Espaguetis con albóndigas

Ingredientes

• 1 lb Ground beef
• 1/2 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Oregano
• 1/2 tsp Paprika
• 1/4 cup Breadcrumbs
• 1/2 cups Parmesan
• 1 Eggs
• 2 tbsp Olive oil (divided)
• 1/2 cup Onions
• 1/2 tsp Galic (fresh)
• 2 Bay leaves
• 1/2 tsp Oregano
• 1/4 tsp Salt
• 1/2 tsp Pepper
• 28 oz Crushed tomatoes ((2 cans))
• 2 sprigs Basil
• 1 lb Spaghetti

Preparación

1. 1

   --- Making the meatballs ---

2. 2

   In a large mixing bowl, combine the ground beef, garlic powder, onion powder, salt, pepper, oregano, paprika, breadcrumbs, grated Parmesan cheese, and the egg. Mix well until all ingredients are evenly combined.

3. 3

   Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You can make them larger or smaller depending on your preference.

4. 4

   Heat a large skillet or frying pan over medium-high heat and add a tablespoon of olive oil. Carefully place the meatballs in the hot skillet until they are browned on all sides and cooked through about 8-10 minutes. You may need to do this in batches, depending on the size of your skillet.

5. 5

   Once cooked, transfer the meatballs to a plate lined with paper towels to drain excess oil. Set them aside.

6. 6

   --- Preparing the Tomato sauce ---

7. 7

   Add the remaining tablespoon of olive oil over medium heat in the same skillet. Add finely chopped onions and minced garlic to the skillet. Sauté until the onions become translucent and fragrant, about 3-4 minutes.

8. 8

   Add bay leaves, oregano, salt, and pepper to the skillet. Stir well to combine the flavors. Pour in the crushed tomatoes and add the sprigs of basil. Stir everything together.

9. 9

   Reduce the heat to low, cover the skillet, and let the sauce simmer for about 20-30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken.

10. 10

    --- Cooking the Spaghetti ---

11. 11

    While the sauce is simmering, bring a large pot of salted water to a boil.

12. 12

    Add the spaghetti to the boiling water and cook according to the package instructions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking. Drain the cooked spaghetti in a colander and return it to the pot.

13. 13

    --- Assembly ---

14. 14

    Remove the bay leaves and basil sprigs from the tomato sauce. Pour the tomato sauce over the cooked spaghetti in the pot and gently toss to coat the pasta evenly with the sauce.

15. 15

    Serve the spaghetti and meatballs on plates, placing meatballs on top of the pasta. Garnish with additional grated Parmesan cheese and fresh basil leaves if desired.