Ingredients:

  • 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup (50g) Panko breadcrumbs
  • 1/4 cup (60ml) whole milk
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large egg, beaten
  • 3 cloves (15g) garlic, minced
  • 1/4 cup (15g) fresh parsley, finely chopped
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
  • 2 tbsp (30ml) olive oil
  • 1 small (100g) yellow onion, finely diced
  • 28 oz (794g) crushed tomatoes
  • 1 tsp (5g) dried oregano
  • 1 tbsp (15ml) tomato paste
  • 1/2 tsp (2g) red pepper flakes
  • 1 lb (450g) dried spaghetti
  • 1 tbsp (15ml) salt

Instructions:

  1. In a medium bowl, combine the milk and breadcrumbs, letting them sit for 2 minutes to form a paste.
  2. Fold in the ground beef, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently with your hands until just combined.
  3. Heat olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat.
  4. Roll the meat mixture into 1.5-inch spheres and brown for 2–3 minutes per side until a deep golden-brown crust forms. Remove meatballs from the pan and set aside.
  5. In the same skillet, sauté the diced onion until translucent.
  6. Stir in the tomato paste and red pepper flakes, cooking for 1 minute until the paste darkens.
  7. Pour in the crushed tomatoes and oregano.
  8. Return the meatballs to the sauce, cover, and simmer on low for 10–12 minutes.
  9. While the sauce simmers, boil the spaghetti in salted water until al dente. Reserve 1/4 cup of pasta water before draining.
  10. Toss the drained noodles directly into the skillet with the sauce and meatballs, adding the reserved pasta water to emulsify the sauce.