Ingredients
Scale
- 8 oz spaghetti
- 1 lb ground beef (80/20)
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- 28 oz canned whole peeled tomatoes
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, garlic, egg, salt, and pepper. Mix gently until just combined.
- Roll the mixture into golf ball-sized meatballs and place on a parchment-lined baking sheet.
- Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides (they don't need to be cooked through).
- In the same skillet, sauté minced garlic until fragrant. Add crushed tomatoes along with sugar, salt, pepper, and basil.
- Return browned meatballs to the sauce. Cover and let simmer on low heat for about 30 minutes.
- Cook spaghetti according to package instructions until al dente. Drain and add directly into the sauce with meatballs; toss gently to coat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Pan-frying, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg