Ingredients
Scale
- 1 lb ground beef (or beef/pork mix)
- ½ cup breadcrumbs
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 1 tsp sugar
- ½ tsp dried basil
- Fresh basil and Parmesan for garnish
- 1 lb spaghetti
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a bowl, mix beef, breadcrumbs, egg, parsley, 2 minced garlic cloves, oregano, salt, and pepper. Roll into 1½-inch meatballs.
- Bake meatballs on prepared sheet for 20–22 minutes until browned. Set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion until soft (~5 minutes). Add remaining garlic, cook 30 seconds. <li id="instruction-step-5" Stir in crushed tomatoes, tomato paste, broth, sugar, and basil. Bring to simmer.
- Add baked meatballs to sauce, cover, and simmer for 20 minutes.
- While sauce simmers, cook spaghetti per package directions. Drain.
- Toss pasta with a bit of sauce, then serve topped with meatballs and extra sauce. Garnish with fresh basil and Parmesan.
Notes
- For extra flavor, brown meatballs in a pan before baking.
- Sauce thickens on cooling — add a splash of broth if too thick.
- Freeze extra meatballs and sauce for up to 3 months.
- Use gluten-free pasta for a GF version.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Baking, Stovetop
- Cuisine: Italian-American
- Diet: High Protein
Nutrition
- Serving Size: 1½ cups pasta + 2 meatballs
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg
