Italian Spaghetti & Meatballs

What You’ll Need

For the Meatballs

• 1 lb grass-fed ground beef

• 1/2 cup breadcrumbs (panko or Italian style)

• 1/4 cup grated Parmigiano or Pecorino

• 1 egg (or 2 Tbsp chickpea liquid for substitute)

• 3 cloves garlic, minced

• 3 Tbsp fresh parsley, chopped (or 1 Tbsp dried)

• 2 Tbsp fresh basil, chopped (or 1 tsp dried)

• 1 tsp salt

• 1/2 tsp black pepper

• 1–2 Tbsp olive oil (for searing or drizzling)

For the Sauce

• 2 Tbsp olive oil

• 1 medium yellow onion, chopped

• 3 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 2 Tbsp tomato paste

• 1 tsp dried oregano

• 1/2 tsp red pepper flakes (optional)

• 1 tsp salt, plus more to taste

• 1/2 tsp black pepper

• 1/4 cup fresh basil, chopped (for finishing)

For the Pasta

• 1 lb spaghetti

• Salted pasta water (reserve 1 cup before draining)

• Extra grated Parmigiano or Pecorino, for serving

Let’s Cook

1. Make the meatball mixture. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, basil, salt, and pepper. Mix gently with your hands until just combined (don’t overmix or the meatballs will be tough).

2. Shape the meatballs. Roll mixture into golf ball–sized meatballs (about 14–16 meatballs). Place on a parchment-lined sheet pan.

3. Brown the meatballs. Heat 1–2 Tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Sear meatballs in batches until browned on all sides (they don’t need to be fully cooked through yet). Transfer to a plate.

4. Start the sauce. In the same skillet, lower heat to medium and add olive oil if needed. Sauté onion for 3–4 minutes until softened, then add garlic and cook until fragrant, about 30 seconds.

5. Build the sauce. Stir in crushed tomatoes, tomato paste, oregano, red pepper flakes (if using), salt, and black pepper. Bring to a simmer.

6. Simmer the meatballs. Gently add the browned meatballs back into the sauce. Cover and simmer on low for 25–30 minutes, stirring occasionally, until the meatballs are fully cooked and tender.

7. Cook the pasta. Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Before draining, reserve 1 cup of pasta water.

8. Finish the sauce. If the sauce is too thick, stir in a splash of pasta water until it reaches your desired consistency. Stir in fresh basil just before serving.

9. Serve it up. Toss spaghetti with a bit of sauce, then plate and top with meatballs and extra sauce. Finish with plenty of grated Parmigiano or Pecorino.