Demystifying the Classic Spaghetti and Meatballs Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is lower in calories and adds a cheesy flavor, while a cheese blend can be more budget-friendly.

Gather the ingredients for the meatballs: ground beef, breadcrumbs, Parmesan cheese, 1 egg, garlic, parsley, salt, and pepper.

Combine these ingredients in a large bowl and mix until well incorporated.

Shape the mixture into meatballs, each about the size of a golf ball.

Heat a large skillet over medium heat and add a touch of olive oil.

Gently place the meatballs in the pan and let them brown on all sides, turning them carefully to maintain their shape.

Once browned, remove the meatballs from the skillet and set them aside.

In the same skillet, add chopped onions, minced garlic, and a splash of red wine.

Allow these ingredients to simmer together, absorbing the flavors left behind by the meatballs.

After a few minutes, add canned diced tomatoes, tomato paste, and season with oregano, basil, salt, and pepper.

Stir everything together and gently nestle the meatballs back into the skillet, immersing them in the sauce.

Let this simmer for about 20 minutes or until the sauce has thickened to your liking.

Bring a large pot of salted water to a boil and add the spaghetti.

Cook the spaghetti until it's al dente, meaning it's cooked but still firm when bitten.

Drain the pasta but reserve a cup of pasta water.

Add the cooked spaghetti to the sauce and meatballs, tossing gently to ensure every strand is coated.

If the sauce seems too thick, add a little of the reserved pasta water.

Once everything is well mixed, remove the skillet from the heat and sprinkle generously with freshly grated Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens