Spaghetti and Meatballs
Spaghetti and Meatballs, an American classic. So deliciously simple and a staple in Italian-American restaurants. In this recipe, we opted for one large meatball per plate, but you can follow the exact same recipe and simply divide them into smaller meatballs. Just make sure you bake them for less time if that is the case.
Making meatballs is extremely simple, all you need to make it happen is a tray and an oven. Pre-heat the oven to 400F.
In a large bowl, mix 24 oz of ground beef, 2 eggs, ¼ cup of breadcrumbs, 2 garlic cloves (finely minced), 4 teaspoons of ricotta, ¼ cup of parmesan cheese, 1 teaspoon each of dry oregano and dry basil, and salt and pepper to taste. If you`re not sure about the salt and pepper, grab a pinch of the meat and sear it in a pan, then you`ll know how much salt and pepper you might still need. It`s always better to undersalt than oversalt, you can always add more but never take away.
Separate the mixture into 4 very large meatballs (6 oz or 170g each) and form them into balls.
If you decide you like multiple meatballs better, separate each of those portions into 3 or 4 smaller meatballs. Place them on a tray with parchment paper or on a muffin tray. The muffin tray ensures the meatballs get a little crispier on all side, since it won`t sit in its own juices as it cooks.
Place it in the oven and bake for 25-30 minutes for the large ones and 15-20 minutes for the smaller ones. The internal temperature should be around 145F to ensure it is fully cooked.
Once the meatballs are cooked, place the cooked pasta and the tomato sauce in a large pan with 1 tablespoon of olive oil and 2 tablespoons of grated parmesan and stir constantly until the pasta is warmed through and the sauce begins to bubble slightly. Remove from heat and serve with fresh parmesan cheese and fresh basil and/or parsley.
Spaghetti and Meatballs
Servings: 4
Time: 40 minutes
Ingredients
3-4 Cups Tomato Sauce – store-bought or homemade (recipe in Eggplant Parm recipe)
4 Portions Cooked Al-Dente Spaghetti (about 450g)
24 oz Ground Beef (680g)
2 Eggs
¼ Cup Breadcrumbs
2 Garlic Cloves (minced)
4 tsp Ricotta
¼+ Cup Parmesan
1 tsp Dry Oregano
1 tsp Dry Basil
Fresh Basil and/or Parsley
Salt and Pepper
Step-by-Step
1. In a large bowl mix ground beef, eggs, breadcrumbs, minced garlic, ricotta, ¼ cup of parmesan, oregano, basil, and salt and pepper with your hands. Make sure all the ingredients are fully mixed. Separate the mixture in 4 meatballs (6 oz or 170g) or 12 smaller ones if you want multiple meatballs per plate.
2. Pre-heat the oven to 400F. Place the meatballs on a tray with parchment paper or a lightly oiled muffin tray. Bake the large ones for 25-30 minutes and the smaller ones for about 15-20 minutes. The internal temperature should be about 145F.
3. In a large pan, mix the cooked pasta and the sauce until it`s warmed through, top with the meatball, fresh basil or parsley and freshly grated parmesan cheese.
