Have you ever craved for a GOOD spaghetti with meatballs? Yesterday I cooked this NY Times recipe for the second time, and it became my go-to recipe when I have people coming over. I realize that spaghetti meatballs were making everyone happy (especially the kids) BECAUSE there are meatballs in the tomato sauce. It brings a regular pasta plate to a whole new level.
*NY Times is slowly becoming my favorite site to find a good recipe (like the plum torte recipe).
You will find the original recipe Spaghetti and drop meatballs here.
I added 3 ingredients to the tomato sauce: sugar, cinnamon & basilic. The sugar helps to cut the acidity from the tomatoes.
Best Spaghetti and meatballs recipe
- 2 tablespoons olive oil (for cooking)
- 12 ounces ground beef
- 250 ml of Parmesan or Romano
- 1 bunch fresh parsley (about 125 ml)
- 60 ml bread crumbs
- 1 egg
- Black pepper
- 1 large onion
- 3 garlic cloves
- 2 28-ounce cans of crushed tomatoes
- 3 bay leaves
- 15 ml sugar
- 5 ml cinnamon powder
- 10 leafs of basilic
- Good old spaghetti
- Mix all the ingredients for the meatballs in a bowl and make little balls that you can lay on a cookie tray. Cook them in a large skillet or pan with olive oil until all the sides are brown.
- Add to the pan the tomato sauce ingredients and adjust with salt & pepper.
- Let it simmer for about 1 hour (or forget about it!)
- Serve with the cooked spaghetti and sprinkle some parmesan cheese & parsley.
Cook the meatballs in the oven for about 10 minutes and shake the tray at half the cooking to allow the meatball to cook on all the sides. Add them to the tomato sauce mix.
Let me know in the comments what you think ofwhat I consider the best spaghetti and meatballs recipe!
**** Original recipe from The NY Times, I simply resumed the steps and added my special touch. For the exact 5 star detailed recipe, visit the link above the recipe.