Ingredients
Equipment
Method
Preparation Steps
- In a large mixing bowl, combine the ground beef, milk, seasoned bread crumbs, whole egg, chopped parsley, minced garlic, finely chopped onion, salt, pepper, and grated Parmesan cheese. Mix everything together until just combined. Be careful not to overmix, as this can lead to tough meatballs.
- Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet or plate as you go. This recipe should yield around 16-20 meatballs, depending on the size.
- In a skillet, heat the olive oil over medium heat. Once hot, carefully add the meatballs in batches, making sure not to overcrowd the pan. Brown all sides of the meatballs, which should take about 5-7 minutes. Once browned, transfer them to a plate and set aside.
- In the same skillet, add the diced onion and sauté until translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato sauce, beef broth, dried basil, Italian seasoning, salt, pepper, and sugar. Bring the mixture to a simmer.
- Once the sauce is simmering, gently add the browned meatballs back into the skillet. Cover and let them simmer in the sauce for about 25-30 minutes, allowing the flavors to meld and the meatballs to cook through.
- While the meatballs are simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the pasta and set aside.
- To serve, place a generous portion of spaghetti on a plate, top it with meatballs and sauce, and garnish with fresh chopped basil. You can also add an extra sprinkle of Parmesan cheese if you like.
Notes
- Ground beef can be substituted with ground turkey or chicken for a lighter option.
- Instead of seasoned bread crumbs, you can make your own by toasting and crushing bread with herbs.
- Fresh herbs can be swapped for dried if you’re in a pinch.