Ingredients with Measurements:
- 1 pound spaghetti
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Large pot
- Large skillet
- Mixing bowl
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt, and black pepper. Mix until well combined.
4. Form the mixture into meatballs, about 1 1/2 inches in diameter.
5. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8 minutes. Remove the meatballs from the skillet and set aside.
6. In the same skillet, add the onion and garlic and cook until softened, about 5 minutes.
7. Add the crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 10 minutes.
8. Place the meatballs on a baking sheet and bake in the preheated oven for 10 minutes.
9. Serve the spaghetti topped with the tomato sauce and meatballs. Garnish with fresh basil leaves.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 550
- Fat: 21g
- Carbohydrates: 53g
- Protein: 36g
Substitutions for ingredients:
- Ground beef can be substituted with ground pork or ground turkey.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
Variations:
- Add chopped vegetables such as bell peppers, mushrooms, or zucchini to the tomato sauce.
- Use spaghetti squash instead of spaghetti for a low-carb option.
- Add a splash of red wine to the tomato sauce for extra flavor.
Tips and tricks:
- To prevent the meatballs from sticking to the skillet, make sure the skillet is well-oiled before adding the meatballs.
- To make the meatballs more tender, soak the breadcrumbs in milk before adding them to the mixture.
- To save time, use store-bought tomato sauce instead of making your own.
Storage instructions:
- Store leftover spaghetti and meatballs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the spaghetti and meatballs in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the spaghetti and meatballs in a large pasta bowl and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture to help bind the ingredients together.
- If the tomato sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Spaghetti and meatballs is a classic Italian-American dish that originated in the early 20th century.
Flavor profiles:
- Savory, tangy, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy with your favorite beverage.
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Region: Italian