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Homemade Spaghetti and Meatball Recipe photo

Spaghetti and Meatball Recipe

Classic spaghetti served with tender homemade beef meatballs in a simple tomato sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings

Equipment

  • Large Bowl
  • Baking Sheet
  • Large Skillet
  • Medium Saucepan
  • Pot for pasta
  • Measuring Spoons
  • Knife
  • Cutting Board

Ingredients
  

  • 1 egg
  • 1/4 cup heavy cream
  • 1 slice white sandwich bread see note 1
  • 1 pound ground beef
  • 1/4 cup freshly grated Parmesan cheese plus more for topping
  • 1 medium onion peeled and finely chopped (about 1 cup, see note 2)
  • 1 tablespoon fresh parsley chopped
  • 1/4 teaspoon dried oregano crushed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil for browning meatballs
  • 1 tablespoon olive oil for sauce
  • 4 cloves garlic minced
  • 28 ounce crushed tomatoes 1 (28-ounce) can
  • 14.5 ounce diced tomatoes 1 (14.5-ounce) can, undrained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar optional (see note 3)
  • salt and freshly ground black pepper to taste
  • 1 pound spaghetti for serving
  • minced fresh parsley for garnish

Instructions
 

  • In a large bowl, mash together the egg, heavy cream, and the slice of white bread until you form a smooth paste (an apanade).
  • Add the ground beef, finely chopped onion, grated Parmesan, chopped parsley, 1/4 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl.
  • Mix thoroughly with a spatula or your hands until evenly combined, then shape the mixture into 1-inch meatballs using a heaping tablespoon for each and place them on a baking sheet.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides, turning occasionally, about 10 minutes; transfer browned meatballs to a paper-lined plate.
  • In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat until shimmering, then add the minced garlic and cook until fragrant, about 30 seconds.
  • Add the crushed tomatoes, undrained diced tomatoes, 1 teaspoon dried basil, 1 teaspoon dried oregano, and the optional 1 teaspoon sugar to the saucepan. Bring the sauce to a boil.
  • Return the browned meatballs to the sauce, reduce heat to medium, and simmer uncovered until the meatballs reach 155°F (about 10–15 minutes) and the flavors meld. Season to taste with salt and pepper.
  • While the sauce simmers, bring about 4 quarts of water and 1 tablespoon salt to a boil in a pot. Add the spaghetti and cook until al dente, about 10 minutes, then drain well.
  • Serve the spaghetti topped with meatballs and tomato sauce, and garnish with additional grated Parmesan and minced fresh parsley if desired.

Notes

  • Use white sandwich bread mashed with egg and cream to keep meatballs tender.
  • Finely chop the onion to avoid large pieces in the meatballs.
  • Add a pinch of sugar to the sauce to balance acidity, or omit if preferred.
  • Recipe yields 8 servings with about 2 ounces of pasta per serving.
  • Store leftovers covered in the refrigerator for up to 4 days.