Ingredients
Scale
- 12 oz spaghetti
- 1 lb lean ground beef
- 1 cup fresh breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 28 oz canned whole peeled tomatoes
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the spaghetti in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic and cook until fragrant (about 1 minute).
- In a bowl, mix ground beef, breadcrumbs, Parmesan cheese, basil, salt, pepper, and sautéed onion mixture gently until combined.
- Roll the mixture into 1-inch meatballs and place on a parchment-lined baking sheet.
- Brown meatballs in the same skillet over medium-high heat until golden (5-7 minutes).
- Add crushed canned tomatoes to the skillet with meatballs; season with salt and pepper. Simmer for about 20 minutes.
- Serve hot spaghetti topped with meatballs and sauce; sprinkle extra Parmesan if desired.
Notes
- Substitute ground turkey for a leaner option or add chopped vegetables like zucchini for added nutrition.
- For an Italian twist, try adding your favorite herbs such as oregano or thyme.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 570
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg