When I was growing up, spaghetti was always a jar of Ragu or Prego mixed with some ground beef browned with some salt & pepper, and mushrooms. We're Swedish - Italian food really isn't our forte. I loved my parents' spaghetti when I was a kid and didn't know any better, but as I've grown up, my tastes have grown a bit as well, and I now love a nice plate (or bowl) of spaghetti with meatballs, in a nice homemade marinara sauce. In fact, if I order any kind of spaghetti in an Italian restaurant, that's what I'll order. However, I'd never made them at home. I'm not sure if it never dawned on me or if I was somehow intimidated by the Italian spiced meatball, but I finally got over whatever my issue was, read a few different recipes to get an idea of the general ingredients, and made them.
They were great. And as an added bonus, the leftovers make excellent meatball subs.
Spaghetti & Meatballs
Prep & Cook Time - about an hour
1 lb ground beef
1 egg, beaten
1/2 cup bread crumbs
2 TBSP tomato paste
3-4 cloves garlic, minced
1 tsp oregano
1 tsp salt
1/4 tsp pepper
6-7 TBSP grated Parmesan cheese
1 lb spaghetti, cooked to al dente.
Preheat oven to 375 degrees.
In a large bowl, combine ground beef, egg, bread crumbs, tomato paste, garlic, oregano, salt, pepper, and Parmesan cheese.
Roll the mixture into small balls. Place the balls on a lightly greased baking sheet and bake for about 30 minutes, or until meatballs are fully cooked.
Meanwhile, start your marinara sauce. I usually make mine by combining some canned tomato sauce or crushed tomato with lots of garlic & basil, until it tastes good. This recipe is excellent.
When meatballs are fully cooked, remove from the oven and add to your marinara sauce. Simmer for about 15 minutes.
Serve on a bed of cooked spaghetti noodles. Enjoy!