Description
This Homemade Classic Spaghetti and Meatballs recipe is an absolute must-try for anyone looking to impress family or friends without a fuss.
Ingredients
Scale
- 1 lb ground beef
- 0.5 lb ground pork
- 0.5 cup breadcrumbs
- 0.25 cup whole milk
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 0.5 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil (for searing)
- 2 tbsp olive oil (for sauce)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 14 oz can diced tomatoes
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried basil
- 0.5 tsp dried oregano
- 0.25 cup fresh basil leaves, chopped
- 12 oz spaghetti
- Salt (for pasta water)
- Freshly grated Parmesan
- Chopped fresh parsley
Instructions
- Start by soaking the breadcrumbs in milk. This crucial step makes all the difference, ensuring that the breadcrumbs absorb the moisture and create a tender meatball. Allow them to soak for about 5 minutes in a small bowl until they become soft and mushy.
- In a large mixing bowl, combine the soaked breadcrumbs with the ground beef and pork, grated Parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, crushed red pepper flakes, salt, and black pepper. Use your hands to mix everything gently until just combined; overmixing can lead to tough meatballs.
- Take portions of the meat mixture and shape them into 1.5-inch balls. You should aim for a consistent size for even cooking. Heat olive oil in a skillet over medium heat, then add the meatballs, cooking them for about 5–7 minutes, turning them to brown all sides. Once browned, transfer them to a plate and set aside.
- In the same skillet used for the meatballs, add another tablespoon of olive oil if needed and toss in the finely chopped onion. Sauté for about 5 minutes until softened and translucent. Add minced garlic for an extra kick and cook for an additional 30 seconds until fragrant. Stir in the tomato paste to deepen the sauce’s flavor.
- Next, incorporate the crushed and diced tomatoes, sugar, salt, pepper, dried basil, and oregano into the skillet. Allow the mixture to simmer for 10 minutes on low heat, stirring occasionally to meld the flavors together.
- Return the browned meatballs to the sauce, partially cover the skillet, and let them simmer on low heat for about 25–30 minutes until the meatballs are cooked through. This slow simmer allows the meatballs to soak up the sauce’s flavors, producing a rich, savory taste.
- While the meatballs and sauce are finishing up, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. It’s important to reserve about 0.5 cup of the pasta water before draining the spaghetti. This starchy water can help to adjust the sauce’s consistency later.
- Toss the drained spaghetti with the meatball marinara sauce in the skillet. If the sauce appears too thick, add a bit of the reserved pasta water until you achieve your desired consistency.
- To serve, dish out the spaghetti with meatballs and garnish generously with freshly grated Parmesan and chopped parsley for added color and flavor. Enjoy your meal hot!
Notes
Feel free to double the recipe and freeze half for later; spaghetti and meatballs freeze well.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 850 mg
- Protein: 35 g