Spaghetti and Meatballs

Total Time:
35 min
15 min
20 min

4 servings

  • 1 pound spaghetti
  • Salt, for pasta water
  • Meatballs:
  • 1 1/4 pounds ground sirloin
  • 2 teaspoons Worcestershire sauce, eyeball it
  • 1 egg, beaten
  • 1/2 cup Italian bread crumbs, a couple of handfuls
  • 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
  • 2 cloves garlic, chopped
  • Salt and pepper
  • Sauce:
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cloves garlic, crushed or chopped
  • 1 small onion, finely chopped
  • 1 cup beef stock, available on soup aisle in market in small paper boxes
  • 1 (28-ounce) can crushed tomatoes
  • A handful chopped flat-leaf parsley
  • 10 leaves fresh basil leaves, torn or thinly sliced
  • Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
  • Crusty bread or garlic bread, for passing at the table

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

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4.7 389
An absolute success! It tasted so good and was very easy to make. The only modification I made was add a little salt to the sauce. item not reviewed by moderator and published this recipe! It's a hit in our house. item not reviewed by moderator and published
Super easy and super yummy. item not reviewed by moderator and published
I only made the meatballs. This is an amazing recipe! It took me 5 minutes to make it, and i baked it for 12. So in 17 min I had great meatballs! Better than the ones i buy at the store from the freezer section no doubt! Weekdays, i leave my house at 7 am and i'm back at 7:30 pm so this one is the exact recipe i need. It's rare to find a recipe that doesn't take long but tastes great. I tried a few "fast recipes" without being satisfied of the result. This is tasty, really tasty! I used the meatballs in a sandwich and tomorrow i will have them with spaghetti squash. I certainly recommend this one! item not reviewed by moderator and published
I'm making this dish right now and so far i'm very pleased the sauce is very good i will not be buying sauce in a jar anymore...and my meatballs are sending an intoxicating aroma from my oven ...i'll be making this again! item not reviewed by moderator and published
I made this tonight and my whole family loves it! I followed the exact recipe and doubled everything since we have a bigger family, I added garlic powder too and it came out perfect! item not reviewed by moderator and published
These are so easy to make -- love making them in the oven. Kid-friendly and very flavorful! item not reviewed by moderator and published
Very easy and very good. item not reviewed by moderator and published
This was a good recipe. I had made Rachel Ray's meatball subs the day before and just used the meatballs from that recipe but made the sauce from this recipe. I thought it was delicious and plan to make it again! item not reviewed by moderator and published
Delicious and so simple item not reviewed by moderator and published

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Weeknight Dinners: Spring