🍝 Mom’s Spaghetti & Meatballs
🍽️ Serves: 4–6
⏱️ Total Time: ~1 hr 15 mins
🧆 Ingredients:
For the Meatballs:
-
1 lb (450g) ground beef (or half beef, half pork)
-
1/3 cup breadcrumbs
-
1/4 cup grated Parmesan cheese
-
2 garlic cloves, minced
-
1 egg
-
2 tbsp milk
-
2 tbsp chopped fresh parsley (or 1 tsp dried)
-
1/2 tsp salt
-
1/4 tsp black pepper
For the Sauce:
-
2 tbsp olive oil
-
1 small onion, finely chopped
-
3 cloves garlic, minced
-
1/2 tsp chili flakes (optional)
-
1 can (28 oz / 800g) crushed tomatoes
-
1 tbsp tomato paste
-
1 tsp sugar
-
1 tsp dried oregano
-
Salt and pepper to taste
-
Fresh basil (optional)
For the Pasta:
-
12 oz (340g) spaghetti
-
Salted water for boiling
👩🍳 Instructions:
1. Make the Meatballs:
-
In a large bowl, mix all meatball ingredients gently with your hands until combined (don’t overmix).
-
Roll into balls, about golf ball size. You should get 16–20 meatballs.
2. Brown the Meatballs:
-
Heat 1 tbsp olive oil in a large pan. Brown meatballs in batches on all sides (they don’t need to cook through). Set aside.
3. Make the Sauce:
-
In the same pan, add 1 tbsp more olive oil. Sauté onion until soft (5 min).
-
Add garlic and chili flakes, cook 30 seconds.
-
Stir in tomato paste, then crushed tomatoes, sugar, oregano, salt and pepper.
-
Add meatballs back into the sauce. Simmer, partially covered, for 30–40 minutes, stirring occasionally.
4. Cook the Spaghetti:
-
Boil spaghetti in salted water until al dente. Drain and toss with a little sauce.
5. Serve:
-
Plate pasta and top with meatballs and extra sauce.
-
Sprinkle with Parmesan and fresh basil if desired.
❤️ Optional Add-Ons:
-
A dash of red wine in the sauce for depth
-
A sprinkle of crushed fennel in the meatballs
-
Garlic bread or Caesar salad on the side
Want a baked version, slow cooker option, or freezer tips for make-ahead?