Spaghetti and Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6 servings
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Calories
722 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Spaghetti and Meatballs
Description
Spaghetti and Meatballs feature a sauce made by gently cooking onion and garlic in olive oil, then simmering crushed and whole Italian tomatoes with tomato paste and seasonings for an hour to build depth. Meanwhile, meatballs are formed from ground beef and pork mixed with breadcrumbs, diced onion, egg, dried basil, parsley, Parmesan cheese, salt, and pepper. Browning the meatballs in olive oil develops a golden crust before they finish cooking in the sauce during a 30-minute simmer, allowing flavors to meld and meatballs to become tender.
The result is a sauce rich in tomato flavor with aromatic Italian herbs and a touch of heat from red pepper flakes. The pasta provides a neutral base that balances the rich, meaty sauce. Serving the meatballs in sauce over spaghetti offers a classic, filling meal that satisfies with comforting textures and flavors.
For leftovers, the sauce can be cooled and frozen flat in bags, and meatballs can be frozen separately after cooling. Both freeze well up to four months, making this recipe suitable for batch cooking. Reheat gently to maintain sauce quality. Simmering the sauce for at least an hour enhances its character and body.
Ingredients
- 16 ounces spaghetti
Sauce
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 (28 ounce each) can whole tomatoes Italian
- 1 (28 ounce each) can crushed tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
Meatballs
- 1 pound ground beef lean
- ½ pound ground pork
- ⅓ cup seasoned bread crumbs
- ¼ cup onion finely diced
- 1 large egg
- ½ teaspoon basil dried
- 2 tablespoons parsley chopped, fresh
- ¼ cup Parmesan Cheese shredded
- 1 tablespoon olive oil for frying
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook onion in olive oil over medium heat until tender, about 5 minutes. Add garlic and cook 1 minute more.
- Reduce heat to low, add remaining sauce ingredients with 1 cup of water. Simmer covered 60 minutes.
- Meanwhile, combine all meatball ingredients (except olive oil) and form 18 meatballs.
- In a large pan, heat olive oil over medium-high heat and add meatballs. Brown on all sides until golden (they do not need to be cooked through), about 10 minutes.
- Add meatballs to sauce, cover and simmer 30 minutes. Uncover and simmer until sauce reaches desired consistency.
- Serve over spaghetti.
Notes
- Simmer the sauce for at least one hour to develop a rich, full flavor.
- Cook meatballs initially in a pan to brown all sides before simmering in the sauce to finish cooking and maintain moisture.
- Freeze cooled sauce in flat freezer bags and meatballs separately on a baking sheet before storing in airtight containers; both keep up to four months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Calories | 722 | 36% |
| Carbohydrates | 81g | 27% |
| Protein | 38g | 76% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 109mg | 36% |
| Sodium | 868mg | 36% |
| Potassium | 1295mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 808IU | 16% |
| Vitamin C | 31mg | 34% |
| Calcium | 202mg | 20% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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