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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Special equipment needed:
- Large pot for cooking spaghetti
- Large mixing bowl
- Large skillet
- Wooden spoon
- Meatball scoop or spoon
- Baking sheet
Step-by-step instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt, and black pepper. Mix well with your hands.
3. Use a meatball scoop or spoon to form meatballs about 1 1/2 inches in diameter.
4. Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 5-7 minutes. Remove meatballs from the skillet and set aside.
5. In the same skillet, add chopped onion and garlic. Cook until softened, about 3-5 minutes.
6. Add crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Stir well and bring to a simmer.
7. Return meatballs to the skillet and spoon sauce over them. Cover and simmer for 15-20 minutes, or until meatballs are cooked through.
8. Serve meatballs and sauce over cooked spaghetti. Top with grated Parmesan cheese.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking meatballs and sauce
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 22g
Carbohydrates: 54g
Protein: 32g
Sodium: 950mg
Sugar: 10g
Substitutions for ingredients:
Ground beef can be substituted with ground turkey or chicken. Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers. Crushed tomatoes can be substituted with diced tomatoes or tomato sauce.
Variations:
Add chopped bell peppers, mushrooms, or zucchini to the sauce for extra vegetables. Use different types of pasta, such as penne or linguine. Add a splash of red wine to the sauce for extra flavor.
Tips and tricks:
To prevent meatballs from sticking to the skillet, make sure the skillet is well-oiled and hot before adding the meatballs. Use a meatball scoop or spoon to make uniform-sized meatballs. To make ahead, cook meatballs and sauce separately and refrigerate until ready to serve. Reheat meatballs and sauce together in a skillet over medium heat.
Storage instructions:
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat meatballs and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve spaghetti and meatballs on a large platter with grated Parmesan cheese and chopped fresh parsley on top.
Garnishes:
Grated Parmesan cheese and chopped fresh parsley
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Garlic bread, Caesar salad, roasted vegetables
Troubleshooting advice:
If the sauce is too thick, add a splash of water or chicken broth to thin it out. If the meatballs are too dry, add a splash of milk or more breadcrumbs to the mixture.
Food safety advice:
Make sure the internal temperature of the meatballs reaches 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 recipes to the ingredients available in their new country.
Flavor profiles:
Savory, meaty, tangy, slightly spicy
Serving suggestions:
Serve spaghetti and meatballs family-style on a large platter or individual plates.
Related Categories
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Region: Italian
Taste: Savory, Rich, Hearty, Comforting, Tangy