Spaghetti and Meatballs – Indulge in the comforting embrace of homemade Spaghetti and Meatballs! This classic recipe is a labor of love that brings together tender pasta, flavorful ground beef meatballs, and a rich tomato sauce. With its irresistible aroma and mouthwatering taste, it’s no wonder this dish has become a beloved staple in households around the world. Join me on a culinary journey as we unlock the secrets of this timeless recipe and discover why it’s worth every savory bite.
Picture this: the aroma of simmering tomato sauce wafting through the kitchen, filling the air with anticipation. This recipe holds a special place in my heart as it has become a beloved favorite for my husband and our little family. I still remember the first time I made these homemade meatballs—rolling them up with my daughter, her little hands eagerly shaping the mixture. The joy in my husband’s eyes as he savored his first bite was truly priceless. From that moment on, our home has been filled with warmth and contentment every time we gather around the table to enjoy this comforting dish. It has become an emblem of love, tradition, and the simple pleasures of home-cooked meals.
Why This Recipe is a Must-Try: Savor the unique blend of flavors and textures that make this recipe a true standout:
- Juicy Meatballs: Made from a combination of ground beef, breadcrumbs, parsley, Parmesan, and a hint of garlic, these meatballs are perfectly seasoned and moist, bursting with savory goodness.
- Simmered Tomato Sauce: A delightful medley of crushed tomatoes, aromatic onions, and fragrant bay leaf creates a luscious sauce that envelops the meatballs, infusing them with its rich and tangy essence.
- Al Dente Pasta: The star of the dish, tender spaghetti cooked to perfection, serves as the perfect vehicle to soak up the flavorsome sauce and provide a satisfying bite in every forkful.
Ingredients:
- 454g (1 lb.) spaghetti
- 454g (1 lb.) ground beef
- 80g (2/3 cup) bread crumbs
- 30g (1/4 cup) finely chopped parsley
- 30g (1/4 cup) freshly grated Parmesan cheese, plus more for serving
- 1 large egg
- 2 garlic cloves, minced
- Kosher salt
- 1/2 tsp. red pepper flakes
- 30ml (2 tbsp.) extra-virgin olive oil
- 115g (1/2 cup) onion, finely chopped
- 1 (794g) can crushed tomatoes
- 1 bay leaf
- Freshly ground black pepper
Directions:
Begin by bringing a large pot of salted water to a boil. Cook the spaghetti until it reaches al dente perfection. Drain and set aside.
In a large bowl, combine the ground beef, bread crumbs, parsley, grated Parmesan, egg, minced garlic, 1 teaspoon of salt, and red pepper flakes. Gently mix the ingredients until just combined, being careful not to overwork the meat.
Shape the meat mixture into 16 equal-sized meatballs, rolling them gently between your palms. Set aside.
In a large pot over medium heat, heat the extra-virgin olive oil. Add the meatballs and cook them, turning occasionally, until they are browned on all sides. This should take around 10 minutes. Transfer the meatballs to a plate.
In the same pot, add the finely chopped onion and cook until it turns soft and translucent, approximately 5 minutes.
Add the crushed tomatoes and bay leaf to the pot, seasoning with salt and pepper according to your taste. Bring the mixture to a simmer.
Return the meatballs to the pot, ensuring they are fully immersed in the sauce. Cover the pot and allow the sauce to simmer for approximately 8 to 10 minutes, or until it thickens to your desired consistency.
Serve the pasta with a generous scoop of meatballs and sauce. Sprinkle some freshly grated Parmesan on top for an extra burst of flavor.
Notes:
- Feel free to experiment with the meat mixture by adding herbs, spices, or even a touch of grated onion for added depth of flavor.
- If you prefer a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the meat mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
In conclusion, Spaghetti and Meatballs is not just a recipe; it’s a culinary experience that brings people together. From the first bite to the last, this comforting dish has the power to transport you to a place of warmth and happiness. The tender spaghetti, the flavorful meatballs, and the rich tomato sauce combine to create a symphony of flavors that delight the senses. Whether you’re enjoying it on a cozy weeknight or serving it at a festive gathering, this timeless classic is sure to be a crowd-pleaser.
So, why wait? Embrace the joy of cooking and dive into the world of homemade Spaghetti and Meatballs. Make memories in the kitchen with your loved ones, just as I did with my family. Celebrate the art of comfort food and the simple pleasures it brings. Unlock the secrets of this beloved recipe, and let it become a cherished tradition in your household, passed down from generation to generation.
From the enticing aroma that fills your home to the satisfaction of twirling that perfect forkful of pasta, every moment spent preparing and savoring this dish is an experience to be cherished. So gather your ingredients, channel your inner chef, and embark on this culinary journey that promises to satisfy your cravings and warm your heart.
Remember, food has the remarkable ability to bring people closer, to create lasting connections, and to nourish both body and soul. So, let the magic of Spaghetti and Meatballs weave its spell on your taste buds and create moments of joy and togetherness. Bon appétit!
FAQs
Is it possible to use a different type of pasta?
Absolutely! While spaghetti is traditionally used in this recipe, you can experiment with different pasta shapes such as linguine, fettuccine, or even penne to suit your personal preferences.
Can I freeze the meatballs and sauce?
Yes, you can freeze both the meatballs and sauce. Allow them to cool completely, then transfer them to airtight containers or freezer bags. They can be stored in the freezer for up to 3 months. Thaw them overnight in the refrigerator before reheating.
What can I serve alongside Spaghetti and Meatballs?
This dish pairs wonderfully with a fresh green salad, garlic bread, or a side of roasted vegetables. For a complete Italian feast, consider adding a classic Caprese salad or some bruschetta as appetizers.
Spaghetti and Meatballs
Ingredients
- 454 g 1 lb. spaghetti
- 454 g 1 lb. ground beef
- 80 g 2/3 cup bread crumbs
- 30 g 1/4 cup finely chopped parsley
- 30 g 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 1 large egg
- 2 garlic cloves minced
- Kosher salt
- 1/2 tsp. red pepper flakes
- 30 ml 2 tbsp. extra-virgin olive oil
- 115 g 1/2 cup onion, finely chopped
- 1 794g can crushed tomatoes
- 1 bay leaf
- Freshly ground black pepper
Instructions
- Begin by bringing a large pot of salted water to a boil. Cook the spaghetti until it reaches al dente perfection. Drain and set aside.
- In a large bowl, combine the ground beef, bread crumbs, parsley, grated Parmesan, egg, minced garlic, 1 teaspoon of salt, and red pepper flakes. Gently mix the ingredients until just combined, being careful not to overwork the meat.
- Shape the meat mixture into 16 equal-sized meatballs, rolling them gently between your palms. Set aside.
- In a large pot over medium heat, heat the extra-virgin olive oil. Add the meatballs and cook them, turning occasionally, until they are browned on all sides. This should take around 10 minutes. Transfer the meatballs to a plate.
- In the same pot, add the finely chopped onion and cook until it turns soft and translucent, approximately 5 minutes.
- Add the crushed tomatoes and bay leaf to the pot, seasoning with salt and pepper according to your taste. Bring the mixture to a simmer.
- Return the meatballs to the pot, ensuring they are fully immersed in the sauce. Cover the pot and allow the sauce to simmer for approximately 8 to 10 minutes, or until it thickens to your desired consistency.
- Serve the pasta with a generous scoop of meatballs and sauce. Sprinkle some freshly grated Parmesan on top for an extra burst of flavor.
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