Entree: United States – Spaghetti and meatballs

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 1 lb (454 g) spaghetti
- 1 lb (454 g) ground beef
- 1/2 cup (60 g) plain breadcrumbs
- 1/4 cup (60 ml) milk
- 1 large egg
- 1/4 cup (15 g) finely grated Parmesan cheese
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil for frying
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can (800 g) crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt and pepper to taste
- Additional grated Parmesan for serving

Instructions

1. In a bowl combine breadcrumbs and milk and let soak 5 minutes; add ground beef, egg, Parmesan, parsley, salt, and pepper and mix gently until just combined.
2. Shape into 16–20 meatballs (portion as desired) and set aside on a tray.
3. Heat olive oil in a skillet over medium heat and brown meatballs on all sides in batches; transfer browned meatballs to a plate.
4. In the same skillet add chopped onion and cook until translucent, add garlic and cook 30 seconds, then stir in tomato paste and cook 1 minute.
5. Add crushed tomatoes, oregano, sugar, and season with salt and pepper; bring to a simmer.
6. Return meatballs to the sauce, cover partially, and simmer gently 20–25 minutes until meatballs are cooked through and sauce has thickened.
7. Cook spaghetti in salted boiling water until al dente, drain, and divide among plates.
8. Top spaghetti with meatballs and sauce and finish with grated Parmesan and chopped parsley.