Spaghetti and meatballs is an OG comfort meal in my book and gives me sooooo much childhood nostalgia. This recipe takes it back to the basics with simple ingredients and so much flavor. Hope you enjoy ❤️
Ingredients
For the meatballs:
1 lb ground beef
1 egg
3/4 cup Italian Panko breadcrumbs
3/4 cup grated parmesan
1/4 cup chopped parsley
1 tsp salt
1/2 tsp pepper
2 tbsp olive oil
For the marinara sauce:
1 yellow onion, diced
4 cloves garlic, minced
1 tbsp Italian seasoning
1/4 tsp red pepper flakes
1 tsp salt
1/2 tsp pepper
2 tbsp tomato paste
1 (28oz) can crushed tomatoes
1/4 cup beef broth
1/2 cup grated parmesan cheese
1/4 cup chopped basil
Other Ingredients:
1 lb spaghetti noodles
Grated parmesan, for serving
Chopped basil, for serving
Instructions
Bring a pot of salted water to a boil and cook your spaghetti noodles according to the package. Set aside.
In a large bowl add the ground beef, egg, Panko breadcrumbs, grated parmesan, parsley, salt, and pepper. Mix with your hands until just combined, then roll into meatballs (should make about 10).
Heat about 2 tbsp of olive oil in a large saucepan over medium heat. Once hot, add the meatballs to the pan and brown for about 3 minutes per side (we will finish cooking them later). Remove from the pan and set aside.
Add the chopped onion to the pan and cook for 4-5 minutes, until translucent. Next, add the minced garlic and cook an additional minute or until fragrant. Add the tomato paste and seasonings, stirring to combine everything, cooking for about 2-3 minutes. Stir in the crushed tomatoes and beef broth.
Return the meatballs to the sauce, cover, and simmer on low for 25-30 minutes until cooked through. Stir in the grated parmesan and chopped basil and keep on low until ready to serve.
Serve hot over the cooked spaghetti and serve with extra grated parm and chopped basil!
Hope you enjoy ❤️
xx,
Olivia
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