Ingredients with Measurements:
- 1 pound spaghetti
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/2 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
- 4 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 cup red wine
- Salt and pepper to taste
Special equipment needed:
- Large pot for cooking spaghetti
- Large skillet for cooking meatballs and sauce
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt, and black pepper. Mix well.
3. Form the mixture into meatballs about 1 inch in diameter.
4. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 8-10 minutes. Remove meatballs from skillet and set aside.
5. In the same skillet, add onion and garlic. Cook until softened, about 5 minutes.
6. Add crushed tomatoes, oregano, red pepper flakes, and red wine. Stir to combine.
7. Add meatballs back into the skillet and simmer for 15-20 minutes until the sauce has thickened and the meatballs are cooked through.
8. Season with salt and pepper to taste.
9. Serve meatballs and sauce over cooked spaghetti.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 22g
Carbohydrates: 60g
Protein: 35g
Sodium: 1200mg
Substitutions for ingredients:
- Ground pork or turkey can be substituted for ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Fresh basil can be used instead of parsley.
- White wine can be used instead of red wine.
Variations:
- Add chopped bell peppers or mushrooms to the sauce for extra flavor and nutrition.
- Use spaghetti squash instead of spaghetti for a low-carb option.
- Make mini meatballs and serve as an appetizer.
- Use different types of pasta, such as penne or rigatoni.
Tips and tricks:
- Make sure to brown the meatballs well before adding them to the sauce for maximum flavor.
- If the sauce is too thick, add a little bit of water or chicken broth to thin it out.
- Make extra meatballs and freeze them for a quick and easy meal later on.
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 in a large pasta bowl and garnish with fresh parsley and grated Parmesan cheese.
Garnishes:
Fresh parsley and grated Parmesan cheese.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
Side salad and garlic bread.
Troubleshooting advice:
If the meatballs are falling apart, add more breadcrumbs to the mixture to help bind them together.
Food safety advice:
Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
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 with a glass of red wine.
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Region: Italian