A beloved classic of Italian-American cuisine, where handmade mini meatballs are served with tomato-sauced spaghetti. A satisfying and enjoyable main course recipe for guest tables.
Knead the ground meat well with breadcrumbs, egg, garlic, parmesan, salt, and black pepper; shape into walnut-sized round meatballs.
Cook the meatballs in olive oil, turning until browned on all sides, making sure they are fully cooked through.
In the same pan, sauté the onion, add the tomato sauce, return the meatballs to the pan, and cook over low heat for 15 minutes; stir in the basil leaves.
Boil the spaghetti in plenty of salted water according to the package instructions and drain.
Place the spaghetti on plates and top with the meatball sauce, optionally serve with grated parmesan.
Important: Make sure the meatballs are fully cooked through — raw ground meat is a food-safety risk. Allergen: contains egg and dairy (parmesan).
If you add a pinch of grated parmesan to the meatball mixture, the meatballs become both more flavorful and firmer in texture.
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