Beef Meatballs with Spaghetti – a timeless duo that embodies comfort and satisfaction. This classic dish, with its hearty meatballs nestled in a bed of tender pasta and smothered in a rich, thick tomato-based sauce, has been a staple in households and Italian restaurants around the world for generations. There’s something undeniably comforting about the aroma of simmering sauce and the anticipation of twirling a forkful of pasta, topped with a perfectly seasoned meatball, to your lips.
At the heart of this dish lies the meatball – a savory blend of ground meat, breadcrumbs, herbs, and spices, bound together with eggs. While traditional recipes often call for a combination of ground beef, pork and veal, you can customize your meatballs to suit your taste preferences, opting for lean turkey or chicken for a lighter alternative, or even plant-based options for a vegetarian twist. I use beef in this recipe.
The key to tender, flavorful meatballs is in the seasoning and mixing. Incorporating ingredients like minced garlic, grated Parmesan cheese, chopped parsley, and a splash of milk adds depth of flavor and moisture to the meat mixture. Don’t forget to season generously with salt and pepper, ensuring every bite is bursting with savory goodness.
Once the meatballs are shaped and ready, it’s time to turn your attention to the sauce. A thick tomato-based sauce, simmered to perfection, is the crowning glory of this dish. Start by sautéing onions and garlic in olive oil until soft and fragrant, then add crushed tomatoes, tomato paste, and a pinch of sugar to balance the acidity. Simmer the sauce gently, allowing the flavors to meld together and thicken to a rich, luscious consistency.
As the sauce simmers, cook the spaghetti according to package instructions until al dente – tender yet with a slight bite. Drain the pasta, reserving a cup of the cooking water, which can be used to thin out the sauce if needed.
Once everything is ready, it’s time to bring it all together. Toss the cooked spaghetti in the thick tomato sauce until evenly coated, then top with a generous serving of meatballs. Garnish with freshly grated Parmesan cheese and chopped parsley for a finishing touch.
With each forkful of tender pasta, juicy meatball, and flavorful sauce, you’ll experience a symphony of textures and tastes that are sure to warm your soul and satisfy your cravings. Whether enjoyed as a comforting weeknight meal or served up for a special occasion, beef meatballs and spaghetti with a thick tomato-based sauce never fail to deliver pure culinary bliss.
Beef Meatballs with Spaghetti
Indulge in the ultimate comfort food experience with juicy beef meatballs bathed in a rich, thick tomato sauce, perfectly paired with al dente spaghetti. This classic dish promises a perfect blend of flavours and textures, inviting you to savour each bite and experience the joy of homemade Italian cuisine.
Print
Facebook
Pinterest
Twitter
Add to CollectionServings: 6 People
Calories: 586kcal
Ingredients
Meatball Ingredients:
- 500 g ground beef or a combination of beef, pork, and veal
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese grated
- 2 cloves garlic minced
- 2 tbsp basil chopped
- 1 large egg free range
- salt to taste
- ground black pepper to taste
- Olive oil
Sauce Ingredients:
- 1 tbsp olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 800 g chopped tomatoes can
- 2 tbsp tomato paste
- 1 tsp sugar
- salt to taste
- ground black pepper to taste
For serving:
- 400 g spaghetti
- Parmesan cheese grated
- basil parsley
Instructions
- Prepare the meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, minced garlic, chopped basil, egg, salt, and pepper. Mix until well combined.500 g ground beef, 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese, 2 cloves garlic, 2 tbsp basil, 1 large egg, salt, ground black pepper
- Shape the mixture into golf ball-sized meatballs and set aside.
- Heat a tablespoon of olive oil in a large skillet over medium heat.Olive oil
- When hot, add the meatballs in batches and cook until browned on all sides, about 8-10 minutes.
- Transfer the cooked meatballs to a plate and set aside.
- In the same skillet, heat another tablespoon of olive oil over medium heat and add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.1 tbsp olive oil, 1 large onion, 2 cloves garlic
- Stir in the chopped tomatoes, tomato paste, sugar, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low. Let the sauce simmer gently for about 20-25 minutes, stirring occasionally, until thickened.800 g chopped tomatoes, 2 tbsp tomato paste, 1 tsp sugar, salt, ground black pepper
- While the sauce is simmering, cook the spaghetti according to the package instructions until al dente. Drain the cooked spaghetti, reserving a cup of the cooking water to thin the sauce if needed.400 g spaghetti
- Once the sauce has thickened, return the cooked meatballs to the skillet and simmer for an additional 5 minutes to heat through.
- To serve, place a portion of spaghetti on each plate, top with meatballs and a generous ladle of sauce. Sprinkle with grated Parmesan cheese and chopped fresh basil or parsley.Parmesan cheese, basil
- Enjoy your classic meatballs and spaghetti with thick tomato sauce.
Nutrition
Calories: 586kcal | Carbohydrates: 66g | Protein: 28g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 439mg | Potassium: 758mg | Fiber: 5g | Sugar: 8g | Vitamin A: 351IU | Vitamin C: 16mg | Calcium: 153mg | Iron: 5mg
