Spaghetti and Meatballs

Name: Spaghetti and Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 people
Ingredients: 1 lb. ground beef; 1/2 cup Italian breadcrumbs; 1/4 cup white onion, finely chopped or grated; 1 egg; 2 Tbsp. ketchup; 1 Tbsp. Dijon mustard; 2 cloves garlic, minced; 2 tsp. Worcestershire; 1 tsp. garlic powder; 1 tsp. dried parsley; 1 tsp. salt; 1/2 tsp. oregano; 2 tbsp olive oil; 48 oz. red sauce (or 2 jars); Parmesan/Parsley/Basil for garnish; 1 lb. spaghetti pasta, cooked; 1/2 cup reserved pasta water

User Reviews

4.8

54 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 people
Calories
440 kcal
Course
Main Course
Cuisine
American

Spaghetti and Meatballs

Ulric Williams

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An easy spaghetti and meatballs recipe: a classic recipe the whole family will love!

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Ingredients

Servings

1 lb. ground beef
1/2 cup Italian breadcrumbs
1/4 cup white onion, finely chopped or grated
1 egg
2 Tbsp. ketchup
1 Tbsp. Dijon mustard
2 cloves garlic, minced
2 tsp. Worcestershire
1 tsp. garlic powder
1 tsp. dried parsley
1 tsp. salt
1/2 tsp. oregano
2 tbsp olive oil
48 oz. red sauce (or 2 jars)
Parmesan/Parsley/Basil for garnish.
1 lb. spaghetti pasta, cooked
1/2 cup reserved pasta water

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Instructions

Cook your spaghetti or pasta of choice and be sure to reserve 1/2 cup of the starchy pasta water.
Combine all of the ingredients: In a large bowl, gently mix together all of the ingredients for the meatballs: ground beef, breadcrumbs, egg, onions, ketchup, Dijon, garlic, oregano, garlic powder, parsley, salt, and Worcestershire. Work the meat just until combined either with clean hands or a spatula or spoon.
Form into meatballs: I like to have a rimmed baking sheet by my side so I can place the rolled meatballs onto it. Either using your hands or a cookie scoop, scoop out some of the meat mixture and roll into a ball ~2-3 Tbsp. each. Continue shaping until all meat is used and place on the baking sheet, not touching. You will have about ~17-18 meatballs.
Cook the meatballs: In a large frying pan over medium heat, warm 1-2 Tbsp. olive oil. Place meatballs down in an even layer and cook on each side for 3-5 minutes or until they are browned on each side.
Simmer meatballs: Pour the red sauce and the 1/2 cup reserved pasta over the meatballs, bring to a simmer. Turn the heat down to low and cover with a lid. Allow to simmer for 15-20 minutes. The longer they simmer the more tender they become!
Serve meatballs over cooked spaghetti noodles and garnish with cheese and Italian parsley.

Equipments used:

Notes

Avoid overworking the meat. Mix the meat and other ingredients just until combined. I also recommend using your hands for this step; since you can actually feel when things are mixed, you’re less likely to overwork the meat. Use a spoon if this grosses you out!
After you roll your meatballs, if you feel like they got warm, pop them in the fridge for 30 minutes. You want to keep the fat from melting and breaking down before you cook the meatballs. This also helps them from breaking apart. Alternatively, you can chill the meat, then roll into balls.
Meatballs can be frozen for up to 2 months. Be sure to let them cool completely before freezing.