Classic Spaghetti & Meatballs
  • For the meatballs:
  • 2 lbs ground beef
  • 4 large eggs
  • ½ cup grated pecorino cheese
  • 2 cup Italian seasoned bread crumbs
  • 2 tsp garlic powder
  • a good palmful of freshly chopped parsley
  • salt & pepper
  • For the sauce:
  • 3 cans whole peeled San Marzano tomatoes, pureed in a food processor
  • 6 large cloves of garlic, smashed
  • 1 small onion, diced
  • handful of fresh basil leaves, torn (we keep it rustic)
  • 1 T of dried oregano
  • salt & pepper
  • ¼ cup olive oil
  • 1 lb spaghetti
  1. Lets start with my basic tomato sauce. Heat a large pot {you'll want plenty of extra room to add the meatballs in later on} over medium low heat with the ¼ cup of olive oil.
  2. Add in the garlic and onions and cook for a few minutes until softened. Add in some salt, pepper and the oregano. Cook for another minute to bring out the flavor of the oregano.
  3. Add in the pureed tomatoes and fresh basil. Simmer.
  4. Preheat your oven to 425 degrees.
  5. For the meatballs, grab a large bowl and add in the ground beef, eggs, bread crumbs, pecorino, garlic powder, parsley, salt and pepper. Mix by hand until evenly combined.
  6. Using an ice cream scoop, form even meatballs then roll them my hand to make them more uniform. Place onto a lined baking sheet and bake for 14 minutes.
  7. Add the meatballs to the sauce pot carefully and simmer for an hour.
  8. Cook the spaghetti to al dente according to the package directions. I like to cook it a couple minutes shy of al dente, {*Reserve 1 cup of the pasta cooking water- I like to have it just in case I want to thin out the sauce a little bit at the end} drain the water from the pot then add enough sauce to coat the pasta and allow to finish the cooking in the sauce.
  9. Serve the spaghetti and meatballs in a large family sized bowl. Garnish with fresh parsley and grated cheese if you'd like.
Recipe by LeMoine Family Kitchen at