Saucy Consistency: If the sauce is too thick, you can add a splash of water or broth to thin it out to your desired consistency.
Make-Ahead Option: You can make the meatballs and sauce ahead of time and store them separately in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce and meatballs and cook the pasta fresh.

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