Spaghetti and Meatballs

Name: Spaghetti and Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving
Ingredients: 1 pound ground beef; 1 pound ground pork sausage; ½ cup white or yellow onion; 3 to 4 cloves garlic; 1 cup breadcrumbs; 2 large eggs; ½ cup Parmesan Cheese; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1 teaspoon Italian seasoning; ½ cup milk; 1 teaspoon freshly ground pepper; ½ teaspoon kosher salt; 2 tablespoons olive oil; 1 small white or yellow onion; 3 to 5 cloves garlic; 2 tablespoons tomato paste; 28 ounces canned whole peeled tomatoes; 28 ounces canned crushed tomatoes; 1 tablespoon fresh basil; 1 teaspoon Italian seasoning; 1 teaspoon red chili flakes; ½ teaspoon salt; ½ teaspoon ground pepper; ½ teaspoon granulated sugar; 1 ½ to 2 pounds Spaghetti; Fresh basil or parsley; freshly grated Parmesan cheese

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8
Calories
713 kcal
Course
Main Course
Cuisine
Italian

Spaghetti and Meatballs

Jade Rice

Report

A family favorite recipe that never goes out of style! Made with homemade beef and pork baked meatballs, homemade marinara sauce, and perfectly cooked al dente spaghetti, this Italian classic is sure to get rave reviews!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

Homemade Meatballs

1 pound ground beef
1 pound ground pork sausage
½ cup white or yellow onion diced small
3 to 4 cloves garlic finely minced
1 cup breadcrumbs
2 large eggs lightly whisked
½ cup Parmesan Cheese shredded
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon Italian seasoning
½ cup milk
1 teaspoon freshly ground pepper or to taste
½ teaspoon kosher salt or to taste

Marinara Sauce

2 tablespoons olive oil
1 small white or yellow onion diced small
3 to 5 cloves garlic finely minced
2 tablespoons tomato paste
28 ounces canned whole peeled tomatoes San Marzano recommended
28 ounces canned crushed tomatoes San Marzano recommended
1 tablespoon fresh basil
1 teaspoon Italian seasoning
1 teaspoon red chili flakes
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon granulated sugar

Spaghetti and Assembly

1 ½ to 2 pounds Spaghetti cooked according to package directions
Fresh basil or parsley finely minced; optional for garnishing
freshly grated Parmesan cheese optional for garnishing

Add to Shopping List

Instructions

Meatballs

Preheat oven to 425F and line a rimmed baking sheet with parchment paper; set aside.
To a large bowl, add all the ingredients, and using a wooden spoon or a gloved hand, mix together all ingredients. Don't overmix.
Using a small 1-tablespoon cookie scoop, form the meatballs. If desired, add a bit of oil to your hands and then roll the meatballs into nice round balls, although straight off the cookie scoop is fine too.* (See Notes)
As you form the meatballs place them on the prepared baking sheet.
After you've formed all the meatballs, bake for about 10 to 12 minutes, or until done.
Set cooked meatballs aside. Tip - While the meatballs are cooking, start on the marinara sauce.

Marinara Sauce

To a large skillet or saucepan, add the oil, onion, garlic, and saute over medium heat for 3 minutes, stir nearly constantly.
Add the tomato paste and cook for 1 minute.
Add all remaining ingredients** (See Notes) and simmer for about 20 minutes. Stir intermittently with a wooden spoon and break up the larger tomato chunks. Tip - While the sauce simmers, make sure to start boiling your spaghetti.

Spaghetti and Assembly

While the sauce simmers, in a separate large pot, cook the spaghetti according to package directions; drain and set aside.
Toss the cooked spaghetti with the marinara sauce, add the meatballs, and serve either family-style or plated.
Optionally garnish with fresh basil or parsley, and optional freshly grated Parmesan cheese.
Meatball recipe is exactly the same as these Cheesy Meatballs with Gnocci. The marinara sauce is very similar to the red sauce in my Cheesy Meatballs with Gnocci recipe and is adapted from it.

Notes

*Cooked meatballs often don't stay perfectly round anyway and may flatten on one side as they cook which is why rolling them between your palms before browning them isn't truly essential. Plus, they will be covered up with sauce and cheese so it will be hard to tell anyway later on if they are "perfectly" round.
**I like to use Italian or San Marzano tomatoes for both the whole peeled tomatoes and the crushed tomatoes. They add such a perfect Italian-inspired flavor to this your homemade Italian spaghetti and meatball dinner!

Nutrition Information

Show Details

Serving 1 Calories 713kcal (36%) Carbohydrates 62g (21%) Protein 41g (82%) Fat 34g (52%) Saturated Fat 11g (55%) Polyunsaturated Fat 19g Trans Fat 1g Cholesterol 151mg (50%) Sodium 1143mg (48%) Fiber 6g (24%) Sugar 12g (24%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 713 kcal

% Daily Value*

Serving	1
Calories	713kcal	36%
Carbohydrates	62g	21%
Protein	41g	82%
Fat	34g	52%
Saturated Fat	11g	55%
Polyunsaturated Fat	19g	112%
Trans Fat	1g	50%
Cholesterol	151mg	50%
Sodium	1143mg	48%
Fiber	6g	24%
Sugar	12g	24%