Classic Spaghetti and Meatballs

Name: Classic Spaghetti and Meatballs
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: ½ cup freshly grated parmesan; ⅓ cup Panko*; ⅓ cup chopped fresh parsley leaves; ½ cup milk; 1 large egg; 1 small shallot; 3 cloves garlic; Kosher salt and freshly ground black pepper; 1 pound lean ground beef; 1 pound ground pork; 2 tablespoons olive oil; 1 medium sweet onion; 3 cloves garlic; 2 teaspoons Italian seasoning; ½ teaspoon fennel seeds; ¼ teaspoon crushed red pepper flakes; ⅓ cup dry red wine; 1 (28-ounce) can crushed tomatoes; 1 (15-ounce) can petite diced tomatoes; 1 teaspoon sugar; ½ cup chopped fresh basil leaves; 1 pound Spaghetti

User Reviews

5.0

24 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
8 servings
Course
Main Course

Classic Spaghetti and Meatballs

Iris Warren

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Classic, simple, no fuss dinner here with the most tender and juicy homemade meatballs and spaghetti sauce!

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Ingredients

Servings

for the meatballs

½ cup freshly grated parmesan
⅓ cup Panko*
⅓ cup chopped fresh parsley leaves
½ cup milk
1 large egg
1 small shallot diced
3 cloves garlic minced
Kosher salt and freshly ground black pepper to taste
1 pound lean ground beef
1 pound ground pork

for the sauce

2 tablespoons olive oil
1 medium sweet onion diced
3 cloves garlic minced
2 teaspoons Italian seasoning
½ teaspoon fennel seeds
¼ teaspoon crushed red pepper flakes
⅓ cup dry red wine
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can petite diced tomatoes
1 teaspoon sugar
½ cup chopped fresh basil leaves
1 pound Spaghetti

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Instructions

Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly oil or coat with nonstick spray.
In a large bowl, combine Parmesan, Panko, parsley, milk, egg, shallot and garlic; season with 1 teaspoon salt and 1/2 teaspoon pepper. Let stand 10 minutes.
Using a wooden spoon or clean hands, add ground beef and ground pork, stirring until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 36 meatballs.
Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until browned, about 12-15 minutes; set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, Italian seasoning, fennel seeds, and crushed red pepper flakes until fragrant, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in tomatoes and sugar; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until sauce has thickened, about 20 minutes.
Stir in meatballs; cover and continue to simmer until flavors have blended, about 30 minutes. Stir in basil; season with salt and pepper, to taste.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Serve immediately, topped with meatballs and sauce.