Classic Italian Spaghetti and Meatballs
Meatballs seasoned with herbs in a homemade tomato sauce.
Ingredients
For The Tomato Sauce:
- 1 tbsp. extra virgin olive oil
- 1 cup diced onion
- 1 tbsp. minced garlic
- 1 box Pomi strained tomatoes or 28 oz. plum tomatoes, pureed
- ¼ tsp. each kosher salt and red pepper flakes
- 1 tsp. sugar
- ½ cup chicken stock
For the Meatballs and Spaghetti:
- 1 tbsp. extra virgin olive oil
- 1 cup diced onion
- 1 tbsp. minced garlic
- 1 pound ground beef chuck meat
- 1 beaten egg
- ⅓ cup each dried breadcrumbs and whole milk
- 1 tsp. each kosher salt and black pepper
- 1 tbsp. each fresh oregano, basil, and parsley
- ½ cup grated Parmesan cheese
- 1 pound spaghetti
Instructions
- Begin by making the sauce: In a Dutch oven, heat the oil and, on low heat, cook the onion until it's soft. Add the garlic and cook another minute.
- Add the rest of the ingredients and simmer for thirty minutes.
- Meanwhile, mix up the meatball mixture: In a small skillet, heat the oil, on low heat, and cook the onion until it's soft. Add the garlic and cook for a minute. Put the onions and garlic into a large bowl, along with all the other ingredients (except for the spaghetti!). Mix well. Then, make 12 round, equal sized meatballs out of the mixture.
- Add the meatballs to the sauce, without stirring them. Cover loosely, and simmer for thirty minutes or until the meatballs are cooked through.
- Meanwhile, boil the spaghetti in well salted water. Serve the meatballs on top of the spaghetti, along with additional Parmesan and basil.
Nutrition
Calories: 450kcal
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