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Spaghetti and Meatballs
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Ingredients

  • 1 lb. spaghetti

  • 1 lb. ground beef

  • 1/3 c. bread crumbs

  • 1/4 c. finely chopped parsley

  • 1/4 c. freshly grated Parmesan, plus more for serving

  • 1 egg

  • 2 garlic cloves, minced

  • 1/2 tsp Kosher salt .

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  • 2 tbsp. red pepper flakes

  • 1/2 c. extra-virgin olive oil

  • 1 onion, finely chopped

  • (28-oz.) can crushed tomatoes

  • 1bay leaf

  • Freshly ground black pepper

Directions

  1. In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain. 

  2. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.

  3. In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.

  4. Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.

  5. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

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