4 Videos | Photo: Spaghetti and Meatballs Recipe
Ingredients
- 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
Directions
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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By Meeko
Texas
on June 13, 2013
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Easy, tasty and full of flavor! A must try! I do add some fresh oregano to my meatballs, and way more garlic and herbs, but half the crushed red pepper. I also simmer my meatballs in the sauce for a while before serving, and we do not mix it at the end! After making this for over 6 years, these are just our personal preferences and everyone who tastes it loves it!
By nazdec
San Diego, CA
on April 05, 2013
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Great recipe. A must try.
By downeynicole33
Jacksonville, NC
on March 14, 2013
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It was ok...definitely not 20 mins or 30 even. But it was ok. I did not care for the amount of filler in the meatball. I will next time use less breadcrumbs and maybe shredded cheddar cheese or something. I realize parmesan is traditional, but I did not care for it in the meatball. The sauce was pretty descent.
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