Description
A delicious homemade Spaghetti & Meatballs recipe where we make the meatballs and tomato sauce from scratch. Easy to do, and delicious. This recipe is perfect for many occasions!
Ingredients
Units
Scale
For the Meatballs:
- 1 Large Egg, beaten
- 1lb Ground Beef (preferably 1/2 lb lean, and 1/2 lb regular or medium)
- 1 cup Fine Bread Crumbs
- 1 tbsp Dried Parsley
- 1/4 cup Parmesan Cheese, grated
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic powder
- 1/4 tsp Paprika
For the Tomato Sauce:
- 3/4 cup Chopped Onion
- 6 cloves Garlic, minced
- 1/4 cup Extra Virgin Olive Oil
- 2x28 ounce cans of Peeled Whole Tomatoes
- 1 1/2 tsp White Sugar
- 1–2 bay leaves
- 6 ounce can of Tomato Paste
- 1 tsp of Dried Basil
- Salt, to taste
- Black Pepper, to taste
- Chili Flakes, to taste (optional)
Also:
- Spaghetti
- Parmesan Cheese, grated
- Black Pepper, to taste
- Fresh Basil, to garnish
Instructions
For the Meatballs:
- Combine all the ingredients in a large bowl. Mix together well and roll into balls (I usually get around 12). Refrigerate the balls for 1 hour.
- Brown the outside of meatballs in olive oil in a large pot/crockpot over medium-high heat (we’ll cook the insides later). Remove, set on a paper towel to drain, and set aside.
For the Sauce:
- Sauté onion and garlic in olive oil over low-medium heat in the same large pot (until translucent).
- Add in whole tomatoes, tomato paste, sugar, parsley, and bay leaves. Season with salt and pepper.
- (Optional) Add chili flakes to taste.
- Stir to combine and allow to simmer over low heat for 1 hour.
- Add meatballs to pot, gently stir in and reduce heat to simmer. Cook for 30-45 minutes, stirring gently occasionally.
- Stir in basil just before serving.
- Serve over cooked spaghetti, sprinkle on some extra Parmesan and black pepper, and garnish with a few basil leaves, if desired.
- Prep Time: 25 minutes
- Cook Time: 1 hour 35 minutes
- Category: Lunch & Dinner
- Cuisine: Italian