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
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Special equipment needed:
- Large pot for boiling spaghetti
- Large skillet for cooking meatballs and sauce
- Mixing bowl for combining meatball ingredients
- Wooden spoon 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 pepper. Mix well and form into meatballs.
3. Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 8-10 minutes. Remove meatballs from skillet and set aside.
4. In the same skillet, add onion and garlic. Cook until onion is translucent, about 5 minutes.
5. Add crushed tomatoes to the skillet and bring to a simmer. Cook for 10 minutes.
6. Add heavy cream to the skillet and stir to combine. Cook for an additional 5 minutes.
7. Add meatballs back to the skillet and simmer for 10 minutes.
8. Serve meatballs and sauce over cooked spaghetti. Top with grated Parmesan cheese.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for cooking meatballs and sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 600
- Fat: 28g
- Carbohydrates: 54g
- Protein: 32g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef
- Panko breadcrumbs can be used instead of regular breadcrumbs
- Half-and-half can be used instead of heavy cream
Variations:
- Add chopped bell peppers and mushrooms to the sauce for extra flavor and nutrition
- Use spaghetti squash instead of spaghetti for a low-carb option
- Use Italian sausage instead of ground beef for a spicier version
Tips and tricks:
- Make sure to salt the boiling water for the spaghetti to add flavor
- Wet your hands before forming meatballs to prevent sticking
- Use a meat thermometer to ensure meatballs are cooked to an internal temperature of 160°F
Storage instructions:
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat meatballs and sauce in a skillet over medium heat until heated through
Presentation ideas:
- Serve spaghetti and meatballs in a large pasta bowl for a family-style meal
- Garnish with fresh parsley or basil for added color and flavor
Garnishes:
- Grated Parmesan cheese
- Fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Green beans
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out
- If the meatballs are falling apart, add more breadcrumbs to the mixture to help bind them together
Food safety advice:
- Cook meatballs to an internal temperature of 160°F to ensure they are safe to eat
- Store leftover meatballs and sauce in the refrigerator for up to 3 days
Food history:
- Spaghetti and meatballs is a classic Italian-American dish that originated in the early 20th century
Flavor profiles:
- Savory, creamy, tangy
Serving suggestions:
- Serve with a side of garlic bread and a Caesar salad for a complete meal
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Rich, Tangy, Hearty, Comforting