Traditional Spaghetti and Meatballs

This classic Italian dish has been transformed so many different ways throughout the years, but I always go back to what I consider a classic recipe. I made my own sauce and meatballs, and it all tasted so fresh! All of these steps are worth it to create the perfect pasta dish.

I topped the pasta with freshly grated Parmesan cheese, and served it with some yummy garlic bread!

I like to keep the sauce separate from the pasta, in case we run into any leftovers. This makes for easier and tastier reheating!

I love spaghetti, but I never really ate it with meatballs. I usually would just add cooked ground beef to the sauce to make it meatier. As per request by my husband, I decided to give the meatballs a try, and I am so glad I did because this was the best version of spaghetti that I have had!

I fried the meatballs and baked them before adding them to the sauce and this ensured they would be cooked all the way through when served. The frying of the meatballs gave them great color and they didn't fall apart in the sauce! Everything came together so nicely, and the smell of all the Italian spices was absolute perfection.

---

Prep Time: 10 minutes Serves: 4 People

Cook Time: 40 minutes

Total Time: 50 minutes

INGREDIENTS

• 1 lb. Lean Ground Beef

• 1 cup Italian Style Bread Crumbs

• 1/2 cup Freshly Grated Parmesan Cheese

• 2 eggs, beaten

• 3 Cloves Garlic, minced

• 1 Tbsp. Basil

• 1 Tbsp. Oregano

• 1 Tbsp. Fresh Parsley, finely chopped

• 1 tsp. Salt

• 1/2 tsp. Black Pepper

• 4 Tbsp. Olive Oil

• 28 oz. Canned Crushed Tomatoes (no salt added)

• 8 oz. Canned Tomato Sauce

• 1/2 Green Bell Pepper, chopped

• 1/3 cup Red Onion, chopped

• 1 Tbsp. Oregano

• 1 Tbsp. Basil

• 1 tsp. Garlic Powder

• 1 tsp. Black Pepper

• 1 Tbsp. Salt

• 1/2 tsp. Italian Seasoning

• 8 oz. Spaghetti

• 1 tsp. Salt

• Drizzle of Olive Oil

• Sprinkle of Dried Parsley

• Parmesan Cheese

INSTRUCTIONS

1. Preheat the oven to 400 degrees.

2. In a medium bowl, mix the ground beef, breadcrumbs, Parmesan cheese, eggs, garlic, oregano, basil, parsley, salt and black pepper until evenly combined.

3. Begin rolling the beef mixture into 2-in. diameter balls and place them on a tray.

4. Heat the 4 Tbsp. of Olive oil in a small pot over medium-high heat.

5. Once the oil has heated, drop in about 5-6 meatballs at a time and cook for 2-3 minutes on each side. (do not flip until the bottom of the meatballs is fully brown. This ensures that when you flip them, they won't break apart).

6. Place the fried meatballs on a paper towel- lined plate to remove excess oil.

7. Repeat with the rest of the meatballs.

8. Place the fried meatballs on a baking tray and bake them for 10 minutes for a fully-cooked meatball.

9. While they are baking, in the same pot that the meatballs were fried, add the crushed tomatoes, tomato sauce, green pepper, red onion, oregano, basil, garlic powder, black pepper, salt, and Italian seasoning.

10. Cook on medium heat until the sauce begins to lightly boil, then reduce to a simmer.

11. Add in the fully cooked meatballs and allow the sauce to continue to cook.

12. Fill a large pot with water 2/3 of the way full and bring to a boil over medium heat with a tsp. of salt. Add in the pasta and cook for 10-12 minutes.

13. Drain the pasta and drizzle with olive oil and sprinkle with dried parsley.

14. Top the pasta with the tomato and meatball sauce.

15. Serve and enjoy!