Spaghetti with Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
484 kcal
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Course
Main Course
Spaghetti with Meatballs
Description
The meatballs start by creating a moist panade from egg, heavy cream, and white sandwich bread to ensure tenderness. This mixture is combined with ground beef, finely chopped onion, fresh parsley, oregano, salt, and pepper to form meatballs about 1 inch in diameter. These are browned in olive oil to develop crusty exteriors and then set aside.
The sauce is made by sautéing minced garlic in olive oil, then adding crushed and diced canned tomatoes with their juices along with dried basil, oregano, and optional sugar to balance acidity. The browned meatballs are added back to this simmering sauce to finish cooking and absorb flavors. Black pepper and salt are adjusted to taste.
Cooked spaghetti serves as the base, topped with the sauce and meatballs, garnished with freshly chopped parsley and a sprinkling of grated Parmesan cheese for a hearty, comforting pasta dish.
This recipe yields about eight servings with approximately 2 ounces of pasta per person. Store leftovers in a covered container in the refrigerator for up to four days. Fine chopping of onion avoids large bits in meatballs, and optional sugar in the sauce helps moderate tomato acidity.
Ingredients
For the meatballs:
- 1 egg
- 1/4 cup heavy cream
- 1 lice white sandwich bread (see note 1)
- 1 pound ground beef
- 1/4 cup Parmesan Cheese plus more for topping, freshly grated
- 1 medium onion finely chopped (about 1 cup, see note 2)
- 1 tablespoon parsley chopped, fresh
- 1/4 teaspoon oregano crushed, dried
- 1 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons olive oil
For the sauce and pasta:
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes undrained
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon granulated sugar optional (see note 3)
- salt freshly ground
- black pepper freshly ground
- 1 pound spaghetti for serving
- parsley minced, for garnish, fresh
Instructions
To make the meatballs:
- In a large bowl, mash together egg, cream, and bread until a smooth paste forms. Add beef, onion, fresh parsley, dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Using a strong rubber spatula or your hands, mix well. Working with 1 heaping tablespoon at a time, roll the meat mixture into 1-inch balls and place on a baking sheet.
- In a large skillet over medium heat, heat olive oil. Add meatballs and cook, turning occasionally until brown on all sides, about 10 minutes. Remove from pan and place on a paper-lined plate.
To make the sauce and pasta:
- In a medium saucepan over medium-high heat, add olive oil and heat until shimmering. Add minced garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes (Be careful! They may splatter when they hit the hot oil, so keep the lid handy), diced tomatoes and their juice, basil, oregano, and sugar. Bring the sauce to boil over medium-high heat.
- Add meatballs to the pan, reduce heat to medium, and simmer uncovered until flavors have blended and meatballs reach an internal temperature of 155 degrees on an internal thermometer, about 10 to 15 minutes. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
- While the sauce is simmering, bring 4 quarts of water and 1 tablespoon salt to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain pasta well. Serve pasta topped with tomato sauce and meatballs, garnishing with grated parmesan, if desired.
Notes
- Use white sandwich bread combined with egg and cream to create a panade for tender meatballs.
- Finely chop the onion to avoid large pieces within the meatballs.
- Sugar in the tomato sauce is optional and can help balance acidity according to taste.
- The recipe yields 8 servings with about 2 ounces of spaghetti per serving.
- Store any leftovers refrigerated, covered, for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 2 oz pasta | |
| Calories | 484kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 360mg | 15% |
| Potassium | 330mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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