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5.0 from 171 votes

Spaghetti and Meatballs

Juicy seasoned beef and pork meatballs in an easy homemade tomato sauce.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 6 servings
Calories: 722 kcal
Course: Main Course , Dinner
Cuisine: Italian

Ingredients

  • 16 ounces Spaghetti
Sauce
  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 1 (28 ounce each) can whole Italian tomatoes
  • 1 (28 ounce each) can crushed tomatoes
  • 3 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes
Meatballs
  • 1 pound lean ground beef
  • ½ pound ground pork
  • ⅓ cup seasoned bread crumbs
  • ¼ cup finely diced onion
  • 1 large egg
  • ½ teaspoon dried basil
  • 2 tablespoons chopped fresh parsley
  • ¼ cup shredded Parmesan cheese
  • 1 tablespoon olive oil for frying
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

    Cup of Yum
  1. Cook onion in olive oil over medium heat until tender, about 5 minutes. Add garlic and cook 1 minute more.
  2. Reduce heat to low, add remaining sauce ingredients with 1 cup of water. Simmer covered 60 minutes.
  3. Meanwhile, combine all meatball ingredients (except olive oil) and form 18 meatballs. 
  4. 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.
  5. Add meatballs to sauce, cover and simmer 30 minutes. Uncover and simmer until sauce reaches desired consistency.
  6. Serve over spaghetti.

Notes

  •  
  • For a full-bodied sauce allow it to simmer for a minimum of an hour and cook the meatballs right in the sauce. 

  • To freeze: 

    Ladle the cooled sauce into freezer bags and lay flat in the freezer. Freeze cooked meatballs on a baking sheet and transfer to a zippered bag or airtight container once froze. The sauce and meatballs should keep for up to 4 months. 

  • Ladle the cooled sauce into freezer bags and lay flat in the freezer.
  • Freeze cooked meatballs on a baking sheet and transfer to a zippered bag or airtight container once froze.
  • The sauce and meatballs should keep for up to 4 months. 

Nutrition Information

Calories 722 (36%) Carbohydrates 81g (27%) Protein 38g (76%) Fat 28g (43%) Saturated Fat 9g (45%) Cholesterol 109mg (36%) Sodium 868mg (36%) Potassium 1295mg (37%) Fiber 8g (32%) Sugar 14g (28%) Vitamin A 808IU (16%) Vitamin C 31mg (34%) Calcium 202mg (20%) Iron 7mg (39%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 722

% 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.