While I was living in Italy for over 7 years, I had been eating in many restaurants and Tratorias in different regions and parts of the Italian peninsula, but I have never seen Spaghetti with meatballs in the menu, why? It is popular Italian American dish goes back to early Italian immigrants and their descendants.

There is no doubt; you have been encountered countless times Spaghetti meatball before, this recipe is little bit different since I seared the tiny meatballs to keep the flavors inside.

INGREDIENTS:

1 pound of ground beef lean

1 small white onion finely chopped

3 tablespoon of freshly Parmesan cheese

1 egg

1 tablespoon chopped parsley

Salt and freshly ground pepper to taste

1 Pound of Spaghetti pasta

1/3 cup of breadcrumbs

Pinch of nutmeg

1 tablespoon of olive oil

1 cup of canned tomatoes with juice

STEPS:

In large mixing bowl, put the ground beef, chopped onion, parsley, egg, nutmeg, grated Parmesan cheese, olive oil, breadcrumbs, about the 1-tablespoon salt and black pepper. Gently mix everything by hands until well combined

Shape the mixture into small round balls about 1 inch in diameter. In large skillet over high heat, pour olive oil and start browning the meatballs on all sides (the reason of this cooking process is the keep all the juices and the flavors seared inside as well as adding the crispy bite to the meatballs) set a side when the meatballs are browned on all sides.

In the same skillet, discard the most of the fat, then add the canned tomatoes, season with salt and pepper to taste and cook for about 15 minutes then add the meatballs and continue cooking for another 15 minutes by turning the meatballs from time to time.

Cook the Spaghetti to the package instructions in boiling salted water.

Mix the drained pasta with the sauce, garnish with chopped parsley serve immediately with grated Parmesan cheese.