Craving a truly satisfying meal? This Spaghetti with Homemade Beef Meatballs recipe is the ultimate comfort food, perfect for those evenings when you need a hearty and filling dinner. You’ll love how straightforward it is to create this classic, making it an ideal filling dinner recipe for any night of the week.
Key Ingredients & Substitutions:
- Ground Beef: Use lean ground beef for less grease. You can substitute with ground turkey for a lighter option.
- Breadcrumbs: Plain breadcrumbs work best. If you’re out, crushed saltine crackers or oats can work in a pinch.
- Canned Crushed Tomatoes: This forms the base of your sauce. Tomato puree or diced tomatoes can be used if crushed tomatoes aren’t available, but the texture will differ slightly.
- Spaghetti: Any long pasta works well. Linguine or fettuccine are good alternatives.
Ingredients:
For the Meatballs:
- 1 pound lean ground beef
- 1/2 cup plain breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 1/4 cup milk
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for browning)
For the Sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a kick)
- 1 teaspoon sugar (to balance acidity)
- Salt and black pepper to taste
For Serving:
- 1 pound spaghetti
- Fresh parsley, chopped (optional, for garnish)
- Grated Parmesan cheese (optional)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 4-6
- Calories per serving: Approximately 650 (varies based on portion size and ingredients)
- Tools Needed: Large mixing bowl, large skillet or Dutch oven, large pot for pasta.
Step-by-Step Instructions:
1. Prepare Your Meatball Mixture
In a large bowl, combine the ground beef, breadcrumbs, chopped onion, egg, milk, oregano, garlic powder, salt, and pepper. Use your hands to gently mix until everything is just combined. Avoid overmixing, as this can lead to tough meatballs.
2. Form and Brown the Meatballs
Roll the mixture into golf-ball sized meatballs. You should get about 18-20 meatballs. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in batches until golden on all sides, about 2-3 minutes per side. You don’t need to cook them through at this stage. Remove browned meatballs and set aside.
3. Start Your Tomato Sauce
In the same skillet, add 1 tablespoon of olive oil if needed. Add the finely chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Simmer the Sauce with Meatballs
Pour in the crushed tomatoes, dried basil, dried oregano, red pepper flakes (if using), and sugar. Stir well. Carefully return the browned meatballs to the skillet, nestling them into the sauce. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 20-25 minutes, or up to an hour, allowing the flavors to meld and the meatballs to cook through. Season with salt and pepper to taste.
5. Cook the Spaghetti
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain the spaghetti thoroughly.
6. Serve Your Filling Dinner
Divide the cooked spaghetti among plates. Ladle a generous amount of sauce and meatballs over the pasta. Garnish with fresh parsley and grated Parmesan cheese, if desired, for a truly satisfying and filling dinner.
Variation Ideas:
- Cheesy Meatballs: Add 1/4 cup grated Parmesan or mozzarella to your meatball mixture.
- Spicy Kick: Increase the red pepper flakes in the sauce or add a pinch to your meatball mixture.
- Veggie Boost: Sauté finely diced carrots or bell peppers with the onion for the sauce.
Storage Instructions:
Store leftover spaghetti with homemade beef meatballs in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual portions in the microwave or gently on the stovetop. This makes a fantastic make-ahead filling dinner recipe.
Frequently Asked Questions (FAQ):
Q: Can I freeze the meatballs?
A: Yes, you can freeze cooked meatballs in sauce or uncooked meatballs. For uncooked, freeze them on a baking sheet first, then transfer to a freezer bag.
Q: What if I don’t have fresh onion for the meatballs?
A: You can use 1-2 teaspoons of dried onion flakes, but fresh provides better flavor and moisture.
Q: How do I prevent my meatballs from falling apart?
A: Ensure your mixture has enough binding agents like egg and breadcrumbs. Also, don’t overmix, and avoid making them too wet.
Q: Can I make the sauce ahead of time?
A: Absolutely! The sauce often tastes even better the next day, making this a great filling dinner prep option.
Q: What kind of ground beef is best?
A: Lean ground beef (85/15 or 90/10) is recommended to prevent the sauce from becoming too greasy.
Q: Is this recipe suitable for kids?
A: Yes, this is a very kid-friendly filling dinner recipe. You can omit the red pepper flakes for younger palates.