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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Large pot for cooking spaghetti
- Large skillet for cooking meatballs and sauce
- Mixing bowl for meatballs
- Wooden spoon or spatula for stirring
Step-by-step instructions:
1. Cook spaghetti according to package instructions in a large pot of salted boiling water. Drain and set aside.
2. In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt, and black pepper. Mix well and form into 1-inch meatballs.
3. 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 skillet and set aside.
4. In the same skillet, add onion and garlic and cook until softened, about 3-5 minutes.
5. Add crushed tomatoes, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Stir well and bring to a simmer.
6. Add meatballs back to the skillet and simmer for 10-15 minutes, or until meatballs are cooked through.
7. Serve meatballs and sauce over cooked spaghetti. Garnish with fresh basil leaves.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Meatballs and sauce should be simmered over medium heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 620
- Fat: 22g
- Carbohydrates: 67g
- Protein: 38g
- Sodium: 830mg
- Fiber: 6g
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 Romano cheese or Asiago cheese.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add chopped bell peppers or mushrooms to the sauce for added flavor and nutrition.
- Use spaghetti squash or zucchini noodles instead of traditional spaghetti for a low-carb option.
- Make the meatballs with a combination of ground beef and ground pork for a different flavor profile.
Tips and tricks:
- To prevent meatballs from sticking to the skillet, make sure the skillet is well-oiled before adding the meatballs.
- To make the meatballs more tender, soak the breadcrumbs in milk before adding them to the meat mixture.
- To save time, make the meatballs ahead of time and freeze them until ready to use.
Storage instructions:
- Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place meatballs and sauce in a saucepan over medium heat and stir until heated through.
Presentation ideas:
- Serve meatballs and sauce in a large pasta bowl and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- 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 meat mixture to help bind it together.
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. It is not a traditional Italian dish, but rather a dish that was created by Italian immigrants in the United States.
Flavor profiles:
- Savory, tangy, and slightly spicy.
Serving suggestions:
- Serve hot with a side salad and garlic bread.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Rich, Hearty, Tomato, Garlicky, Herby, Tomato-Y