• 1 lb. ground beef / Chicken

  • 1/3 c. bread crumbs

  • 1/4 c. finely chopped parsley

  • 1/4 c. freshly grated Parmesan, plus more for serving

  • 1 egg

  • 2 garlic cloves, minced

  • Kosher salt - 1/2 tsp. 

  • red pepper flakes 2 tbsp. 

  • extra-virgin olive oil- 1/2 c. 

  • onion, finely chopped - 1 

  • (28-oz.) can crushed tomatoes - 1 

  • bay leaf

  • Freshly ground black pepper


  • In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain. 

  • In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.

  • In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.

  • Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.

  • Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

NOTE - You can also add garlic and ginger paste in the pot. It adds great flavor. (Optional)