Homemade Jumbo Meatballs and Spaghetti
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
871 kcal
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Course
Main Course
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Cuisine
American
Homemade Jumbo Meatballs and Spaghetti
Description
The jumbo meatballs start by softening Italian style bread cubes in milk before blending with seasoned ground beef, Italian sausage, eggs, onions, parsley, oregano, Romano and ricotta cheeses, salt, and pepper. The mixture is shaped into large meatballs, baked until golden brown, forming a crust while remaining moist inside.
While baking, a sauce is prepared by sautéing onions and garlic in olive oil, then adding passata or canned tomatoes, oregano, fresh basil, salt, and pepper. The sauce simmers until thickened, providing a fragrant base to nestle the meatballs. The completed meatballs are transferred to the sauce, allowing flavors to meld before serving atop cooked spaghetti.
This dish is a filling, flavorful meal combining juicy, tender meatballs with aromatic tomato sauce and pasta. It offers balanced texture and combining fresh and dried herbs with quality cheeses enriches the flavor profile.
Leftover meatballs and sauce store well in the refrigerator for up to five days or freeze for up to three months. Reheat gently to maintain tenderness, adding a bit of water if sauce thickens too much.
Ingredients
For the meatballs:
- olive oil
- 3 cups Italian bread cut in 1” dice, white style
- 1 cup milk whole
- 1 ¼ pound ground beef
- 1 pound Italian sausage mild
- 1 egg lightly beaten
- ½ onion chopped, medium
- 4 tablespoons dried parsley flakes or 1/2 cup finely minced fresh parsley
- 1 teaspoon oregano dried
- 3 ounces Romano cheese finely grated
- 1 cup ricotta cheese whole milk
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper ground
For the sauce:
- 4 tablespoons olive oil
- ½ onion chopped, medium
- 1 garlic minced, clove
- 24 ounces passata or 2 15 oz. cans roma tomatoes
- ½ teaspoon oregano dried
- 5 basil cut in chiffonade, large leaves
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 1 pound spaghetti
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and drizzle with olive oil. Set aside.
- In a large mixing bowl, combine the cubed Italian style bread and milk. Set side for 2-3 minutes until bread is softened. Using your fingers or a potato masher, mix the bread and milk until thoroughly combined.
- Add all remaining ingredients for meatballs. Mix until combined.
- Turn out on a board and divide into 8 equal pieces. Shape into large meatballs.
- Place the meatballs on the prepared baking sheet and drizzle with olive oil. Bake for 15 to 20 minutes or until golden brown.
- While the meatballs are baking, prepare the sauce.
- In a large pan (large enough to hold the sauce and meatballs) heat the olive oil over medium high heat. Add the onions and cook 4-5 minutes. Add the garlic and cook for one additional minute. Add the passata (or tomatoes), oregano, basil, salt, and pepper. Cook, stirring frequently, until you remove the meatballs from the oven.
- Transfer the browned meatballs to the pan with the tomato sauce. Spoon tomato sauce over the meatballs, turn the heat down to a steady simmer and cover the pan. Cook 30 minutes or until meatballs are cooked through (they’ll register 160 internal temperature on an instant read thermometer).
- While the meatballs and sauce are simmering, cook the pasta according to its package directions.
- Serve one meatball per person along with some of the sauce over a serving of pasta. Top with shaved Parmesan or Romano cheese if desired.
Notes
- Use 80-20 ground chuck for better flavor from higher fat content.
- Store leftovers tightly covered in the refrigerator up to 5 days.
- Freeze cooled meatballs and sauce in a freezer-safe container for up to 3 months.
- Thaw frozen meatballs overnight in the refrigerator before reheating.
- Reheat gently over low heat, adding a few tablespoons of water if the sauce thickens excessively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 871 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 871kcal | 44% |
| Carbohydrates | 61g | 20% |
| Protein | 39g | 78% |
| Fat | 52g | 80% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 1289mg | 54% |
| Potassium | 1004mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 734IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 288mg | 29% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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