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Spaghetti with Meatballs
5 from 15 votes

Spaghetti with Meatballs

Spaghetti with Meatballs pairs tender meatballs made from ground beef, white bread soaked in cream and egg, and seasonings with a tomato-based sauce simmered with garlic, herbs, and crushed and diced tomatoes. The meatballs are browned before simmering in the sauce, which is then served over al dente spaghetti and garnished with fresh parsley and extra Parmesan cheese.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 8 servings
Calories: 484 kcal
Course: Main Course
Cuisine: Italian, American

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)
  • black pepper freshly ground
  • salt freshly ground
  • 1 pound spaghetti for serving
  • parsley minced, for garnish, fresh

Instructions

To make the meatballs:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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:
  1. 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.
  2. 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).
  3. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 484

% 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.