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Helpful Cooking Tips
- Use fresh herbs like basil or parsley to enhance the flavor of the sauce and meatballs.
- Make sure not to overcook the spaghetti; it should be al dente for the best texture.
- Brown the meatballs well before simmering to lock in juices and add depth to the flavor.
Ingredients 0/18
Why You'll Want This Again
Step 1
Lightly heat your oven to 350°F (175°C). While that’s warming up, combine the tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring everything to a boil, then lower the heat and let it simmer gently for about 1 to 1 ½ hours so the flavors can really meld.
Step 2
While the sauce is simmering, mix together the ground beef, crackers, eggs, Parmesan, garlic, parsley, and thyme in a bowl. Shape the mixture into big meatballs and arrange them on a broiler pan. Pop them in the oven and bake until they’re nicely browned and no longer pink inside, which should take around 30 minutes.
Step 3
Once the meatballs are baked, add them to the sauce and let everything simmer together for another 2 to 2 ½ hours. This slow cooking will make the meatballs tender and let them soak up all that delicious sauce.
Step 4
When you’re close to serving, bring a large pot of salted water to a boil. Cook the spaghetti until it’s tender but still has a bit of bite, about 12 minutes. Drain the pasta, then plate it up with plenty of sauce and those tasty meatballs on top. Enjoy!
