Ingredients
Scale
- 1 lb ground beef (lean)
- 1 cup breadcrumbs (fresh)
- 1/2 cup grated Parmesan cheese
- 2 eggs (room temperature)
- 4 cloves garlic (minced)
- 1 can (28 oz) whole peeled tomatoes
- 1 medium onion (chopped)
- 1/4 cup fresh basil (chopped)
- 3 tbsp olive oil
- Salt and pepper to taste
- 1/2 lb spaghetti (optional)
Instructions
- In a large bowl, mix ground beef, breadcrumbs, Parmesan cheese, minced garlic, eggs, salt, and pepper until combined without overmixing.
- Roll the mixture into golf-sized meatballs and place them on a parchment-lined baking sheet.
- Heat olive oil in a skillet over medium heat; brown the meatballs on all sides for about 10 minutes.
- In the same skillet, sauté the chopped onion until translucent. Add crushed tomatoes, salt, pepper, and fresh basil.
- Nestle the browned meatballs into the sauce and simmer on low for 20 minutes.
- Meanwhile, cook spaghetti according to package directions until al dente; drain while reserving some pasta water.
- Serve spaghetti topped with meatballs and sauce; sprinkle extra Parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 590
- Sugar: 6g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg