Spaghetti And Meatball (Classic Baked)
Our classic Italian spaghetti and meatballs recipes are made by baking the meatballs instead of frying them. Healthier and juicer, these baked meatballs are so delicious and easy to make in just under an hour.
Ingredients
- I package spaghetti 450 grams
- 60 grams Italian breadcrumbs 1/2 cup
- 2 cans tomato sauce 50 oz
- 900 grams lean ground beef 2 pounds
- 1/4 cup grated parmesan
- 1/4 cup grated romano cheese 1
- 1 small onion chopped onion 1/3 cup
- 2 cloves garlic crushed
- 1 teaspoon salt divided
- 2 tablespoons fresh parsley or cilantro chopped finely
- 1 teaspoon dried oregano
- 1 whole egg beaten
Instructions
- Set the oven to 375°F.
- Boil half the salt and water in a pot, when water begins to boil add the spaghetti then cook while stirring occasionally for about 10, minutes.
- Drain cooked spaghetti properly in a strainer.
- In a large pot, add the tomato sauce and heat over low heat, simmer on low stirring occasionally.
- In a large bowl put the lean ground beef, Italian bread crumbs, parmesan, romano cheese, parsley or cilantro, oregano, onions, garlic, egg, and 1/2 teaspoon salt and combine.
- Creat small balls but larger than a golf ball using the mixture.
- Put the meatballs on two oiled baking sheets.
- In an oven bake for about 20-25 minutes till they turn light brown.
- Use tongs to transfer the meatballs to a simmering sauce and combine.
- Simmer for 10-15 minutes.
- Serve spaghetti on a plate then top with meatballs and sauce.
