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spaghetti and meatballs

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Spaghetti and Meatballs

Making your sauce is always better—it's cheaper and so much more flavorful. This one comes together in about 15 minutes and is the perfect accompaniment to the big garlicky meatballs. (If you have leftovers, try our Spaghetti & Meatball Cups. Kids LOVE them.) It’s absolutely easy and delicious!

Ingredients :
  • Freshly ground black pepper
  • 1 Leaf
  • 1 can Crushed tomatoes
  • 2 tbsp. Extra-virgin olive oil
  • 1/2 tsp. Red pepper flakes
  • Kosher salt
  • 2 Garlic cloves, minced
  • 1 Egg
  • 1/4 c. Freshly grated Parmesan
  • 1/4 c. Finely chopped parsley
  • 1/3 c. Bread crumbs
  • 1 pound Ground beef
  • 1 pound Spaghetti
Directions :
  1. In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain.
  2. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
  3. In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
  4. Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
  5. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

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