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Spaghetti and Meatball Recipe

Classic spaghetti with tender homemade meatballs in a simple tomato sauce.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8 servings

Ingredients

  • 1 egg
  • 1/4 cup heavy cream
  • 1 slice white sandwich bread see note 1
  • 1 pound ground beef
  • 1/4 cup freshly grated Parmesan cheese plus more for topping
  • 1 medium onion peeled and finely chopped (about 1 cup; see note 2)
  • 1 tablespoon fresh parsley chopped
  • 1/4 teaspoon dried oregano crushed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil for browning meatballs
  • 1 tablespoon olive oil for sauce
  • 4 cloves garlic minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes undrained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar optional (see note 3)
  • Salt and freshly ground black pepper to taste
  • 1 pound spaghetti for serving
  • minced fresh parsley for garnish

Instructions

  • In a large bowl, mash the egg, heavy cream, and white bread slice together until a smooth paste forms (an apanade).
  • Add the ground beef, finely chopped onion, grated Parmesan, chopped parsley, 1/4 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl and mix thoroughly with a spatula or your hands until combined.
  • Using about 1 heaping tablespoon of mixture per meatball, roll into 1-inch balls and arrange them on a baking sheet.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and brown, turning occasionally, about 8–10 minutes; remove browned meatballs to a paper-lined plate.
  • In a medium saucepan, heat 1 tablespoon olive oil over medium-high until shimmering. Add the minced garlic and cook until fragrant, about 30 seconds.
  • Carefully add the crushed tomatoes and diced tomatoes (undrained) to the saucepan, then stir in 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1 teaspoon sugar (optional). Bring the sauce to a boil over medium-high heat.
  • Add the browned meatballs to the sauce, reduce heat to medium, and simmer uncovered until the flavors meld and meatballs reach 155°F internally, about 10–15 minutes; season with additional salt and pepper to taste.
  • While the sauce simmers, bring 4 quarts of water and 1 tablespoon salt to a boil in a large pot. Add the spaghetti and cook until al dente, about 10 minutes; drain well.
  • Serve the drained spaghetti topped with meatballs and tomato sauce and garnish with additional grated Parmesan and minced fresh parsley if desired.

Equipment

  • Large Bowl
  • Baking Sheet
  • Large Skillet
  • Medium Saucepan
  • Wooden spoon or spatula
  • Measuring Spoons
  • Measuring Cups
  • pot (for pasta)

Notes

  • Use white sandwich bread mashed with egg and cream to keep meatballs tender.
  • Finely chop the onion to avoid large chunks in meatballs.
  • Use a pinch of sugar in the sauce to balance acidity, or omit.
  • Recipe yields 8 servings with about 2 oz pasta per serving.
  • Store leftovers covered in the refrigerator for up to 4 days.