Scale

For the Meatballs:

1 lb (450 g) ground beef

1 egg

½ cup breadcrumbs

¼ cup milk

2 cloves garlic, minced

½ tsp salt

½ tsp black pepper

1 tsp dried Italian herbs (or oregano + basil)

2 tbsp grated Parmesan (optional)

For the Sauce:

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 can (14 oz / 400 g) crushed tomatoes

1 tbsp tomato paste

½ tsp sugar (to balance acidity)

½ tsp salt

½ tsp black pepper

½ tsp dried basil or parsley

For the Pasta:

10 oz (280 g) spaghetti, penne, or your favorite pasta

Salt for boiling water

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1. Boil pasta in salted water until al dente. Drain and set aside.

2. Mix beef, egg, breadcrumbs, milk, garlic, seasonings, and Parmesan. Form into small meatballs.

3. Brown meatballs in olive oil over medium heat until golden on all sides. Remove and set aside.

4. Sauté onion and garlic in the same skillet. Stir in tomato paste and crushed tomatoes. Add sugar, salt, pepper, and herbs.

5. Simmer sauce for 5 minutes. Return meatballs and cook 10–15 minutes more.

6. Toss pasta with a bit of the sauce. Plate, then top with meatballs and more sauce.

7. Garnish with fresh parsley or Parmesan. Serve hot.

Don’t overmix the meat mixture — it keeps the meatballs tender.

You can bake the meatballs at 400°F for 15–20 minutes if preferred.

Add chili flakes for spice or mozzarella inside the meatballs for a cheesy twist.

Use turkey or chicken for a lighter version.