Now here’s an Italian classic that your grandma will be proud of!
Growing up, spaghetti and meatballs was one of my favorite meals and to this day, I still love it. This is a family dish that’s as close to my Nonna’s recipe as possible. It’s simple, fun, and delicious. Buon appetito!
Prep: 15 min
Cook Time: 1 1/2 hours
- 1 lb of ground beef
- 2 eggs
- 1 1/2 garlic cloves
- About 1/2 an onion
- 1/3 cup of Italian Style bread crumbs
- 1/3 cup of Parmesan cheese
- Parsley, chopped (5 or so sprigs, you can add more or less–i’m a big fan of parsley)
- 28 oz Red Gold Crushed Tomatoes
- 6 oz Contadina Tomato Paste w/ Italian Herbs
- 1/2 teaspoon of salt
- Olive oil
- Sprinkle of sugar, to taste
- A little under a cup of water
- 1 lb Barilla Thin Spaghetti
- In a large bowl, add eggs, ground beef, a little less than 1/2 of a garlic clove (minced well), parsley, breadcrumbs, parmesan cheese and salt. Mix together. Shape about 9-10 meatballs.
- Once meatballs are shaped, heat olive oil in a 12″ frying pan. Cover rim of the pan with enough oil so that meatballs can sit (I tend to guesstimate, but about 1/4″). Convert meatballs into the pan (at 1/2 inch apart). Fry evenly on all sides until browned.
Making the Sauce:
- In a separate saucepan, pour about 2 tablespoons of oil from your meatball prep. Add 1 garlic clove and a little less than 1/2 of an onion. Fry until slightly browned.
- Add crushed tomatoes, tomato paste, and water. Bring to a boil.
- Once the sauce is brought to a boil, place meatballs into the saucepan, making sure they are partially submerged.
- Simmer sauce on low for about 1 1/2 hours. Add salt as needed.
Just before meatballs are done:
- Cook 1 lb of pasta as instructed on package.
- This is the perfect time to make a yummy veggie side dish to complete your dinner. I chose buttered broccoli 🙂
La cena è pronta, mangiamo! Dinner is served, yay! I hope that you enjoy!