Spaghetti, anyone? Nobody would say no to a super-delicious spaghetti dish recipe, more so if it comes with meatballs. Yes, MEATBALLS in the house tonight! 🙂
Spaghetti and meatballs have been around since time immemorial. You say the name out loud to children, and they’d be screaming in joy and excitement. I did when I was a kid. 🙂 If you have a full-house and you have kids running around all the time, serving this dish is one great way to have them settle down. That’s a promise! 🙂
The secret to this recipe is how you make the sauce, what you put in it, and, of course, the way you create those meatballs, too.
Looking at the finished product, you might think that it takes several hours to accomplish it. But what if I tell you that you can actually make this old-time favorite in just an hour or even less? That’s for real! So if you are looking for a quick dinner, this is one of the recipes that you should consider. It’s good to serve during special gatherings as well. Everybody would be dying to have 3 or more of those flavorful meatballs, so make as much as you can! 🙂
Flavorful sauce + garlic-y meatballs + al dente pasta = THE best spaghetti and meatballs, ever! Hassle-free to make and everybody would surely love it!
1 pound spaghetti
1 pound ground beef
1 can crushed tomatoes (28 ounces)
1/3 cup bread crumbs
1/4 cup each finely chopped parsley and freshly grated Parmesan cheese (add more for serving)
2 garlic cloves (minced)
1/2 cup onion (finely chopped)
1/2 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
1 bay leaf
salt and pepper
- Cook spaghetti in a large pot of boiling water until al dente. Drain.
- Combine beef with egg, parsley, Parmesan, bread crumbs, garlic, 1 tsp. salt, and red pepper flakes. Mix well and form about 15 to 16 balls.
- Heat oil in a large pot over medium heat. Cook meatballs in it and turn occasionally so all sides get brown. Once cooked, transfer them to a plate.
- Add onion to the pot and cook until translucent, then add bay leaf and crushed tomatoes. Season with salt and pepper. Bring to a simmer then add the meatballs back. Simmer for about 10 minutes or until the sauce gets thick.
- Scoop sauce with meatballs over pasta and serve.
You can sprinkle more Parmesan cheese before serving if desired.
If making this dish, don’t ever get tempted to go for store-bought meatballs because they will never taste the same. I highly recommend that you make your own at home following the recipe above. Making meatballs should not be a hassle at all since they are really easy to put together. And another thing – never skip the breadcrumbs either.
It is important that you simmer the meatballs with the sauce so they can absorb more flavor. When it comes to ground beef, it would be best to get the lean type.