Classic Spaghetti and Meatballs

Juicy Parmesan-seasoned beef meatballs simmered in a rich garlic tomato sauce and served over tender spaghetti.

Prep: 25 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 pound ground beef
• 0.5 cup plain breadcrumbs
• 0.5 cup parmesan cheese
• 1 large egg
• 3 cloves garlic
• 1 teaspoon dried italian seasoning
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 28 ounces crushed tomatoes
• 12 ounces spaghetti
• 0.25 cup fresh basil

Cooking instructions

1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, 1 minced garlic clove, Italian seasoning, 1 teaspoon salt, and the black pepper. Mix gently just until combined. Shape into _sized meatballs, about 1 1/2 inches each; you should have about 20. (about 10 min)
2. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the meatballs and brown on all sides, turning carefully, for 6 to 8 minutes. They do not need to be fully cooked yet. Transfer them to a plate. (about 8 min) — Medium heat
3. Add the remaining minced garlic to the skillet and cook for 30 seconds. Stir in the crushed tomatoes and remaining 1/2 teaspoon salt, scraping up any browned bits. Return the meatballs to the sauce. (about 3 min) — Medium heat
4. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and simmer until the meatballs are cooked through and reach 160°F in the center, 15 to 18 minutes. (about 18 min) — Low simmer
5. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain, reserving 1/2 cup pasta water. (about 10 min) — Boiling
6. Toss the spaghetti with enough sauce to coat, adding a splash of reserved pasta water if needed. Serve topped with the meatballs, remaining sauce, and fresh basil. (about 2 min)