Succulent Meatballs in Napolitana Sauce with Spaghetti

Indulge in the ultimate comfort food with succulent meatballs simmered in a flavorful Napolitana sauce, served over a bed of perfectly cooked spaghetti. This classic Italian dish is sure to please the whole family!

Ingredients:

• 500g ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 500g spaghetti
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can 400g crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Instructions:

Put breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper in a large bowl

Add the ground beef and mix them all together

Mix everything together well

Form the mixture into meatballs that are about an inch across

Follow the directions on the package to cook the spaghetti until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

For about three minutes, or until the onion is soft, add the chopped onion

After you add the garlic, cook for one more minute

Then add the dried oregano, dried basil, salt, and pepper

Mix the ingredients well

Bring to a low boil

Carefully add the meatballs to the sauce that is already cooking

Put the lid on top and cook for 15 to 20 minutes, or until the meatballs are fully cooked

Take the meatballs out of the pan and set them aside when they are done

Put the cooked spaghetti in the pan with the sauce

Give the spaghetti a good toss so that the sauce covers it all

Put meatballs on top of the spaghetti and serve

Put some grated Parmesan cheese and fresh basil leaves on top

Have fun!