Spaghetti and Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8
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Calories
713 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti and Meatballs
Description
This Spaghetti and Meatballs recipe combines ground beef and pork sausage with a blend of diced onion, garlic, Parmesan cheese, and Italian seasoning to form tender meatballs baked at 425°F until cooked through. The accompanying marinara sauce is crafted by sautéing onion and garlic, incorporating tomato paste, whole peeled and crushed tomatoes, herbs, red chili flakes, and a touch of sugar to balance acidity. The meatballs are then added to the sauce to infuse flavor. The dish is served atop spaghetti pasta and can be garnished with fresh basil or Parmesan cheese.
The texture blends the firm yet juicy meatballs with a rich sauce that clings well to spaghetti. The multiple herbs and San Marzano tomatoes provide classic Italian flavors typical of this comforting dish. Baking the meatballs separately ensures they hold shape before melding into the sauce.
Spaghetti and Meatballs makes a hearty meal fit for family dinners and casual gatherings. It pairs well with a simple green salad and crusty bread to complete the plate. Using quality canned tomatoes like San Marzano enhances the sauce depth.
As noted, rolling meatballs evenly helps with appearance but is not necessary since the sauce covers them. Using classic Italian or San Marzano tomatoes contributes authentic flavor. This recipe yields enough for a generous family-sized portion.
Ingredients
Homemade Meatballs
- 1 pound ground beef
- 1 pound ground pork sausage
- ½ cup white onion diced small, or yellow onion
- 3 to 4 cloves garlic finely minced
- 1 cup breadcrumbs
- 2 egg lightly whisked, large
- ½ cup Parmesan Cheese shredded
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon parsley dried
- 1 teaspoon Italian seasoning
- ½ cup milk
- 1 teaspoon black pepper or to taste, freshly ground
- ½ teaspoon kosher salt or to taste
Marinara Sauce
- 2 tablespoons olive oil
- 1 onion diced small, small, white or yellow
- 3 to 5 cloves garlic finely minced
- 2 tablespoons tomato paste
- 28 ounces whole peeled tomatoes San Marzano recommended, canned
- 28 ounces crushed tomatoes San Marzano recommended, canned
- 1 tablespoon basil fresh
- 1 teaspoon Italian seasoning
- 1 teaspoon red chili flakes
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- ½ teaspoon granulated sugar
Spaghetti and Assembly
- 1 ½ to 2 pounds spaghetti cooked according to package directions
- basil finely minced; optional for garnishing, or parsley, fresh
- Parmesan Cheese optional for garnishing, freshly grated
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
- Rolling meatballs between palms before baking helps create rounds but is optional since sauce covers them.
- Use Italian or San Marzano tomatoes for authentic flavor in the marinara sauce.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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