American · Dinner
Spaghetti and Meatballs
Beef meatballs bound with breadcrumbs, egg, and Parmesan, browned then simmered in a garlic and tomato sauce with oregano. Served over spaghetti and finished with grated Parmesan and fresh basil. A classic Italian-American home-style pasta dish.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
810Calories
48.9gProtein
41.7gFat
56.9gCarbs
8.7gSugar
5.5gFiber
464mgSodium
238mgChol
13.8gSat Fat
685mgPotassium
312mgCalcium
3.8mgIron
1.1mcgVitamin B12
4.2mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
rich-umami
cheat-day
all-time-classics
Instructions
1
Prep
Combine ground beef, breadcrumbs, egg, grated Parmesan, half the minced garlic, salt, and pepper, then roll into 5 or 6 even balls.
2
Sear
Heat olive oil in a wide pan over medium-high and brown the meatballs 4 to 5 minutes, turning, until a deep crust forms but centres stay raw.
3
Saute
Lower to medium, push the meatballs aside and cook the chopped onion and remaining minced garlic 3 minutes until the onion is soft and translucent.
4
Bloom
Stir the tomato paste into the onions and cook over medium 1 minute until it darkens, the raw smell fades and the oil separates.
5
Simmer
Add canned tomatoes and oregano, nestle the meatballs back in, cover and simmer over low 20 minutes until sauce thickens and meatballs show no pink.
6
Plate
Boil the pasta in salted water 9 to 10 minutes until just tender, drain, then pile in a bowl, spoon over meatballs and sauce, finish with Parmesan and basil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground beef
- 1.4 oz40g breadcrumbs-dried
- 22 small eggs
- 1 oz28g Parmesan cheese, plus extra to finish
- 4 cloves4 cloves garlic
- 11 onion
- 11 oz150g, about a third of a 14.5 oz can canned-tomatoes
- 2 tbsp2 tbsp tomato-paste
- 2 tbsp2 tbsp olive-oil
- 1 tsp1 tsp oregano-dried
- 5.2 oz150g pasta-cooked
- a few fresh basil leaves
- salt and black pepper to taste
