1/2 teaspoon red pepper flakes (optional, for a kick)
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 teaspoon dried basil
1 teaspoon sugar (to balance acidity)
Salt and pepper to taste
1 pound spaghetti
Water (for boiling)
Salt (for boiling water)
Instructions
In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, pepper, oregano, and red pepper flakes. Mix until just combined—be careful not to overmix, as this can make the meatballs tough.
Using your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper as you go.
In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the meatballs in batches, cooking until they are browned on all sides, approximately 8-10 minutes. Transfer them to a plate and set aside.
In the same skillet, add another tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for an additional minute until fragrant.
Pour in the crushed tomatoes along with dried basil, sugar, salt, and pepper. Bring the sauce to a gentle simmer, then return the meatballs to the skillet, covering them with sauce. Let simmer on low heat for about 20-25 minutes, allowing the flavors to meld.
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve a cup of pasta water, then drain the spaghetti.
Add the drained spaghetti to the skillet with the meatballs and sauce. Toss gently to coat the pasta evenly, adding reserved pasta water if needed to loosen the sauce.
Serve the meatballs with spaghetti hot, garnished with additional Parmesan cheese and fresh parsley, if desired. Enjoy every bite of this classic dish!
