Ingredients
Scale
- 2 tablespoons olive oil
- 1lb ground beef
- 1 ½ cups grated parmesan cheese
- ½ cup chopped fresh parsley
- ¼ cup bread crumbs
- 1 egg
- salt and ground black pepper
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 6 cups crushed tomatoes (about 2 (28 ounces) cans)
- 3 bay leaves
- 1lb spaghetti noodles
Instructions
- Bring a large stockpot of water to a boil. Cook the noodles according to package directions. Drain and set aside.
- While the noodles are cooking, In a medium bowl combine ground beef, 1 cup parmesan cheese, a ½ cup of the chopped parsley, breadcrumbs, egg, salt, and pepper.
- Mix everything together until well combined. Roll the meat mixture into small meatballs.
- Heat olive oil in a large deep skillet over medium-high heat. Add the meatballs in a single layer so that they are not touching in the skillet.
- Cook until lightly browned on the bottom. Scatter the chopped onion and the minced garlic around the meatballs in the skillet.
- When the meatballs are brown on the bottom and the onion begins to soften, add the crushed tomatoes and bay leaves. Season with salt and pepper.
- Bring to a simmer. Cover the skillet and cook until the meatballs are fully cooked (the internal temperature has reached 160 Degrees F.), about 8 minutes. Note: if using ground turkey instead of beef, the internal temperature must reach 165 degrees F.).
- Remove the lid and simmer for another 5-10 minutes to thicken the sauce a little. Serve over the noodles and top with additional parsley and parmesan cheese.