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Easy Spaghetti & Meatballs

Easy Spaghetti & Meatballs

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Submitted by BigSlick316

Easy spaghetti and meatballs in a from-scratch herb tomato sauce: crushed tomatoes simmered with oregano, basil, and marjoram, then the meatballs simmer right in the sauce. Classic comfort food over spaghetti.

YIELD

8 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

A weeknight classic done the right way, this spaghetti and meatballs builds a quick but proper tomato sauce from scratch, then lets the meatballs finish cooking right in it. Crushed tomatoes and tomato sauce simmer with oregano, basil, and marjoram, plus a pinch of sugar to soften the tomatoes’ acidity.

After the sauce has had time to meld, in go the meatballs to simmer another half hour. This is the step that makes the dish: the meatballs soak up the herby tomato flavor, and their savory juices enrich the sauce in return, so each makes the other better.

Spoon it all over a tangle of spaghetti and finish with grated Parmesan. It is honest, comforting family food, and the long, gentle simmer is what gives the sauce its deep, rounded flavor.

Chef Tips

  • Simmer the meatballs right in the sauce, not separately; they trade flavor back and forth for a richer result.
  • Add the pinch of sugar to balance the acidity of the canned tomatoes, tasting as you go.
  • Give the sauce its full simmer; the time is what deepens and rounds out the flavor.
  • Toss the drained spaghetti with a ladle of sauce before plating so the noodles are seasoned throughout.

Variations

  • Use homemade beef, pork, or turkey meatballs, or a frozen shortcut.
  • Add a splash of red wine or a parmesan rind to the sauce as it simmers.
  • Stir in chili flakes for heat, or fresh basil at the end for brightness.

Ingredients

1 15
TABLESPOON ML OREGANO
chopped
1 15
TABLESPOON ML BASIL
chopped
2 10
TEASPOON ML MARJORAM
chopped *
1 5
TEASPOON ML SUGAR
½ 2.5
TEASPOON ML SALT
1 1
CAN CAN TOMATOES
crushed *
1 1
CAN CAN TOMATO SAUCE *
1 453.6
POUND G MEATBALL *
4 946
CUPS ML SPAGHETTI
cooked *

Directions

Mix all ingredients except Meatballs and spaghetti in 3-quart saucepan; break up tomatoes.

Heat to boiling; reduce heat.

Cover and simmer 30 minutes, stirring occasionally.

Prepare Meatballs; drain. Stir meatballs into tomato mixture.

Cover and simmer 30 minutes longer, stirring occasiona Serve over spaghetti and, if desired, with Parmesan cheese.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

I grew up with mostly norwegian relatives so their idea of italian meat sauce and speghitti was a pound of chop meat, onion, spices, and elbow macaroni not speghitti. My grandmother would cook the chop meat, boil the elbow macaroni and when everything was finished, she would put it all together. When I tried it, it came out great. Of course, she would add her own spices of ususally salt and pepper with onion powder and sometimes she would add a half of a green pepper sliced. Just wanted to share this, I still cook it today. Thanks Grandma.. I hope you all enjoy, let me know. (Linda)

 

 

Nutrition Facts

Serving Size 2g (0.1 oz)
Amount per Serving
Calories 240 4% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 305mg 13%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 12%
Sugars g
Protein 17g
Vitamin A 7% Vitamin C 14%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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