Spaghetti with Meatballs

Cuisine: Italian

Cook Time: 20 minutes

Serves: 4

This delicious, quick, and easy Italian delicacy will make your dinner time merrier and leave your kids wanting more. So, heat a pan and learn how to make Spaghetti with Meatballs in just a couple of minutes!

Spaghetti
Ground beef
Bread crumbs
Chopped parsley
Grated parmesan
Egg
Garlic
Salt
Red chilli flakes
Olive oil
Onions
Tomatoes
Ground black pepper

Drool-worthy Italian delicacy for meat lovers!

Boil Spaghetti in a large pot of salted water following the instructions on the packet. Drain once it’s done.
Take a large bowl and combine 1 lb of ground beef with bread crumbs, finely chopped parsley, parmesan, one egg, chopped garlic, 1 teaspoon salt, and ½ teaspoon red chilli flakes. Form 16-18 balls out of the mixture.
Take a large pan, heat oil, and add the meatballs. Cook for 10 minutes till the balls turn brown. Keep the meatballs aside.
In the pan, add onion and cook on medium heat till it turns golden brown. Add crushed tomatoes, salt, and ground pepper. Now put the meatballs in the pan and cover. Bring it to a simmer. Keep the pan on medium heat for about 7-8 minutes till the sauce thickens.
Serve the spaghetti with a large scoop of saucy meatballs. Top with heaps of grated parmesan!

Chef Tip: You may add some more chopped garlic to the chopped onions while making the sauce for that extra garlicky kick!

This Spaghetti with meatballs recipe is perfect for spicing up your lazy dinners. Try this super easy recipe at home and share your story of how you become your child’s favourite with us in the comments below.

Quick Bites

Fun Fact

• We may be most familiar with the Italian-American version of meatballs, but this tiny little treat is savored all around the world in different cultures. There are Swedish kottbullar, Spanish albondigas, Dutch bitterballen, Greek keftedes, South African skilpedjies and Indian koftas.

Historical Fact

• It is widely believed that spaghetti with meatballs was an innovation of early 20th century Italian immigrants in New York City, who had access to a more plentiful meat supply than in Italy.

• The National Pasta Association is said to be the first organization to publish a recipe for it, in the 1920s.