Spaghetti and Meatballs
Italian, Rice & Pasta
Ingredients
For the sauce:
- 1/4 cup extra virgin olive oil
- 5 garlic cloves, minced
- 1 28oz can San Marzano tomatoes
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 pinch kosher salt
For the meatballs:
- 1 lb ground beef
- 1 lb ground pork
- 1 lb ground veal
- 4 garlic cloves
- 1 cup Panko bread crumbs
- 1 cup Ricotta cheese
- 2/3 cup Parmesan cheese
- 2 eggs
- 1 tsp red pepper flakes
- 1 handful parsley, chopped
- 2 tsp Kosher salt
- 1 tsp freshly ground black pepper
For the spaghetti:
- 1 box spaghetti
- Parmesan cheese, for serving
Description
Classic spaghetti and meatballs with an easy homemade tomato sauce
Directions
1. Preheat the oven to 400º F and prepare the meatballs. In a large mixing bowl, add all ingredients for the meatballs and combine until even. Roll into 1oz balls and place on a parchment-lined baking sheet.
2. Heat olive oil in a large saucepan over medium heat. Once shimmering, add in the garlic. Quickly, before garlic burns, add in the juice from the tomatoes and the crushed tomatoes, followed by the oregano, red pepper flakes, and salt. Bring to a boil, then let simmer until everything else is done.
3. Once the sauce is simmering, place the meatballs in the oven for 20 minutes. Start the pasta - cook according to package instructions.
4. Once the meatballs are done, remove from oven, turn heat up to a broil, and broil for 2-3 minutes to finish.
5. Serve with garlic bread and freshly grated Parmesan cheese.