Grandma's Classic Spaghetti and Meatballs

A timeless Italian comfort food with tender, flavorful meatballs simmered in a rich tomato sauce, served over al dente spaghetti.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Medium
• Cost: $3.68/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein

Tags

• comfort food
• classic
• savory
• stir-fry

Ingredients

• 1 pound ground beef (80/20 lean)
• 0.5 cup breadcrumbs
• 0.25 cup Parmesan cheese (grated)
• 1 egg (large)
• 2 clove garlic (minced)
• 1 tablespoon fresh parsley (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 28 ounce crushed tomatoes
• 0.5 cup water
• 1 teaspoon dried oregano
• 8 ounce spaghetti

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, 1/4 cup grated Parmesan cheese, egg, 1 clove minced garlic, 1 tablespoon chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Form into 12-16 meatballs.
2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add meatballs and brown on all sides, about 8-10 minutes. Remove meatballs and set aside.
3. Add remaining 1 clove minced garlic to the pot and sauté for 30 seconds until fragrant.
4. Stir in crushed tomatoes, water, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a simmer.
5. Return meatballs to the sauce. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
6. While meatballs simmer, cook spaghetti according to package directions. Drain well.
7. Serve meatballs and sauce over hot spaghetti, garnished with additional grated Parmesan cheese if desired.

Notes

For best flavor, the sauce can be simmered longer. Leftover sauce and meatballs freeze well.

Nutrition (per serving)

• Calories: 710
• Protein: 42.1 g
• Carbohydrates: 70.3 g
• Fat: 30.5 g
• Fiber: 7.5 g
• Sodium: 1280 mg
• Saturated Fat: 11.2 g
• Sugar: 12.1 g
• Cholesterol: 120 mg