recipes

Italian Spaghetti and Meatballs

Making your sauce Italian is always better—it’s less expensive and so a lot extra flavorful. This one comes together in about 15 minutes and is the ideal accompaniment to the massive garlicky meatballs.

Italian Spaghetti and Meatballs

Italian Spaghetti and Meatballs

INGREDIENTS :

1 lb. spaghetti
1 lb. ground beef
1/3 c. bread crumbs
1/4 c. finely chopped parsley
1/4 c. freshly grated Parmesan, plus more for serving
egg
garlic cloves, minced

Kosher salt

1/2 tsp. red pepper flakes
2 tbsp. extra-virgin olive oil
1/2 c. onion, finely chopped
(28-oz.) can crushed tomatoes
bay leaf

Freshly ground black pepper

 

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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