Classic Spaghetti and Meatballs
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8
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Calories
637 kcal
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Course
Main Course, Dinner
Classic Spaghetti and Meatballs
Description
The recipe begins by soaking white bread in milk before mixing it into ground beef and pork along with eggs, fresh parsley, basil, oregano, garlic, onion, salt, and pepper to create flavorful, moist meatballs. Shaping them golf ball-sized allows even cooking when sautéed until browned and firm. The browned bits left in the skillet are deglazed with chicken broth to lift concentrated flavor into the sauce.
The tomato sauce is made by cooking chopped onions and garlic, then adding crushed tomatoes, red pepper flakes, basil sprigs, salt, and pepper, simmering to meld flavors. The cooked meatballs return to the sauce to cook through fully and absorb its richness. Meanwhile, spaghetti is cooked until al dente and combined with the sauce and meatballs.
Serving with grated Parmesan cheese adds a savory, umami finish. Properly reserving some pasta cooking water can be used to adjust sauce consistency, maintaining seasoning and moisture without thinning the flavor.
Chilling the meatballs before cooking helps them stay intact while frying. Deglazing after sautéing ensures the sauce carries the fond for depth. Adjusting servings with the recipe card slider customizes quantity without altering proportions.
Ingredients
For Meatballs
- 3 lices white bread
- ½ cup milk
- 1 pound ground beef
- 1 pound ground pork
- 2 large egg
- ¼ cup parsley chopped, fresh
- 2 tablespoons basil chopped, fresh
- 1 tablespoon oregano dried or fresh
- 1 medium onion chopped
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Sauce and Everything else
- 3 tablespoons olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- ½ cup chicken broth low sodium
- 56 ounce crushed tomatoes (2 28 oz cans)
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 large basil sprigs
- 1 pound spaghetti uncooked
- Parmesan Cheese
Instructions
- Break the bread slices into pieces and place in a large bowl. Pour the milk over them and let the bread soak for about 10 minutes.
- To the same bowl add the remaining meatball ingredients. Mix well using your clean hands. Shape the meatball mixture into balls around the size of a golf ball.
- Heat the olive oil in a large skillet. Add the meatballs and sauté until brown and cooked through. Turn them often so they hold their shape. You might also need to do this in a couple batches, depends on how big or small your meatballs are and the size of your skillet. It should take about 10 to 15 minutes per batch.
- Transfer the meatballs to a plate and set aside. If there's too much oil in your skillet, drain some of it out. You need about 1 tbsp of fat remaining in skillet.
- Add the onion and garlic to the skillet and cook for about 3 to 5 minutes until onion is soft and becomes translucent. Deglaze the pan with the chicken broth and scrape all the brown bits from the meatballs, this will add flavor to the sauce.
- Add the crushed tomatoes, red pepper flakes, salt, pepper and basil springs. Stir and bring to a boil. Reduce the heat to a simmer, cover the skillet with a lid and simmer for about 20 to 30 minutes, stirring occasionally. The sauce should reduce a bit.
- While the sauce is simmering cook the spaghetti according to package instructions. Reserve about 1 cup of the pasta water.
- If your sauce is too thick, add some of the pasta water to thin it out a bit until desired consistency is achieved.
- Place pasta in a large bowl and add about 1 to 2 cups of the sauce to the pasta and toss well. Add the meatballs to the remaining sauce in the skillet and toss. Serve the meatballs over spaghetti, sprinkled with Parmesan cheese and garnished with parsley or basil.
Notes
- Chill meatballs before frying to help them maintain shape during cooking; can be prepared a day ahead.
- Thoroughly deglaze the pan with chicken broth to incorporate browned bits into the sauce for enhanced flavor.
- Reserve 1 cup of pasta cooking water to thin and adjust sauce consistency while adding seasoning and starch.
- Use the recipe card slider to adjust servings; ingredient amounts will update accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 637kcal | 32% |
| Carbohydrates | 66g | 22% |
| Protein | 35g | 70% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 125mg | 42% |
| Sodium | 703mg | 29% |
| Potassium | 1177mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 728IU | 15% |
| Vitamin C | 24mg | 27% |
| Calcium | 162mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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