spaghetti with meatballs and parmesan

Ingredients

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 pound spaghetti
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese, for serving

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, 1/4 cup Parmesan cheese, egg, Italian seasoning, and garlic powder. Mix well.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3. Add the meat mixture to the skillet and cook, breaking it up with a spoon, until browned, about 8-10 minutes.
4. Remove the meatballs from the skillet and set aside.
5. Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes.
6. Add the minced garlic and cook for 1 minute more.
7. Pour in the crushed tomatoes and sugar. Season with salt and pepper to taste. Bring to a simmer.
8. Return the meatballs to the skillet and simmer for 15-20 minutes, stirring occasionally.
9. While the sauce is simmering, cook the spaghetti according to package directions.
10. Drain the spaghetti and add it to the skillet with the meatballs and sauce.
11. Toss to coat.
12. Serve immediately, topped with additional grated Parmesan cheese.

Notes

• For extra flavor, add a pinch of red pepper flakes to the sauce.
• To make the meatballs ahead of time, they can be refrigerated for up to 2 days.
• To prevent the sauce from sticking to the bottom of the pan, deglaze the pan with a little red wine after sautéing the onions and garlic.
• Store leftover spaghetti in an airtight container in the refrigerator for up to 3 days.