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4.7 from 9 votes

Spaghetti and Meatballs

This Italian-American favorite pairs tender, juicy meatballs with long strands of spaghetti and a simple sun-ripened tomato sauce for the ultimate spaghetti and meatballs. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 people
Calories: 615 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

for meatballs
  • 140 grams onion (1 small onion, minced)
  • 10 grams garlic (2 medium cloves, minced)
  • 1 tablespoon olive oil
  • 400 grams ground beef
  • 100 grams ground pork
  • 100 grams ricotta cheese (or soft tofu)
  • 1 small egg
  • ¾ cup panko (Japanese breadcrumbs)
  • 25 grams Parmigiano-Reggiano (grated)
  • 1 tablespoon tomato paste
  • 1 gram fresh thyme (~3 sprigs, leaves minced)
  • 3 grams flat-leaf parsley (~2 sprigs, leaves minced)
  • 1 teaspoon soy sauce
  • ½ teaspoon salt
  • ½ teaspoon fennel seeds
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
for sauce
  • 15 grams garlic (3 medium cloves, minced)
  • 140 grams onion (1 small onion, minced)
  • 650 grams tomato (cored and chopped)
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
for spaghetti
  • 400 grams Spaghetti
  • flat-leaf parsley (minced for garnish)

Instructions

    Cup of Yum
  1. For the meatballs, fry the onions and garlic in olive oil until they're tender and starting to brown. Remove the pan from the heat and let them cool.
  2. In a large bowl, add the beef, pork, ricotta, egg, panko, Parmigiano-Reggiano, thyme, parsley, soy sauce, salt, fennel seeds, nutmeg,  and pepper along with the caramelized onion mixture. Put some gloves on and use your hands to knead the mixture together until all the ingredients are evenly distributed and the meatball mixture is the consistency of bread dough. 
  3. Use your hands to roll the mixture into meatballs. I like to make about 16 balls that are about 2-inches in diameter. 
  4. Heat a frying pan up over medium-high heat, then add 1 tablespoon of olive oil. Fry the meatballs in batches, gently rolling them around with tongs to maintain their shape until browned on all sides.
  5. Pour off all but 1 tablespoon of oil then sauté the garlic and onions until they are soft. The browned meat juices on the bottom of the pan are where the sauce get's its flavor, so be sure to scrape those up. Add the tomatoes, tomato paste, and salt and bring the mixture to a boil. 
  6. Add the meatballs into the tomato sauce along with any collected juices. Turn the heat down to low and gently simmer until the sauce is thick and the meatballs are tender (about 15-20 minutes)
  7. Boil the spaghetti in salted water according to the package directions. Drain the pasta, then toss the pasta together with the sauce. Plate the spaghetti, then top each serving with meatballs, minced parsley, and parmesan cheese.

Nutrition Information

Calories 615kcal (31%) Carbohydrates 66g (22%) Protein 30g (60%) Fat 24g (37%) Saturated Fat 9g (45%) Cholesterol 94mg (31%) Sodium 910mg (38%) Potassium 800mg (23%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1070IU (21%) Vitamin C 20mg (22%) Calcium 161mg (16%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 615

% Daily Value*

Calories 615kcal 31%
Carbohydrates 66g 22%
Protein 30g 60%
Fat 24g 37%
Saturated Fat 9g 45%
Cholesterol 94mg 31%
Sodium 910mg 38%
Potassium 800mg 17%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 1070IU 21%
Vitamin C 20mg 22%
Calcium 161mg 16%
Iron 3.6mg 20%

* Percent Daily Values are based on a 2,000 calorie diet.