Spaghetti and Meatballs
Spaghetti and meatballs is a classic comfort dish of tender, herb seasoned meatballs simmered in a rich tomato sauce and piled over a tangle of pasta. The meatballs stay juicy by finishing in the sauce, which also deepens the flavor of the whole dish. It is a crowd pleasing family dinner that always brings everyone to the table.
- ⏱ 40 min
- 📊 medium
- 🍽 Family
Ingredients
- 500 g ground beef
- 60 g breadcrumbs
- 60 ml milk
- 700 g marinara sauce
- 400 g spaghetti
Instructions
- In a bowl, combine ground beef with breadcrumbs, grated parmesan, egg, minced garlic, chopped parsley, salt, and pepper, mixing gently just until combined.
- Roll the mixture into evenly sized balls about the size of a golf ball so they cook at the same rate.
- Heat oil in a large skillet over medium high heat and brown the meatballs on all sides, turning carefully, until they have a deep crust but are not yet cooked through.
- Remove the meatballs and in the same pan saute onion and garlic, then pour in crushed tomatoes and a pinch of sugar, oregano, and basil.
- Return the meatballs to the sauce, lower the heat, and simmer gently for about 20 minutes until they are cooked through and reach 71C (160F).
- Meanwhile, cook the spaghetti in well salted boiling water until al dente, then reserve a little pasta water before draining.
- Toss the drained pasta with a ladle of sauce, then plate it and top with the meatballs, more sauce, and a generous shower of grated parmesan and basil.
💡 Chef's tip
Simmer the browned meatballs gently in the sauce to finish cooking rather than fully cooking them in the pan, because this keeps them moist and lets them absorb the tomato flavor.
A panade (bread soaked in milk) mixed into the meat is the secret to meatballs that stay tender and moist instead of dense and tough.
Nutrition (per serving)
- Calories: 560 kcal
- Protein: 30 g
- Carbs: 62 g
- Fat: 22 g
