Classic Spaghetti & Meatballs
(makes 4 servings)
Ingredients:
1 lb spaghetti noodles
For the sauce:
1 28oz can crushed tomatoes
2 cloves fresh minced garlic
3/4 cup yellow onion, finely chopped
1 tbsp fresh basil leaves, coarsely chopped
1 tbsp oreganoÂ
2 tbsp extra virgin olive oilÂ
2 tsp white sugar
Kosher salt
Coarsely ground black pepper
For the meatballs:
1 lb ground beef (*80/20 recommended)
1/4 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup yellow onion, finely chopped
1 tbsp fresh parsley, finely chopped
1 large egg, beaten
Garlic powder
Kosher salt
Coarsely ground black pepper
1. Preheat oven to 400°F and line a baking sheet with tin foil & spray with nonstick cooking spray. On the stovetop in a large saucepan, bring 4 quarts water to boil and add a good amount of salt to pot. Cook spaghetti according to package instructions, drain, and set aside until time to serve.Â
2. In a large mixing bowl, combine beef, breadcrumbs, cheese, onion, parsley, garlic powder, salt, and pepper. Form into balls (it’s your preference what size; I like to do 1 1/2" to 2" balls), then place onto baking sheet. Bake for 15-20 minutes, turning halfway through.Â
3. While meatballs are cooking, prepare sauce: in the same saucepan used for the pasta, heat olive oil over medium-high heat. Once hot, add garlic and onions and cook until fragrant and onions are translucent.Â
4. Add crushed tomatoes, basil, oregano, sugar, salt, and pepper, and stir to fully combine. Add more spice/sugar to taste if desired.
5. Serve spaghetti with a big scoop of sauce & meatballs over top.
6. Enjoy!











