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Classic Spaghetti and Meatballs

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly oil or coat with nonstick spray.
  2. 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.
  3. 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.
  4. Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until browned, about 12-15 minutes; set aside.
  5. 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.
  6. Stir in wine, scraping any browned bits from the bottom of the pot.
  7. 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.
  8. 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.
  9. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  10. Serve immediately, topped with meatballs and sauce.

Notes

  • *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.