The Easiest Spaghetti and Meatballs that Your Family Will Love

by katerina on June 9, 2010

I didn’t grow up with spaghetti and meatballs, – waiting for a sigh of sympathy – but our goal is to change this for future generations. After much experimentation, J has produced the most amazing, simple spaghetti and meatballs recipe.

Although everything tastes better when someone else makes it, I think the key to this recipe is the lack of ingredients, and the attention to detail. Do get some fresh juicy garlic and mince it well so it can permeate the simple tomato sauce. Don’t skimp on the oil when you fry the meatballs. You can pour off some of it later but it is key to the browning process — and the butter does add an extra richness to the meatballs.

You may want to double the recipe, any leftovers are sensational between two halves of French bread with some mozzarella cheese. I hope our future kids enjoy this recipe, and you do too.

Print Recipe

Spaghetti and Meatballs

(serves 4)

1/2 onion, grated
1 tablespoon salt
1 tablespoon packed freshly minced oregano (optional)
lots of freshly ground pepper (~1/4 teaspoon)
500g lean ground beef
2 tablespoons breadcrumbs
2 tablespoons oil
1 tablespoon butter
1 small can tomato sauce
1 clove garlic, minced
1 tablespoon packed freshly chopped oregano (optional)
320g spaghetti
Parmagianno Regianno, grated (serve along side)

Line a cookie sheet with parchment paper or aluminum foil. Combine all ingredients for meatballs (onion, beef, salt, oregano, pepper, and breadcrumbs) in a bowl. Moosh thoroughly with your fingers to make the mixture as uniform as possible. Roll into approximately 1 1/2" balls and place on cookie sheet.

Heat a large skillet to medium and add olive oil, there should be enough oil to cover the bottom of the pan. Once pan is hot add butter and then put the meatballs in. If you don't have a large skillet, brown the meatballs in batches. Brown on all sides until there is a brown crust everywhere and you can't see any more pink. This takes about 10-12 minutes.

Pour off excess oil and reduce heat to medium low. Add tomato sauce, garlic and oregano and stir so that each meatball gets covered in sauce. Simmer gently for 15-20 minutes.

While the meatballs are finishing you can cook your spaghetti. Bring a big pot of water to a boil and add a tablespoon of salt. Cook according to package directions. Drain pasta.

Plate each portion by topping spaghetti with sauce and a few meatballs. Serve with cheese on the side and you can garnish with fresh oregano if desired.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time:45 minutes
Calories(approximate per serving): 575

{ 14 comments… read them below or add one }

Fatal error: Cannot assign by reference to overloaded object in /home/katerina/webapps/wp/wp-content/themes/thesis_185/lib/classes/comments.php on line 187