Spaghetti With Meatballs Recipe

Inspired by Domenic's Bistro and Wine Bar

Time45m

Serves4

Our house marinara and meatballs with shaved Parmesan.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients

14 1/8 oz (400 grams) Spaghetti

1 1/8 lb (500 grams) Ground beef

3 1/2 oz (100 grams) Breadcrumbs

1 3/4 oz (50 grams) Parmesan cheese

1 large Egg

2 cloves Garlic

1 medium Onion

1 3/4 lb (800 grams) Canned crushed tomatoes

2 tablespoons olive oil

1 teaspoon Dried oregano

to taste Celtic sea salt

to taste black pepper

to taste Fresh basil

Method

Directions

Prepare the Meatballs

In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, dried oregano, salt, and black pepper. Mix until well combined. Form the mixture into meatballs, about 1 inch in diameter.

Cook the Meatballs

In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove meatballs from the skillet and set aside.

Make the Marinara Sauce

In the same skillet, add chopped onion and sauté until translucent. Add canned crushed tomatoes and bring to a simmer. Season with salt, black pepper, and fresh basil.

Combine Meatballs with Sauce

Return the meatballs to the skillet and let them simmer in the sauce for about 15-20 minutes.

Cook the Spaghetti

Meanwhile, cook the spaghetti according to package instructions in a large pot of salted boiling water. Drain and set aside.

Serve

Toss the cooked spaghetti with the marinara sauce and meatballs. Serve hot, garnished with shaved Parmesan cheese and fresh basil.