Classic Spaghetti and Meatballs

Ingredients

• Ground beef (1 pound)
• Breadcrumbs (1/2 cup)
• Parmesan cheese (1/4 cup, grated)
• Egg (1, beaten)
• Garlic (3 cloves, minced)
• Onion (1 medium, chopped)
• Tomato sauce (28 ounces, crushed or pureed)
• Fresh basil (1/4 cup, chopped)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Spaghetti (12 ounces)
• Olive oil (2 tablespoons)

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, beaten egg, minced garlic, and half of the chopped onion. Season generously with salt and black pepper. Mix gently until just combined—be careful not to overwork the meat to maintain tenderness.
2. Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a plate.
3. In a large pot, heat the olive oil over medium heat. Add the remaining chopped onion and sauté until soft and translucent, about 5 minutes.
4. Stir in the tomato sauce and chopped basil, bringing the mixture to a gentle simmer.
5. Carefully add the meatballs to the simmering sauce, ensuring they are fully submerged. Cover and let them simmer for 30 minutes, or until the meatballs are cooked through and the sauce has thickened beautifully.
6. While the meatballs are cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
7. To serve, plate the spaghetti and generously top with the meatballs and rich tomato sauce. Garnish with additional grated Parmesan cheese and fresh basil for an extra touch of flavor.