Description
This Thursday Night Spaghetti with Meatballs features tender homemade meatballs made from ground beef, simmered in a rich and flavorful tomato sauce with aromatic herbs and spices. Served with al dente bucatini pasta, this comforting and hearty Italian-American dish combines savory meatballs, vibrant sauce, and a touch of fresh basil and Parmesan for a perfect family dinner.
Ingredients
For the Meatballs
- 1 1/2 lbs. ground beef (94% lean ground turkey or ground chicken can be substituted)
- 1/2 onion, chopped
- 1/3 cup breadcrumbs
- 1 large egg, beaten
- 4 garlic cloves, minced
- 2 tsps Italian seasoning
- 2 Tbsps extra virgin olive oil (divided: 1 tbsp for meatballs, 1 tbsp for searing)
For the Sauce
- 1 Tbsp extra virgin olive oil
- 1/2 onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 4 cups tomato sauce (homemade or store-bought)
- 1-2 Tbsps organic brown sugar
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp red pepper flakes
- 1/2 cup beef stock (or chicken/vegetable stock)
- 3 Tbsps white cooking wine (optional)
- handful of fresh basil leaves (optional)
For the Pasta
- 1 (16 oz.) package bucatini pasta
- 1 Tbsp olive oil (for boiling pasta water)
For Garnish
- 1 cup freshly grated Parmesan cheese
- fresh chopped parsley (optional)
Instructions
- Make the Meatball Mixture: In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add half an onion (chopped) and 4 minced garlic cloves, sautéing until fragrant and translucent, about 2-3 minutes. Transfer the onion and garlic to a food processor. Add ground beef, breadcrumbs, beaten egg, and 2 teaspoons Italian seasoning. Pulse for about 1 minute until the mixture is evenly combined and holds together well when pressed.
- Form the Meatballs: Using an ice cream scoop or spoon, scoop out approximately 1-inch portions of the meat mixture. Shape each into round meatballs with your hands. Place on a clean plate and set aside.
- Sear the Meatballs: Return the skillet to medium-high heat and add the remaining 1 tablespoon of olive oil. Add the meatballs in batches, searing each side until golden brown, about 2-3 minutes per side. Remove cooked meatballs and set aside.
- Cook the Bucatini Pasta: Bring a large pot of salted water to a boil. Add 1 tablespoon olive oil to the boiling water to prevent sticking. Cook the bucatini pasta according to package instructions, about 10-12 minutes until al dente. Drain and set aside.
- Prepare the Sauce: In a medium skillet over medium-high heat, add 1 tablespoon olive oil. Sauté the remaining half onion, 4 minced garlic cloves, and chopped red bell pepper for 1-2 minutes until fragrant. Stir in 4 cups tomato sauce, 1-2 tablespoons organic brown sugar, 1 teaspoon Italian seasoning, 1 teaspoon smoked paprika, 1 teaspoon sea salt, 1/2 teaspoon red pepper flakes, and fresh basil leaves (if using).
- Add Liquids and Simmer: Reduce heat to medium-low. Add 1/2 cup beef stock and 3 tablespoons white cooking wine (optional). Stir well and let the sauce bubble gently for 1-2 minutes before lowering heat to low. Simmer for 4-5 minutes until fragrant, adding extra beef stock (about 1/4 cup) if a thinner sauce is desired.
- Combine Meatballs and Sauce: Add the seared meatballs into the sauce, gently tossing to coat all pieces. Let them simmer together for 10-12 minutes, allowing the sauce to thicken and the basil to wilt. Stir occasionally to prevent sticking.
- Serve: You may toss the cooked bucatini directly into the sauce and meatballs or plate the pasta first and spoon the meatballs and sauce on top. Garnish with freshly grated Parmesan cheese and chopped parsley if desired. Serve immediately for best flavor.
- Enjoy Your Meal: Sit back and enjoy this classic, comforting spaghetti and meatballs dish perfect for a satisfying weeknight dinner.
Notes
- Sautéing the onions and garlic before adding them to the meatball mixture adds a richer flavor.
- Pulsing the meatball ingredients in a food processor helps create a uniform texture that holds well.
- Adding olive oil to pasta boiling water helps prevent sticking without affecting flavor.
- Adjust the amount of red pepper flakes for heat preference.
- If preferred, ground turkey or chicken can be used instead of beef for leaner meatballs.
- Simmering meatballs in the sauce finishes cooking them thoroughly and infuses them with flavor.
- Fresh basil adds brightness—optional but recommended.
- White cooking wine adds depth but can be omitted if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
