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.
Spaghetti and Meatballs
(serves 4)
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.
{ 14 comments… read them below or add one }
Thank you for this recipe! I will use it to make it for supper tonight
I grew up with spaghetti and meatballs but never really liked my mother’s meatball recipe (sorry mom!). This looks divine though. I also like the word easy in the title. That’s a plus.
This looks easy and tasty! I’m bookmarking it now. I’m always looking for a new meatball recipe to try. Thanks for sharing!
i grew up with spaghetti and meatballs but we ate it like every night. so now? i avoid it hahah. but those meatballs do look good. and easy? can’t beat that!
This recipe turned out delicious! My husband couldn’t stop eating it when I made it for dinner the other day, -and even though I am not the biggest fan of spaghetti, I couldn’t stop eating it myself either!, it turned out SO good-
Nury – awesome, awesome, awesome! So glad you enjoyed it!
Thanks for this great recipe, it was good, except it seemed to have way to much salt…
Hmm… I guess it could be a couple of things, the kind of salt you are using or the tomato sauce if it is quite salty? Kosher, Sea, and Table salt can create quite different recipes. Try halving the salt, and frying a little “test” meatball. Taste it and adjust if necessary.
Why do you put it on the cookie sheet??
It is just a staging area that you use to collect the formed meatballs before you fry them. It doesn’t have to be a cookie sheet.
I got here through pulse news on my iPad. I’m going to try this recipe tomorrow and can’t wait!
Let me know how it goes Anna. Hadn’t heard of pulse news until now.
Well, I tried it today and it tasted absolutely delicious. I added a little too much salt though but lesson learnt. Is there a recipe for something like turkey or chicken balls to go with the sauce instead of beef? I’m not a big fan of beef. Thanks.:)
Awesome! I don’t have a meatball recipe dedicated to turkey or chicken but you can definitely substitute ground turkey for beef, I have done it myself. That said, if you get really lean ground turkey you may find the meatballs are a bit dry so I usually use ground turkey thighs.