25 minutes
A classic Italian dish featuring spaghetti with easy-to-make drop meatballs in a rich tomato sauce.
to taste
tablespoons
0 oz
Parmesan, grated
cups
Flat Leaf Parsley, chopped
each
Bread Crumbs
cups
each
to taste
Large Onion, chopped
each
Garlic Clove, minced
each
each
0 lb
1. Prepare Boiling Water
Start by bringing a stockpot of salted water to a boil. This will be used to cook your spaghetti later.
2. Heat Olive Oil
While waiting for the water to boil, put the olive oil in a large skillet and heat it over medium heat.
3. Mix Meatball Ingredients
In a medium bowl, combine the ground beef, 1 cup of grated Parmesan, 0.5 cup of chopped parsley (save 2 tablespoons for later), bread crumbs, the egg, a pinch of salt, and some black pepper. Mix these ingredients together until just combined, being careful not to overwork the meat.
4. Cook Meatballs
Using two teaspoons, drop rounds of the meat mixture into the heated skillet. Adjust the heat to medium-high and cook the meatballs for about 5-6 minutes until they are lightly browned on the bottom.
5. Add Onion and Garlic
While the meatballs are cooking, trim, peel, and chop one large onion. Scatter the chopped onion around the meatballs in the skillet. Peel and mince the garlic cloves, then add them on top of the onions.
6. Add Tomatoes and Bay Leaves
Next, add the crushed tomatoes and bay leaves to the skillet. Season with salt and black pepper, cover the skillet, and let it cook for about 8 minutes until the meat is cooked through.
7. Thicken Sauce
Uncover the skillet and let it simmer for another 5-10 minutes to allow the sauce to thicken.
8. Cook Spaghetti
Once your water is boiling, add the spaghetti and stir. After about 5 minutes, start tasting the pasta to check for doneness. You want the spaghetti to be tender but not mushy. When it’s ready, drain the pasta, making sure to reserve some of the cooking water.
9. Combine Pasta and Sauce
Now, move the meatballs to a plate and give the sauce a good stir. Discard the bay leaves. Spoon half of the sauce into the pot you used to cook the pasta and add the spaghetti. Toss the pasta over low heat, adding some reserved cooking water if you need to loosen the sauce.
10. Serve
To serve, divide the pasta among plates and top with the meatballs and the remaining sauce. Sprinkle the remaining Parmesan and parsley over each plate. Enjoy your classic spaghetti with easy drop meatballs in a rich tomato sauce!
Replace meatballs with pancetta or guanciale, adding red pepper flakes, pecorino cheese, and onion.
Omit meatballs and add capers, olives, anchovy fillets, and parsley to the tomato sauce.
Use a mix of seafood like shrimp and mussels instead of meatballs, with white wine and parsley.
Switch pasta to penne and modify the tomato sauce with vodka and heavy cream for a rich sauce.
Infuse heat with red pepper flakes, garlic, and a dash of red wine to the tomato sauce base.
Use premium canned tomatoes like San Marzano and a mix of ground beef and pork for the meatballs.
Cook your spaghetti to al dente, slightly undercooking it before adding to the sauce.
Cook your tomato sauce low and slow for several hours to deepen flavors.
Generously season each component, including the meatball mixture, tomato sauce, and pasta water.
Finish cooking the spaghetti in the sauce for the last few minutes to enhance flavor absorption.
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