Classic Spaghetti and Meatballs
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 servings
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Course
Main Course
Classic Spaghetti and Meatballs
Description
The recipe for Classic Spaghetti and Meatballs starts with a meatball mixture combining ground beef and pork with Parmesan cheese, panko breadcrumbs, parsley, milk, egg, shallots, and garlic for moist, flavorful meatballs. Seasonings provide savory depth. The meatballs are shaped into uniform sizes and baked until browned.
The sauce is built by sautéing onion, garlic, Italian seasoning, fennel seeds, and crushed red pepper flakes in olive oil. Red wine is added to deglaze the pan, followed by crushed and diced tomatoes and a touch of sugar to balance acidity. Fresh basil is stirred in near the end to brighten the flavor. Meatballs gently simmer in the sauce, imparting richness and melding flavors. Spaghetti is cooked separately until almost tender before serving.
This dish offers a harmonious blend of textures: firm meatballs with soft pasta, and a thick, herbaceous tomato sauce. It can be served with grated Parmesan and crusty bread to complete the meal.
Using panko breadcrumbs helps keep the meatballs tender and moist. Ensuring the sauce simmers long enough merges its flavors well. The meatballs' moderate size allows for even cooking and ideal bite-sized portions.
Ingredients
for the meatballs
- ½ cup Parmesan Cheese freshly grated
- ⅓ cup panko breadcrumbs
- ⅓ cup parsley chopped fresh leaves
- ½ cup milk
- 1 egg large
- 1 shallot diced, small
- 3 cloves garlic minced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 pound ground beef lean
- 1 pound ground pork
for the sauce
- 2 tablespoons olive oil
- 1 onion diced, medium sweet
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- ½ teaspoon fennel seeds
- ¼ teaspoon red pepper flakes crushed
- ⅓ cup red wine dry
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes petite
- 1 teaspoon sugar
- ½ cup basil chopped, fresh leaves
- 1 pound spaghetti
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.
Notes
- Panko breadcrumbs provide lighter texture in the meatballs compared to regular breadcrumbs.
- Baking the meatballs before simmering ensures browning without overcooking.
- Freshly grated Parmesan enhances the meatballs’ flavor.
- Simmer sauce and meatballs together to meld flavors before serving.
User Reviews
Overall Rating
5
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