Spaghetti and Meatballs
Simmered in homemade marinara, these tender, richly flavored meatballs are made with ground sirloin, fresh oregano, basil, garlic and onion.
Ingredients
For the meatballs:
- 1-1/4 lbs ground sirloin
- 1 cup coarse, fresh breadcrumbs (see notes)
- 1/4 cup onion, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1 large egg
- 1 teaspoon balsamic vinegar
- 2 cloves garlic, very finely chopped
- Olive oil
For the marinara sauce:
- 3 tablespoons olive oil
- 1/2 cup onion, chopped
- Salt and freshly ground black pepper
- 4 cloves garlic, very finely chopped
- 3 cups diced tomatoes, undrained
- 1 cup strained tomatoes or tomato sauce
- 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)
- 1/4 cup chiffonade of fresh basil, or 2 to 3 teaspoons dried
- 2 teaspoons balsamic vinegar
- 1 or 2 Parmigiano-Reggiano rinds, optional
For the spaghetti:
- 1 lb thin spaghetti
- Parmigiano-Reggiano for grating
Instructions
Prepare the sauce:
- Start by preparing the sauce. Heat the olive oil in a large skillet over medium heat. Add the onion, season with salt and pepper and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and cook just until fragrant, 1 to 2 minutes longer.
- Stir in the diced tomatoes, strained tomatoes, oregano, basil and balsamic vinegar and cook, stirring occasionally for 3 to 4 minutes. Season lightly with salt and pepper, add the Parmigiano-Reggiano rinds, cover and reduce the heat to medium-low. Continue cooking, stirring occasionally, while you make the meatballs.
Prepare the meatballs:
- Using a wooden spoon, break up the ground sirloin in a large mixing bowl. In a separate, smaller bowl, combine the breadcrumbs, onion, oregano, basil, salt and a few grinds of black pepper until well blended. Scatter the mixture over the meat.
- In the same small bowl, whisk together the egg, balsamic vinegar and garlic, then add to the meat mixture.
- Using your hands, gently combine the meatball ingredients until well mixed, then form it into 20 meatballs, approximately 1-1/2-inches in diameter.
- Film the bottom of a large skillet with olive oil and heat over medium-high heat. Working in batches to avoid overcrowding the pan, brown the meatballs lightly, about 1 minute per side, then transfer them to the sauce to finish cooking.
- Turn the meatballs several times to coat them with sauce, then cover the pan and simmer until cooked through, about 20 minutes.
Prepare the spaghetti:
- While the meatballs cook, bring a large pot of salted water to a boil and cook and drain the spaghetti according to package directions.
- To serve, plate individual servings of spaghetti, top with meatballs and grated Parmigiano-Reggiano cheese.