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Spaghetti And Meatballs

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  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 6-8 1x
  • Category: Beef, Main Dish, Pasta
  • Cuisine: Italian


  • 2 tbsp olive oil
  • 1 small white onion, chopped
  • 5 garlic cloves, finely chopped
  • 2 cans (28 oz, each) crushed tomatoes (For a chunkier sauce use 1 can crushed tomatoes and 1 can whole tomatoes)
  • 12 bay leaves
  • 1 tsp white sugar
  • 1 can (6 oz.) tomato paste (Optional)
  • 2 tbsp chopped fresh flat-leaf parsley
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • Salt and pepper to taste
  • 2 lbs lean ground beef (You can also substitute it with ½ ground pork and/or ground veal)
  • 2 large eggs
  • ½ cup (50 g) freshly grated Parmesan cheese
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1 cup (90 g) bread crumbs
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ⅛ tsp nutmeg (Optional)
  • 2 garlic cloves, minced
  • ½ cup (120 ml) warm water
  • Salt and pepper to taste
  • 1 lb spaghetti
  • Freshly grated Parmesan cheese


  1. In large pot, heat the olive oil on medium heat. Add the chopped onion and cook for 5-10 minutes. Add the chopped garlic and cook for 1-2 minutes. Add the cans of tomato, bay leaves, white sugar and season generously with salt. Cover and cook on low heat for 1½ hour. It takes quite a bit of salt to season tomatoes, so taste the sauce every now and then to see if it needs more.
  2. Pre-heat oven to 350ºF (180ºC).
  3. In a large bowl, mix the ground beef, eggs, Parmesan, parsley, breadcrumbs, dried oregano, dried basil, nutmeg, garlic and season with salt (about 1-1½ tsp ) and pepper. Mix everything with your hand and then slowly add the warm water until you get a smooth texture. Using your hands, make 2 inch (5 cm) meatballs and place them on a baking sheet or baking dish lined with aluminum foil. You will end up with about 16-18 meatballs. Bake for 20-25 minutes or until cooked through. You can then let them cool completely and freeze for later use or add them to the sauce during the last 30 minutes of cooking.
  4. After 1½ hour of simmering the sauce, add the tomato paste (if using), fresh parsley, oregano, basil and taste again for seasoning, if it needs more salt, add more. Add the meatballs to your sauce, cover and cook for another 30 minutes.
  5. In the meantime, cook your spaghetti according to the package instructions and drain.
  6. Serve meatballs and sauce over pasta and sprinkle with fresh Parmesan.