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Homemade Jumbo Meatballs and Spaghetti

Treat your family and friends to a delicious and fun dinner with this recipe for Homemade Jumbo Meatballs and Spaghetti!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 871 kcal
Course: Main Course
Cuisine: American

Ingredients

For the meatballs:
  • olive oil
  • 3 cups white Italian style bread cut in 1” dice
  • 1 cup whole milk
  • 1 ¼ pound ground beef
  • 1 pound mild Italian sausage
  • 1 egg lightly beaten
  • ½ medium onion chopped
  • 4 tablespoons dried parsley flakes or 1/2 cup finely minced fresh parsley
  • 1 teaspoon dried oregano
  • 3 ounces finely grated romano cheese
  • 1 cup whole milk ricotta cheese
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
For the sauce:
  • 4 tablespoons olive oil
  • ½ medium onion chopped
  • 1 garlic clove minced
  • 24 ounces passata or 2 15 oz. cans roma tomatoes
  • ½ teaspoon dried oregano
  • 5 large basil leaves cut in chiffonade
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound Spaghetti

Instructions

    Cup of Yum
  1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and drizzle with olive oil. Set aside.
  2. 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.
  3. Add all remaining ingredients for meatballs. Mix until combined.
  4. Turn out on a board and divide into 8 equal pieces. Shape into large meatballs.
  5. Place the meatballs on the prepared baking sheet and drizzle with olive oil. Bake for 15 to 20 minutes or until golden brown.
  6. While the meatballs are baking, prepare the sauce.
  7. 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.
  8. 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).
  9. While the meatballs and sauce are simmering, cook the pasta according to its package directions.
  10. 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

  • Store leftover meatballs and sauce in a tightly closed container in the refrigerator for up to 5 days.
  • I recommend I prefer 80-20 ground chuck; the higher fat content adds so much flavor.
  • Store leftover meatballs and sauce in a tightly closed container in the refrigerator for up to 5 days.
  • To freeze, allow the meatballs and sauce to cool completely. Transfer to a freezer-safe container and freeze for up to 3 months. To serve, thaw overnight in the refrigerator. Reheat gently over very low heat (you may need to add a few tablespoons of water to the sauce).

Nutrition Information

Serving 1 Calories 871kcal (44%) Carbohydrates 61g (20%) Protein 39g (78%) Fat 52g (80%) Saturated Fat 20g (100%) Trans Fat 1g Cholesterol 144mg (48%) Sodium 1289mg (54%) Potassium 1004mg (29%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 734IU (15%) Vitamin C 13mg (14%) Calcium 288mg (29%) Iron 5mg (28%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 871

% 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.