Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and black 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. In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, parsley, garlic powder, salt, and black pepper. Mix well.
3. Form the mixture into 1 1/2-inch meatballs and place them on a baking sheet.
4. Bake the meatballs for 20-25 minutes or until cooked through.
5. While the meatballs are cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
6. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
7. Add the crushed tomatoes, basil, oregano, red pepper flakes, salt, and black pepper to the skillet. Stir to combine.
8. Add the cooked meatballs to the skillet and simmer for 10-15 minutes.
9. Drain the spaghetti and add it to the skillet with the meatballs and sauce. Toss to combine.
10. Serve hot, garnished with fresh basil leaves.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 580
- Fat: 19g
- Carbohydrates: 65g
- 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.
- Milk can be substituted with almond milk or soy milk.
- Spaghetti can be substituted with any type of pasta.
Variations:
- Add chopped bell peppers or mushrooms to the sauce for extra flavor.
- Use Italian sausage instead of ground beef for a spicier meatball.
- Add a splash of red wine to the sauce for a richer flavor.
Tips and tricks:
- Don't overmix the meatball mixture, as it can make the meatballs tough.
- Use a cookie scoop or tablespoon to measure out the meatball mixture for even-sized meatballs.
- Make the meatballs ahead of time and freeze them for a quick and easy weeknight dinner.
Storage instructions:
- Store leftover spaghetti and meatballs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the spaghetti and meatballs in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the spaghetti and meatballs in a large bowl or on individual plates.
- Garnish with fresh basil leaves for a pop of color.
Garnishes:
- Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the meatballs are too dry, add more milk to the mixture.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftover spaghetti and meatballs 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.
Flavor profiles:
- Savory
- Tangy
- Spicy
Serving suggestions:
- Serve with garlic bread and a Caesar salad for a complete meal.
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Region: Italian