Entrée: Italy – Spaghetti e Polpette (Spaghetti and Meatballs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) ground beef
1 / 2 cup (60 g) breadcrumbs
1 / 4 cup (25 g) grated Parmesan cheese
1 / 4 cup (15 g) chopped fresh parsley
1 egg
2 cloves garlic, minced
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) olive oil (for frying)
2 tbsp (30 ml) olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (28 oz (800 g)) crushed tomatoes
1 tsp (5 ml) sugar
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper
1 / 2 tsp (2.5 ml) red pepper flakes (optional)
1 tsp (5 ml) dried basil
1 tsp (5 ml) dried oregano
1 lb (450 g) spaghetti
Salt for pasta water to taste

Show original ingredient measurements

1 lb (450 g) ground beef
1 / 2 cup (60 g) breadcrumbs
1 / 4 cup (25 g) grated Parmesan cheese
1 / 4 cup (15 g) chopped fresh parsley
1 egg
2 cloves garlic, minced
1 tsp salt
1 / 2 tsp black pepper
1 tsp dried oregano
1 tbsp (15 ml) olive oil (for frying)
2 tbsp (30 ml) olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (28 oz / 800 g) crushed tomatoes
1 tsp sugar
1 tsp salt
1 / 2 tsp black pepper
1 / 2 tsp red pepper flakes (optional)
1 tsp dried basil
1 tsp dried oregano
1 lb (450 g) spaghetti
Salt for pasta water to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. **Prepare the Meatballs:** In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, pepper, and oregano. Mix until all ingredients are well combined. Form the mixture into small balls, about 1 to 1.5 inches (2.54 to 3.81 cm) in diameter.

2. **Cook the Meatballs:** Heat 1 tablespoon (15 ml) of olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides. Remove them from the skillet and set aside.

3. **Make the Tomato Sauce:** In the same skillet, add 2 tablespoons (30 ml) of olive oil. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes, sugar, salt, pepper, red pepper flakes, basil, and oregano. Let the sauce simmer for about 10 minutes.

4. **Simmer the Meatballs:** Gently place the browned meatballs into the tomato sauce. Cover and let simmer for 20-25 minutes, until the meatballs are cooked through and have absorbed some of the sauce's flavors.

5. **Cook the Spaghetti:** While the meatballs are simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

6. **Combine and Serve:** Once the meatballs are cooked, toss the spaghetti with the tomato sauce, making sure each strand is coated. Serve the spaghetti on plates, topped with meatballs and additional grated Parmesan cheese if desired.

Enjoy your classic spaghetti and meatballs!

1. **Prepare the Meatballs:** In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, pepper, and oregano. Mix until all ingredients are well combined. Form the mixture into small balls, about 1 to 1.5 inches in diameter.

2. **Cook the Meatballs:** Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides. Remove them from the skillet and set aside.

3. **Make the Tomato Sauce:** In the same skillet, add 2 tablespoons of olive oil. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes, sugar, salt, pepper, red pepper flakes, basil, and oregano. Let the sauce simmer for about 10 minutes.

4. **Simmer the Meatballs:** Gently place the browned meatballs into the tomato sauce. Cover and let simmer for 20-25 minutes, until the meatballs are cooked through and have absorbed some of the sauce's flavors.

5. **Cook the Spaghetti:** While the meatballs are simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

6. **Combine and Serve:** Once the meatballs are cooked, toss the spaghetti with the tomato sauce, making sure each strand is coated. Serve the spaghetti on plates, topped with meatballs and additional grated Parmesan cheese if desired.

Enjoy your classic spaghetti and meatballs!