Spaghetti and Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 40 mins
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Servings
6
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Calories
772 kcal
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Course
Main Course
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Cuisine
American, Italian-American Fussion
Spaghetti and Meatballs
Description
Spaghetti and Meatballs starts with a tomato sauce built from canned whole tomatoes broken up by hand, sautéed onion, garlic, Italian seasoning, oregano, sugar, and optional red pepper flakes for mild heat. The sauce simmers gently for about 30 minutes to concentrate flavors. Concurrently, meatballs are formed from a mixture of ground beef and pork (or sausage), Italian seasoned breadcrumbs soaked in milk, Parmesan cheese, garlic, salt, pepper, and parsley. The mix is shaped into balls, which can be browned in a skillet or cooked directly in the sauce to meld flavors and save cleanup.
The meatballs cook into tender, flavorful bites with a slightly dense texture from breadcrumbs and cheese, contrasting the smooth tomato sauce. The sauce is seasoned for a balanced blend of savory sweetness and mild acidity. The spaghetti is cooked al dente and served topped with sauce and meatballs, optionally garnished with fresh basil and extra Parmesan cheese for brightness and richness.
Serving this spaghetti and meatballs is ideal for feeding several people, as the recipe is scaled for about six servings. Leftover meatballs and sauce can be reheated gently with fresh pasta added for a satisfying meal. Using higher fat ground meats improves moistness and flavor of the meatballs, while San Marzano plum tomatoes give the sauce a robust tomato flavor.
Ingredients
Sauce:
- 2 (28 ounce) cans tomato see note, whole, with juices
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano dried
- 1 teaspoon granulated sugar
- 1/4 teaspoon red pepper flakes optional (or add more, to taste, crushed
- salt to taste
- black pepper to taste
Meatballs:
- 1/3 cup Italian seasoned breadcrumbs
- 1/3 cup milk whole milk recommended
- 1 pound ground beef see note
- 1/2 pound ground pork or ground Italian sausage
- 1 large egg
- 3/4 cup Parmesan Cheese + more for serving, freshly grated
- 1/4 cup parsley chopped finely, packed fresh
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- black pepper to taste
For serving:
- 1 pound spaghetti see note, uncooked
- basil optional, to taste, torn or chopped fresh
Instructions
- I recommend prepping all ingredients before getting started to make it easier. The meatballs and sauce both use minced garlic, so be sure to mince it all at once (I use a garlic press to make this go fast). Add the canned tomatoes (with juices) to a large bowl and use your hands to break the whole tomatoes up.
- To start the sauce, add the olive oil, butter, and onion to a soup pot or Dutch oven and sauté over medium heat for 5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the tomatoes, Italian seasoning, oregano, sugar, and red pepper flakes. Give it a good stir. Once the sauce starts to bubble, cover the pot with the lid slightly open and reduce the heat and simmer for 30 minutes (adjust between medium-low and low heat as needed to maintain a constant simmer).
- While the sauce is cooking, make the meatballs. Add the breadcrumbs and milk to a fairly large prep bowl. Mix/mash together until you've got a paste.
- Add the remaining meatball ingredients to the bowl. Using your hands, mix it together and then form about 18 (1 ½-inch) meatballs. Don't over-mix or pack them too tightly, and use a delicate touch. Place the meatballs on a couple of plates or a parchment paper lined baking sheet as you go along for easy clean-up.
- Give the sauce a stir, then place the meatballs in the pot and gently arrange them so they're submerged in the sauce. Continue simmering (lid slightly open) for another 35-45 minutes or until they're cooked through (165F). You may need to increase the heat to get it going again, then reduce the heat and adjust as needed to maintain a simmer.
- Give the sauce a taste and season with salt & pepper as needed (I'm generous with both). Serve with cooked spaghetti, more freshly grated parmesan cheese, and some fresh basil if desired.
Notes
- You may brown meatballs in a skillet before adding to the sauce to develop extra flavor, though cooking directly in the sauce saves time and dishes.
- One pound of spaghetti generally serves six, so adjust quantity if cooking for fewer people.
- Fresh pasta works well when warming leftovers with meatballs and sauce.
- Use San Marzano plum tomatoes for a more authentic and flavorful tomato sauce.
- Avoid extra lean ground meat; an 80-85% lean ratio keeps meatballs moist and flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 772 kcal
% Daily Value*
| Calories | 772kcal | 39% |
| Carbohydrates | 78g | 26% |
| Protein | 38g | 76% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 1187mg | 49% |
| Potassium | 1118mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 806IU | 16% |
| Vitamin C | 31mg | 34% |
| Calcium | 288mg | 29% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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