Italian Beef Meatballs

Mix the meatball mixture

In a large bowl, combine the ground beef, breadcrumbs, beaten egg, parmesan, garlic, and onion. Season generously with salt and black pepper. Mix with your hands until just combined — don't overwork the mixture or the meatballs will turn out tough.

Shape the meatballs

Roll the mixture into golf ball-sized meatballs (about 4–5 cm across), placing them on a plate or tray as you go. You should get roughly 16–18 meatballs. Wet your hands lightly between rolls to keep the mixture from sticking.

Brown the meatballs

Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat. Working in batches if needed, add the meatballs and brown on all sides, about 2–3 minutes per side. They don't need to be cooked through at this stage — a deep golden crust is the goal. Transfer browned meatballs to a plate.

Simmer in tomato sauce

Reduce the heat to medium-low and pour the tomato sauce into the same pan, scraping up any browned bits from the bottom. Return the meatballs to the pan, nestling them into the sauce. Cover and simmer gently for 20 minutes, turning the meatballs once halfway through, until cooked through and the sauce has thickened slightly.

Cook the spaghetti

While the meatballs simmer, bring a large pot of well-salted water to a boil. Cook the spaghetti according to package instructions until al dente, then drain, reserving a small cup of pasta water in case you'd like to loosen the sauce.

Serve

Divide the spaghetti between bowls and top with meatballs and a generous spoonful of sauce. Finish with a scatter of fresh basil and an extra grating of parmesan if you like.