Recipes/new/classic spaghetti meatballs.md

CLASSIC SPAGHETTI AND MEATBALLS

Serves 4

This Italian American inspired recipe mixes homemade tomato sauce, pasta, and oven-baked meatballs, all made separately first. Spaghetti means "little string" in Italian!

KITCHEN TALK: Wash your hands after handling raw meat. To make vegetarian meatballs, use a plant-based meat alternative and follow the package instructions. Partner with a grown-up to use the stove and oven and to drain hot water.

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Sauce and Pasta

• 2 tablespoons extra-virgin olive oil
• ½ medium yellow onion, diced (½ cup)
• 2 garlic cloves, minced or pressed (1½ teaspoons)
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• ¾ teaspoon fine sea salt
• ¼ to ½ teaspoon ground black pepper
• 1 pound spaghetti

Meatballs

• 1 large egg
• 1 pound 80% or 85% lean ground beef or ground turkey
• ½ cup plain breadcrumbs
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• ¼ cup whole milk

Chopped fresh basil, for serving Freshly grated Parmesan cheese, for serving

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1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Make the sauce and pasta. Heat the olive oil in a medium saucepan over medium heat until it shimmers, about 2 minutes. Add the onion and cook, stirring, until it is soft looks see-through, about 5 minutes. Add the garlic and until you can smell it, about 1 minute. Stir in the tomato oregano, salt, and pepper.

3. Bring the sauce to a simmer, then turn down the heat to medium-low and partially cover the pot. Cook, stirring occasionally, until the sauce is thick and dark red, 15 to 20 minutes.

4. Meanwhile, bring a large pot of water to a boil over high heat. Add the spaghetti and cook according to the package directions until it is tender but still a tiny bit firm. Drain and add to the pot with the sauce.

5. Make the meatballs. Crack the egg into a medium bowl and whisk it with a fork to combine the white and yolk. Add the ground beef, breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, pepper, and milk. Use your (clean!) hands to gently squish and mix everything together.

6. Use a spoon to scoop up some of the meat mixture, then roll it into a 1½-inch ball (a little smaller than a golf ball). Place the meatballs on the prepared baking sheet and repeat with the remaining meat mixture, spacing the meatballs an inch apart. When you've used it all, you should have 18 to 20 meatballs.

7. Bake the meatballs for 15 to 20 minutes, until they are brown all the way through. To brown meatballs evenly, use tongs to flip each meatball halfway through baking. Remove the meatballs from the oven and transfer them to the pot with the sauce. Stir to coat the meatballs with the sauce, then turn down the heat to low and cook until the flavors taste good together and everything is warmed through, about 10 minutes.

8. Pile the spaghetti onto plates, top with a few meatballs, and spoon over some extra sauce. Serve topped with basil and extra Parmesan.