Classic Spaghetti with Meatballs recipe

Classic Spaghetti with Meatballs recipe

I’m definitely the type of person who likes pasta with minimal sauce…I hate too much sauce on anything because I feel like you can’t really taste the actual dish because the sauce overpowers everything.  However, then we found this recipe which is a traditional, classic spaghetti and meatballs that I think most would enjoy.  IF you’re one of those that like extra sauce, then maybe whip some up on the side and add it on when serving.  :)  ENJOY!

Classic Spaghetti with Meatballs

Print Recipe

Ingredients

  • SPAGHETTI:
  • 2 tbsp plus 1 tsp salt, divided
  • 1 lb spaghetti noodles
  • 1/4 c olive oil
  • 6 garlic cloves
  • 2 and 1/2 c San Marzano tomatoes
  • 1 c fresh torn basil, divided
  • 1 c cherry/grape tomatoes, halved
  • 1 tbsp unsalted butter
  • 1/2 tsp pepper
  • 5 oz grated parmesan cheese, divided
  • MEATBALLS:
  • 2 tbsp olive oil
  • 3/4 c onion, chopped
  • 2 tbsp garlic, finely chopped
  • 1 tbsp rosemary
  • 3 lb group beef
  • 6 oz grated parmesan cheese
  • 1 and 1/2 c heavy cream
  • 1 large egg
  • 1 and 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

1

MEATBALLS:

2

Preheat oven to 400 degrees and line a baking sheet with foil sprayed with cooking spray.

3

Heat 2 tbsp oil in a skillet over medium heat; then add onion, garlic, and rosemary and cook for about 5 minutes, stirring often.

4

Transfer to a large bowl to cool enough to handle; once cooled, add in beef, cheese, cream, egg, salt, and pepper.

5

Gently fold just until combined, do not pack meat; chill in fridge until firm (15 minutes).

6

Shape mixture into 30 meatballs and bake on a baking sheet for 15-20 minutes.

7

SPAGHETTI:

8

Prepare spaghetti noodles with 2 tbsp salt and cook until 2/3 fully cooked (about 7 minutes).

9

Add oil to a large skillet over medium head; then add garlic and cook until golden.

10

Place tomatoes in skillet and mash with a potato masher until they are broken up; simmer for 10 minutes.

11

Once spaghetti noodles are done, drain and add to skillet with tomatoes.

12

Add prepared meatballs and 1/2 cup basil; cook and stir occasionally until sauce thickens (about 5 minutes).

13

Remove from heat then add in fresh cherry/graph tomatoes, butter, pepper, and 1 cup cheese and 1 tsp salt.

14

Serve topped with remaining 1/2 cup basil and cheese.

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