Beef Meatballs with Spaghetti and Tomato Sauce
Homemade beef meatballs made with fresh breadcrumbs, garlic, and parsley, simmered in tomato pasta sauce with basil. Served over spaghetti with grated Parmesan. Quick weeknight pasta combining tender meatballs with aromatic tomato sauce.
Ingredients
Instructions
- 1
Combine mince, garlic, onion, parsley, breadcrumbs, egg, salt and pepper in a large bowl and mix well.
- 2
Roll mixture into walnut-sized balls and refrigerate until ready to cook.
- 3
Cook spaghetti according to packet instructions.
- 4
Heat oil in a large frying pan and cook meatballs in two batches, browning on all sides.
- 5
Add pasta sauce and basil leaves to the pan and simmer until bubbling and meatballs are cooked through.
- 6
Serve meatballs and sauce over cooked pasta and sprinkle with Parmesan and basil leaves.
Good to Know
Refrigerate leftover meatballs and sauce in an airtight container for up to 3 days. Freeze meatballs for up to 3 months.
Form and refrigerate meatballs up to 8 hours before cooking. Prepare tomato sauce base ahead if using homemade sauce.
Serve hot over spaghetti with extra Parmesan and fresh basil on the side.
Common Mistakes
Do not skip the refrigeration step to avoid meatballs falling apart during cooking.
Cook in two batches to avoid overcrowding the pan and ensure even browning.
Do not overwork the meatball mixture to avoid dense, tough meatballs.