| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 pound spaghetti
- Salt, for pasta water
- 1 1/4 pounds ground sirloin
- 2 teaspoons Worcestershire sauce, eyeball it
- 1 egg, beaten
- 1/2 cup Italian bread crumbs, a couple of handfuls
- 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
- 2 cloves garlic, chopped
- Salt and pepper
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1/2 teaspoon crushed red pepper flakes
- 4 cloves garlic, crushed or chopped
- 1 small onion, finely chopped
- 1 cup beef stock, available on soup aisle in market in small paper boxes
- 1 (28-ounce) can crushed tomatoes
- A handful chopped flat-leaf parsley
- 10 leaves fresh basil leaves, torn or thinly sliced
- Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
- Crusty bread or garlic bread, for passing at the table
Instructions
- Preheat oven to 425 degrees F.
- Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
- Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
- Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
- Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1033 |
| Total Fat | 36 g |
| Saturated Fat | 12 g |
| Carbohydrates | 121 g |
| Dietary Fiber | 9 g |
| Sugar | 15 g |
| Protein | 56 g |
| Cholesterol | 157 mg |
| Sodium | 1392 mg |
Reviews
Our go to
Easy and tasty. I usually do half mild Italian sausage which takes the flavor to the next level.
This was very good and quick. I was hoping for a little more flavor but definitely worth saving as a quick, yummy go to.
Mmmmmm!
Thanks Rachael!Delish!
Very great recipe. I love it. It took me and hour and a half but I haven’t done it before sooooooooooo yeah. Very easy tho
This recipe is easy and amazing !!!!!!
This recipe was so delicious…. Would recommend to anyone
I have made this recipe so many times and it’s always a hit! I’ve made it with regular spaghetti, gluten free spaghetti and spaghetti squash. Awesome every time! I add the fresh herbs just prior to serving. Over cooking the herbs takes the bright, freshness out of them. Enjoy!
My toddler is a super picky eater, but LOVES this recipe! My husband digs it, too. We make homemade, whole wheat pasta to use. I’d give it 5 stars, but I unfortunately can’t eat it because of all of the garlic in it.