Easy Spaghetti and Meatballs
This classic Italian-American dish features savory meatballs and hearty tomato sauce, perfect for busy weeknights.
Ingredients
For the Pasta
- 12 oz spaghetti
For the Sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 28 oz can crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For the Meatballs
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- Salt and pepper to taste
Instructions
Preparation
- In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Shape into 1-inch meatballs.
- In a large skillet or saucepan, heat olive oil over medium heat. Brown the meatballs on all sides. Remove and set aside.
- In the same pan, sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute.
Cooking
- Add crushed tomatoes, basil, salt, black pepper, and red pepper flakes. Stir and bring to a simmer.
- Return meatballs to the sauce. Simmer uncovered for 20–25 minutes, stirring occasionally.
- Meanwhile, cook spaghetti according to package directions. Drain and set aside.
- Serve meatballs and sauce over spaghetti, topped with extra Parmesan and parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a saucepan over low heat or in the microwave until warmed through. You can also freeze the meatballs and sauce separately for up to three months. When you're ready to enjoy again, simply thaw and reheat before serving. Expert Tips: Use a mix of ground beef and pork for extra flavor in the meatballs. Don't skip browning the meatballs; this enhances their taste. Feel free to add chopped vegetables like bell peppers or zucchini to the sauce for more nutrition.