Go Back
Print

Classic Spaghetti and Meatballs

Here's a classic recipe for a comforting, delicious Spaghetti and Meatballs dish that the entire family will love! Perfect for a weeknight meal, and you can even make it ahead and freeze or refrigerate for later.

Materials

- For the Meatballs:

  • - 1 pound ground beef
  • - 1 onion finely chopped
  • - 2 cloves garlic minced
  • - 1 egg
  • - 1 cup breadcrumbs
  • - 1 cup grated Parmesan cheese
  • - Salt and pepper to taste
  • - Fresh basil leaves chopped (optional)

- For the Spaghetti and Sauce:

  • - 1 pound spaghetti
  • - 1 cup tomato sauce
  • - 1 cup reserved pasta water
  • - Fresh basil leaves chopped (optional)

Instructions

  • **Preheat the Oven:** Preheat your oven to 400°F (200°C).
  • **Prepare the Meatball Mixture:** In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, egg, breadcrumbs, Parmesan cheese, salt, and pepper. Mix with your hands until just combined. Be careful not to overmix to keep the meatballs tender.
  • **Shape the Meatballs:** Shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place them on a baking sheet lined with parchment paper.
  • **Bake the Meatballs:** Bake the meatballs in the preheated oven for 18-20 minutes, or until they are cooked through.
  • **Cook the Spaghetti:** While the meatballs are baking, cook the spaghetti in a large pot of boiling, salted water until al dente. Reserve 1 cup of the pasta water before draining the spaghetti.
  • **Prepare the Sauce:** In a large saucepan, combine the tomato sauce and the reserved pasta water. Bring the sauce to a simmer over medium heat.
  • **Combine Meatballs and Sauce:** Add the baked meatballs to the saucepan and simmer for a few minutes to coat the meatballs with the sauce.
  • **Mix Spaghetti with Sauce:** Add the cooked spaghetti to the saucepan, tossing everything together until the spaghetti is well coated with the sauce and meatballs.
  • **Serve:** Serve hot, garnished with chopped fresh basil leaves if desired.

Notes

This dish can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the oven or on the stovetop for best results.