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Spaghetti and Italian Meatballs
Created by: Howcan Team
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 12 ounces spaghetti
- Fresh basil leaves for garnish
Instructions
- In a large bowl, combine 1 pound of ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 egg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until well combined.
- Shape the mixture into 1-inch meatballs and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and cook until softened, about 5 minutes. Add 2 cloves of minced garlic and cook for an additional 1 minute.
- Add 1 can of crushed tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and 1/4 teaspoon of red pepper flakes to the skillet. Bring to a simmer.
- Gently add the meatballs to the skillet, cover, and simmer for 20 minutes, or until the meatballs are cooked through.
- While the meatballs are cooking, cook 12 ounces of spaghetti according to the package instructions. Drain and set aside.
- Serve the meatballs and sauce over the cooked spaghetti, garnish with fresh basil leaves, and enjoy!
Italian meatballs, a beloved dish with a rich history, have been a staple of Italian cuisine for centuries. The origins of this delectable dish can be traced back to the Roman Empire, where minced meat was mixed with breadcrumbs and spices. Over time, the recipe evolved, and the addition of spaghetti became a popular variation, especially in southern Italy. In the bustling streets of Naples, renowned chefs like Gennaro Contaldo and Antonio Carluccio have perfected the art of crafting succulent meatballs, often served with al dente spaghetti and a rich tomato sauce. This classic combination has become a symbol of Italian comfort food, cherished by locals and visitors alike. Today, the best version of this dish can be found in traditional trattorias and family-owned restaurants across Italy, where the meatballs are lovingly prepared using a blend of ground beef, pork, and veal, seasoned with garlic, parsley, and Parmesan cheese. The key to achieving the perfect texture lies in the careful mixture of the meat and the precise cooking time. For those seeking a unique twist, some chefs incorporate alternative methods such as baking the meatballs instead of frying them, resulting in a healthier yet equally flavorful rendition. Whether enjoyed in a cozy Italian kitchen or recreated at home, Italian meatballs with spaghetti continue to captivate food enthusiasts with their timeless appeal.
50 min
4
650 calories
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