🍝 Spaghetti with Meatballs

An Italian-American Classic, Full of Heart (and Cheese!) 💛🧀

💌 Introduction

Is there anything more comforting than a steaming bowl of spaghetti twirled with juicy, cheesy meatballs, all drenched in a rich tomato sauce? This dish is a hug in a bowl, a tradition at family tables, and the kind of meal that turns ordinary evenings into memories.

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🌟 True Story

A few years ago, I made this exact recipe for a Sunday dinner with my family. I was nervous—it was my first time cooking for everyone. I watched as they took the first bite in silence. Then suddenly, my grandfather, who hardly says a word during meals, looked up and said, “This tastes like my mother’s cooking.” The table went quiet… and then everyone smiled. We all had seconds (and some had thirds!). That night, I knew: food is love, and this recipe is my love letter.

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🤓 Fun Fact

Spaghetti and meatballs is actually not a traditional Italian dish! It was born in New York City in the early 1900s by Italian immigrants who adapted their recipes to ingredients they could afford and find in America. So it’s a delicious child of two cultures—and now a worldwide favorite! 🇮🇹❤️🇺🇸

🛒 Ingredients

🧆 For the Meatballs:

• ¼ cup breadcrumbs
• 450 g / 1 lb ground beef (20% fat)
• 1 tsp salt
• Black pepper, to taste
• ½ onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• ½ cup grated pecorino cheese (+ extra for garnish)
• ⅓ cup chopped parsley (save a little for garnish)
• 1 whole egg
• 1 cup olive oil (for frying)

🍅 For the Tomato Sauce:

• ½ onion, finely chopped
• 1 garlic clove, minced
• 2 bay leaves
• 24 oz / 690 g tomato purée
• ½ cup grated pecorino cheese
• Salt & pepper, to taste

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🍝 For the Pasta:

• 350 g spaghetti
• Salt (for boiling water)

🍳 Instructions

🧆 Make the Meatballs:

1. In a large bowl, mix the ground beef with breadcrumbs, onion, garlic, salt, pepper, oregano, pecorino, parsley, and the egg.
2. Shape into small meatballs (about the size of a golf ball).
3. Heat the olive oil in a large skillet over medium heat.
4. Fry the meatballs in batches until browned on all sides (about 7–8 minutes). Set aside on a plate lined with paper towel.

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🍅 Make the Sauce:

1. In a large saucepan, sauté the onion, garlic, and bay leaves in 2 tbsp of the oil from the meatballs for about 3–4 minutes.
2. Add the tomato purée and bring to a simmer.
3. Add pecorino cheese, salt, and pepper.
4. Carefully place the meatballs into the sauce and simmer on low for 25–30 minutes.

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🍝 Cook the Pasta:

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti until al dente (about 9–10 minutes).
3. Drain and toss with a little of the sauce to coat

🍽️ To Serve:

• Plate the spaghetti, top with meatballs and sauce.
• Sprinkle with extra pecorino and chopped parsley.
• Serve with love—and lots of napkins!

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🔥 Calories (Approx.)

• About 600–700 calories per serving
  (based on 4 generous portions, may vary by cheese/oil amounts)

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💡 Tips from the Kitchen Fairy:

• Use fresh pecorino—its salty, nutty flavor makes this dish shine!
• Don’t overwork the meatball mixture—it keeps them tender.
• If you like a spicy kick, add a pinch of red chili flakes to the sauce 🌶️
• These meatballs are even better the next day—perfect for leftovers or sandwiches!