Description

Flavorful sauce + garlic-y meatballs + al dente pasta = THE best spaghetti and meatballs, ever! Hassle-free to make and everybody would surely love it!

Ingredients

Scale

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)

1 egg

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

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Instructions

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.

Notes

You can sprinkle more Parmesan cheese before serving if desired.

Prep Time: 20 minutes
Cook Time: 40 minutes