Ingredients
Scale
- 1 pound spaghetti
- 1.5 pounds ground beef
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 teaspoon dried oregano
Instructions
- Combine ground beef, breadcrumbs, Parmesan cheese, egg, parsley, garlic, salt, and pepper in a large bowl and mix well.
- Roll the mixture into meatballs, about 1.5 inches in diameter, and set aside.
- Heat olive oil in a skillet over medium heat and brown meatballs on all sides.
- Remove meatballs and sauté onion and minced garlic until softened.
- Add crushed tomatoes and tomato sauce to the skillet along with oregano, then return the meatballs to the sauce. Simmer for 30-60 minutes.
- Cook spaghetti according to package directions, drain, and set aside.
- Serve spaghetti topped with meatballs and sauce, garnished with basil and extra Parmesan.
Notes
- For richer flavor, mix ground beef with ground pork.
- Soak breadcrumbs in milk for moist meatballs.
- Avoid overcrowding the skillet for better browning.
- Longer simmering enhances sauce flavor.
- Taste and adjust seasoning as needed.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Omnivore
Nutrition
- Serving Size: 1 plate
- Calories: 650 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg