Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 pound spaghetti
- 1 jar (24 ounces) marinara sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Large pot
- Colander
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt, black pepper, garlic powder, onion powder, oregano, basil, and red pepper flakes. Mix well with your hands.
3. Shape 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. Meanwhile, cook the spaghetti according to package instructions in a large pot of salted boiling water. Drain and set aside.
6. In a large saucepan, heat the olive oil over medium heat. Add the marinara sauce and bring to a simmer.
7. Add the meatballs to the sauce and simmer for 10-15 minutes, or until the sauce has thickened and the meatballs are fully coated.
8. Season the sauce with salt and pepper to taste.
9. Serve the meatballs and sauce over the cooked spaghetti.
10. Garnish with grated Parmesan cheese and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Oven: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 600
- Fat: 22g
- Carbohydrates: 63g
- Protein: 34g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Parmesan cheese can be substituted with Romano cheese.
- Fresh parsley can be substituted with dried parsley.
- Spaghetti can be substituted with any other type of pasta.
Variations:
- Add chopped onions and garlic to the meatball mixture for extra flavor.
- Use homemade marinara sauce instead of store-bought.
- Add chopped vegetables, such as bell peppers or mushrooms, to the sauce for extra nutrition.
Tips and tricks:
- Use a cookie scoop to make evenly sized meatballs.
- Wet your hands with water before shaping the meatballs to prevent sticking.
- Use a meat thermometer to ensure the meatballs are fully cooked.
Storage instructions:
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the meatballs and sauce in a saucepan over medium heat until heated through.
Presentation ideas:
- Serve the spaghetti and meatballs on a large platter, garnished with fresh parsley and grated Parmesan cheese.
Garnishes:
- Fresh parsley
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Green beans
Troubleshooting advice:
- If the meatballs are too dry, add a splash of 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:
- Use a meat thermometer to ensure the meatballs are cooked to an internal temperature of 160°F.
- Store leftover meatballs and sauce 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 the spaghetti and meatballs family-style on a large platter, with a side of garlic bread and a Caesar salad.
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Region: Italian