Ingredients (Serves 6)
1. Spaghetti – 1 lb
2. Ground beef – 1 lb (I used Angus ground beef 93 % lean and 7 % fat)
3. Fresh bread crumbs – 1/2 cup
Panko bread crumbs – 2 tbsp (optional)
Parmesan cheese – 1/2 cup, grated
Egg – 1, beaten
Dried oregano – 3/4 tsp
Fresh parsley – 3 tbsp, minced
Onion – 1/4 cup, finely chopped
Garlic powder – 1/8 tsp
Dried basil – 1/4 tsp
Coarse ground pepper powder – 1/2 tsp
Salt – 3/4 – 1 tsp or to taste
4. Olive oil – 2 tbsp
For the sauce
5. Onion – 3/4 cup, chopped
Garlic – 4 cloves, minced
Crushed tomatoes – 2 28 oz cans
Sugar – 1 tsp or to taste
Pepper powder – 1/2 tsp
Salt – To taste
6. Basil leaves – 3 – 4 tbsp, thinly sliced
Fresh parsley – 3 tbsp, finely chopped
Parmesan cheese – 1/4 cup
Method
1. In a large bowl, combine ground beef with all the ingredients numbered 3 using your fingers (do not over mix). Roll into 15 – 17 golf-sized balls and place on a cookie sheet. Cover and place it in the refrigerator for 30 minutes to firm up.
2. In a large skillet, add the olive oil and let it get hot over medium high heat. Add the meat balls in 1 – 2 batches and cook them for 3 to 4 minutes until they are browned on all sides. Don’t crowd the meatballs. Remove the meatballs to a plate lined with paper towels.
3. In the remaining oil, saute onion and garlic until onion is translucent. Stir in crushed tomatoes, salt, sugar, pepper powder and salt. Simmer for 15 minutes. Add the meatballs, stir in gently and simmer 10 – 15 minutes more until they are fully cooked through. Sprinkle basil leaves, chopped parsley and grated parmesan cheese.
4. While the meatballs are cooking, bring a large pot of salted water to a boil. Cook spaghetti according to the package directions and drain.
5. Place cooked spaghetti on dinner plates and top with meatballs, sauce and extra grated parmesan cheese.
Came out gr88
Thank u
You’re welcome! 🙂