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, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Large pot for boiling spaghetti
- Large skillet for cooking meatballs and sauce
- Mixing bowl for meatball mixture
- Baking sheet for meatballs
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine ground beef, breadcrumbs, parmesan cheese, parsley, egg, salt, and pepper. Mix well.
3. Roll the mixture into meatballs, about 1 inch in diameter.
4. Place the meatballs on a baking sheet and bake for 20 minutes, or until cooked through.
5. In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
6. Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Stir well.
7. Add the meatballs to the skillet and simmer for 10 minutes, stirring occasionally.
8. While the meatballs are simmering, cook spaghetti according to package instructions in a large pot of salted boiling water.
9. Drain the spaghetti and transfer to a serving dish.
10. Top the spaghetti with the meatballs and sauce.
11. Garnish with fresh basil leaves.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 550
Fat: 18g
Carbohydrates: 67g
Protein: 30g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Fresh basil can be used instead of parsley.
Variations:
- Add chopped bell peppers and mushrooms to the sauce for extra flavor and nutrition.
- Use spaghetti squash instead of regular spaghetti for a low-carb option.
- Use different types of ground meat, such as pork or lamb, for a different flavor.
Tips and tricks:
- Make sure to mix the meatball mixture well to ensure even distribution of ingredients.
- Use a cookie scoop or tablespoon to measure out the meatball mixture for even-sized meatballs.
- To prevent the meatballs from sticking to the baking sheet, lightly spray the sheet with cooking spray or line it with parchment paper.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the spaghetti and meatballs in a large serving dish and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the meatballs are too dry, add a little bit of milk to the meatball mixture to moisten it.
- If the sauce is too thick, add a little bit of water to thin it out.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Spaghetti and meatballs is a classic Italian-American dish that originated in the early 20th century. It was popularized by Italian immigrants who settled in the United States and adapted their traditional dishes to the ingredients available in their new country.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the meatballs and tomato sauce, with a hint of sweetness from the onions and garlic.
Serving suggestions:
Serve the spaghetti and meatballs with garlic bread and a Caesar salad for a complete meal.
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Region: Italian