Ingredients with Measurements:
- 1 pound spaghetti
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
Special equipment needed:
- Large pot for boiling spaghetti
- Large skillet for cooking meatballs
- Baking sheet for baking meatballs
- Blender or food processor for making sauce
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, milk, egg, garlic, oregano, salt, black pepper, and red pepper flakes until well combined.
3. Form the mixture into meatballs about 1 1/2 inches in diameter.
4. Place the meatballs on a baking sheet and bake 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 instructions until al dente.
6. In a blender or food processor, puree the crushed tomatoes, basil, parsley, and olive oil until smooth.
7. In a large skillet, heat the tomato sauce over medium heat. Add the cooked meatballs and simmer for 10 minutes.
8. Drain the spaghetti and add it to the skillet with the meatballs and sauce. Toss to coat.
9. Serve hot, garnished with additional Parmesan cheese and chopped parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 650
- Fat: 28g
- Carbohydrates: 63g
- Protein: 36g
- Sodium: 1350mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Spaghetti can be substituted with any type of pasta.
- Crushed tomatoes can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add chopped vegetables such as onions, bell peppers, or mushrooms to the tomato sauce.
- Use different herbs such as thyme, rosemary, or sage in the meatballs.
- Add a splash of red wine to the tomato sauce for extra flavor.
Tips and tricks:
- To prevent the meatballs from sticking to the baking sheet, lightly grease it with cooking spray or oil.
- To make the meatballs more tender, soak the breadcrumbs in milk for a few minutes before adding them to the mixture.
- To make the sauce thicker, simmer it for a longer period of time.
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 stove over low heat until heated through.
Presentation ideas:
- Serve the spaghetti and meatballs on a large platter with a sprinkle of chopped parsley and grated Parmesan cheese.
Garnishes:
- Chopped parsley and grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Steamed broccoli
Troubleshooting advice:
- If the meatballs are too dry, add more milk or water to the mixture.
- If the tomato sauce is too thin, simmer it for a longer period of time to thicken it.
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 popular Italian-American dish that originated in the early 20th century.
Flavor profiles:
- Savory, tangy, and slightly spicy
Serving suggestions:
- Serve the spaghetti and meatballs family-style on a large platter for a casual dinner party or potluck.
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