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
- 4 garlic cloves, 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 for boiling spaghetti
- Large skillet for cooking meatballs and sauce
- Mixing bowl
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a mixing bowl, combine ground beef, breadcrumbs, parmesan cheese, parsley, egg, salt, and black pepper. Mix well and form into 1 1/2-inch meatballs.
3. Place meatballs on a baking sheet and bake for 15-20 minutes or until browned and cooked through.
4. In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
5. Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Stir to combine and bring to a simmer.
6. Add meatballs to the skillet and simmer for 10-15 minutes, stirring occasionally.
7. While the meatballs are cooking, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.
8. Drain spaghetti and toss with the meatballs and sauce.
9. Serve hot, garnished with fresh basil leaves.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 550
- Fat: 19g
- Carbohydrates: 60g
- Protein: 32g
- Sodium: 900mg
- Sugar: 9g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.
- Fresh parsley can be substituted with fresh basil or oregano.
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 with toothpicks.
Tips and tricks:
- Use a cookie scoop to form evenly sized meatballs.
- To make the meatballs extra tender, soak the breadcrumbs in milk before adding to the mixture.
- To prevent the spaghetti from sticking together, toss with a little bit of olive oil after draining.
Storage instructions:
- Store leftover spaghetti and meatballs 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 on a large platter with fresh basil leaves and grated parmesan cheese on top.
Garnishes:
- Fresh basil leaves
- Grated parmesan cheese
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water or chicken broth to thin it out.
- If the meatballs are falling apart, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
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 with a side salad and garlic bread.
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Region: Italian