Spaghetti and Meatballs.

Ingredients:

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 large egg
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil (for frying the meatballs)

For the Tomato Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (14-ounce) can tomato sauce or diced tomatoes
• 1 teaspoon dried basil (or 1 tablespoon fresh)
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and pepper, to taste
• 1/2 teaspoon sugar (optional, to balance acidity)
• Fresh basil or parsley (for garnish)

For the Spaghetti:

• 1 lb spaghetti
• Salt (for the pasta water)

Instructions:

1. Make the meatballs:

• In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, milk, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined (don’t overmix).
• Roll the mixture into 1- to 1.5-inch meatballs. You should have about 12-16 meatballs, depending on size.

2. Cook the meatballs:

• Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches (avoid overcrowding) and brown them on all sides, about 6-8 minutes total. They don’t need to be fully cooked through as they will finish cooking in the sauce.
• Transfer the browned meatballs to a plate and set aside.

3. Make the tomato sauce:

• In the same skillet, add a little more olive oil if necessary, and sauté the chopped onion over medium heat until soft, about 5 minutes.
• Add the garlic and cook for another minute until fragrant.
• Stir in the crushed tomatoes, tomato sauce, dried basil, oregano, red pepper flakes, and a pinch of salt and pepper. Add a pinch of sugar if the sauce tastes too acidic. Bring the sauce to a simmer.
• Return the meatballs to the sauce, cover, and let simmer gently for about 20-30 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.

4. Cook the spaghetti:

• While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.

5. Combine and serve:

• If the sauce seems too thick, stir in a little of the reserved pasta water to loosen it. Toss the cooked spaghetti with the sauce, or plate the spaghetti and ladle the sauce and meatballs over the top.
• Garnish with fresh basil or parsley and extra Parmesan cheese if desired.

Tips:

• For extra tenderness, you can bake the meatballs instead of frying them. Place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 15-20 minutes.
• Leftover spaghetti and meatballs can be stored in the fridge for up to 3 days and reheated in a skillet or microwave.

This Spaghetti and Meatballs recipe is a comforting, crowd-pleasing dish with rich flavors and tender meatballs that everyone will enjoy!