Spaghetti and Meatballs
Spaghetti and meatballs may be Italian, but it's also a classic American weeknight meal!
Ingredients
For the Sauce
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 large can, 28 ounces crushed tomatoes
- 1 can, 8 ounces tomato sauce
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried leaf oregano
- 1/4 cup grated Parmesan cheese
- For the Meatballs and Serving
- 1/2 cup fresh bread crumbs
- 2 tablespoons milk
- 1 pound ground chuck
- 1 teaspoon seasoned salt
- 2 tablespoons olive oil
- 8 ounces spaghetti
- Grated Parmesan cheese
Instructions
For the Sauce
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and green pepper and cook for 3 to 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute longer.
- Add the crushed tomatoes, tomato sauce, 1 1/2 teaspoons of salt, 1/4 teaspoon of pepper, oregano, and 1/4 cup of Parmesan cheese. Bring the sauce to a simmer; reduce the heat to low and continue cooking for 20 minutes.
For the Meatballs and Serving
- Soften the bread crumbs in the milk in a large bowl. Add the ground beef and seasoned salt.
- Shape the meat mixture into 1-inch meatballs.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat and brown the meatballs, turning frequently to brown all sides.
- Transfer the meatballs to the simmering sauce and let them cook for 5 to 10 minutes, or until they reach 160 F (165 F if you happen to be using ground poultry).
- Meanwhile, cook the spaghetti in boiling salted water following the package directions.
- Drain the spaghetti and serve with the meatballs, sauce, and Parmesan cheese.
Tried this recipe?Let us know how it was!