Spaghetti and Meatballs

Spaghetti and Meatballs

Serves 6

Spaghetti and Meatballs





Extra-virgin olive oil

1 onion – finely chopped

3 cloves garlic – chopped

2 tablespoons roughly chopped fresh parsley

1 – 1 ½ cups bread crumbs

3 lbs ground beef or split 50/50 with ground beef and ground pork

1 large egg

5 cups heated tomato-basil sauce, you can use homemade or good jarred sauce like Classico

½ cup freshly grated Parmigiano-Reggiano

½ lb mozzarella cheese – grated

4 fresh basil leaves – roughly chopped

1 lb spaghetti


Preheat oven to 350 degrees F

Heat 2-3 tablespoons olive oil in a large skillet over medium heat. Add the onion, garlic and parsley and cook until the onions are soft and translucent, about 7-10 minutes. Remove the skillet from heat and let mixture cool.

In a large bowl, add the meat, egg, parmesan cheese and bread crumbs. Mix well and season with salt and freshly grated black pepper. Divide meat mixture and shape into good sized meatballs – about 10-12. Place meatballs in large skillet and brown for about 10 minutes. Place the meatballs in 9×12 baking pan and spoon about one half of the sauce of the meatballs. Sprinkle with mozzarella cheese and bake the meatballs for about 20-25 minutes or until cooked through.

While meatballs are baking, heat water for the spaghetti and cook according to instructions on package. Drain and place spaghetti on large serving platter. Pour the remaining tomato sauce over the spaghetti and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves and sprinkle with grated parmesan cheese.

Adapted: Tyler Florence – Food Network – “Tyler’s Ultimate”