Description
Spaghetti and meatballs with tender homemade meatballs in a rich tomato sauce. A classic Italian-American dinner.
Ingredients
Units
Scale
- 1 can (14 oz) diced tomatoes
- 10 oz ground beef
- 6 oz spaghetti
- 1/2 cup finely grated Parmesan cheese
- 2 cloves garlic
- 1 onion
- 1 beef bouillon cube (0.36 oz)
- 1 egg
- 2 tablespoons breadcrumbs
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon ground nutmeg
- Fresh chives, optional
- Olive oil
Instructions
- Finely chop the onion and mince the garlic. Heat a splash of olive oil in a skillet over medium heat and cook the onion and garlic briefly until fragrant.
- Add the diced tomatoes together with 2/3 cup water. Crumble in the beef bouillon cube and add 1 teaspoon dried oregano. Let the sauce simmer gently.
- For the meatballs, mix the ground beef with the egg, Dijon mustard, just under 1/2 cup finely grated Parmesan, dried oregano, garlic powder, nutmeg, breadcrumbs, and a pinch of salt and pepper. Form meatballs of about 1 oz each.
- Add the meatballs to the sauce. Cover the pan and let them simmer on low heat for at least 20 minutes.
- Cook the spaghetti until al dente and mix it with the sauce. Let it simmer uncovered for a few more minutes until the sauce reaches the desired thickness.
- Serve with extra Parmesan cheese and, if you like, some fresh chives or parsley.
Notes
We’ve made meatballs in tomato sauce before, but that time as tapas!
- Cook Time: 1 hour
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: American, Italian