Ingredients :
- 1 egg
- 1/4 cup heavy cream
- 1 slice white sandwich bread
- 1 pound ground beef
- 1/4 cup freshly grated Parmesan cheese plus more for topping
- 1 medium onion finely chopped
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon dried oregano crushed
- 1 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- For the sauce and pasta:
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 can crushed tomatoes
- 1 can diced tomatoes undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon granulated sugar optional
- Salt and freshly ground black pepper
- 1 pound spaghetti for serving
- fresh parsley minced, for garnish
Directions :
- In a large bowl, mash together egg, cream, and bread until a smooth paste forms. Add beef, onion, fresh parsley, dried oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Using a strong rubber spatula or your hands, mix well. Working with 1 heaping tablespoon at a time, roll the meat mixture into 1-inch balls and place on a baking sheet.
- In a large skillet over medium heat, heat olive oil. Add meatballs and cook, turning occasionally until brown on all sides, about 10 minutes. Remove from pan and place on a paper-lined plate.
- To make the sauce and pasta:
- In a medium saucepan over medium-high heat, add olive oil and heat until shimmering. Add minced garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes (Be careful! They may splatter when they hit the hot oil, so keep the lid handy), diced tomatoes and their juice, basil, oregano, and sugar. Bring the sauce to boil over medium-high heat.
- Add meatballs to the pan, reduce heat to medium, and simmer uncovered until flavors have blended and meatballs reach an internal temperature of 155 degrees on an internal thermometer, about 10 to 15 minutes. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
- While the sauce is simmering, bring 4 quarts of water and 1 tablespoon salt to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain pasta well. Serve pasta topped with tomato sauce and meatballs, garnishing with grated parmesan, if desired.
