Spaghetti and Meatballs Recipe
User Reviews
5
21 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
45 mins
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Servings
4
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Calories
1254 kcal
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Course
Main Course
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Cuisine
Italian, Italian-American Fussion
Spaghetti and Meatballs Recipe
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This Spaghetti and Meatballs Recipe features a blend of ground beef and pork seasoned with fresh herbs, cheese, and bread soaked in water for tenderness. The meatballs are pan-formed and cooked, while the sauce combines sautéed onions, garlic, dry red wine, and tomato puree simmered with basil, bay leaf, and balsamic vinegar. Served over al dente spaghetti, this dish balances savory meatballs with a rich, aromatic tomato sauce.
Description
The recipe begins by soaking Italian bread in water to soften it before combining with ground beef and pork, eggs, grated Parmigiano Reggiano, fresh basil, onion, garlic, and seasoning to form meatballs. A small test piece can be pan-fried to adjust seasoning before shaping the full portion into twelve meatballs.
For the sauce, onions and garlic are gently sautéed then deglazed with dry red wine. Tomato puree and water follow along with fresh basil, a bay leaf, and balsamic vinegar. This mixture simmers as the meatballs cook in the sauce, infusing the whole with herbal and savory complexity.
Cooked al dente, the spaghetti provides a firm base for the meatballs and sauce. The recipe suggests serving immediately for best texture, with the option to refrigerate or freeze components separately for up to several months. Reheating is recommended gently with additional water if needed. Substitutions for dried basil or onion powders are provided for convenience.
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Ingredients
For the Meatballs:
- 1/3 Italian bread loaf of
- ½ pound ground beef 80/20
- ½ pound ground pork
- 2 egg large
- 2/3 cup Parmigiano Reggiano cheese finely grated
- 2 tablespoons basil minced, fresh
- ½ cup yellow onion peeled small diced
- 2 garlic finely minced
- 2 tablespoons olive oil
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
For the Sauce:
- 2 tablespoons olive oil
- 1 cup yellow onion peeled small diced
- 3 garlic finely minced
- 3/4 cup red wine dry
- 28 ounces tomato puree
- 3 cups of water
- 4 to 6 basil large, fresh leaves
- 1 bay leaf
- 1 tablespoons balsamic vinegar
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- 1 pound spaghetti
Instructions
- Submerge the bread entirely in cold water and let it sit for 5 to 6 minutes or until soaked and soft.
- Next, squeeze as much water from the bread as possible.
- Add it to a large bowl with the ground beef, ground pork, grated cheese, ½ cup onion, 2 minced garlic cloves, 2 tablespoons minced basil, 2 eggs, salt and pepper.
- Mix thoroughly until combined. Test the flavors of everything but frying a small piece. Adjust the seasonings accordingly.
- Form 12 equally-sized meatballs and set them to the side.
- Add 2 tablespoons of olive oil to a large pot over medium heat. Add in the 1 cup of onions, gently season, and sauté for 5 minutes.
- Turn the heat down to low and cook them for 10 minutes while occasionally stirring. Then, stir in the garlic and cook it just until it becomes fragrant, which only takes 30 to 45 seconds.
- Deglaze with the red wine and cook over medium heat until only 2 to 3 tablespoons remain.
- Pour in the tomato puree along with water.
- Place in the fresh basil leaves, bay leaf, and salt and cook over low to medium heat for 15 to 20 minutes to help reduce and concentrate the flavors.
- Finish by stirring the balsamic vinegar. Set aside and keep warm.
- In a large non-stick frying pan over medium to medium-high heat with 2 tablespoons of oil, fry the meatballs on all sides until browned. This takes about 2 to 3 minutes per side. They do not need to be cooked all the way through.
- Next, add them to the pot with sauce and cook over low heat for an additional 15 to 20 minutes or until the meatballs are cooked throughout.
- In a large pot of boiling salted water, cook the spaghetti until al dente.
- Drain the pasta and add in to a large bowl, along with several ladles of the meatball sauce.
- Serve the tomato sauce-coated pasta with several meatballs on top. Garnish with optional additional grated cheese and fresh basil.
Notes
- Make the dish up to two days ahead and refrigerate; reheat the sauce and meatballs gently before combining with freshly boiled pasta.
- Store leftovers covered in the refrigerator for up to five days or freeze meatballs and sauce (separately from pasta) for up to three months.
- Reheat in a pot over low heat with a small amount of water or in a microwave-safe container until heated through.
- Use dry basil, onion granules, or garlic powder as substitutions if fresh ingredients are not available.
- Cook spaghetti al dente, meaning firm to the bite but not crunchy.
Nutrition Information
Show Details
Calories
1254kcal
(63%)
Carbohydrates
130g
(43%)
Protein
50g
(100%)
Fat
59g
(91%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
26g
(130%)
Trans Fat
1g
(50%)
Cholesterol
174mg
(58%)
Sodium
584mg
(24%)
Potassium
1679mg
(36%)
Fiber
10g
(40%)
Sugar
28g
(56%)
Vitamin A
1342IU
(27%)
Vitamin C
27mg
(30%)
Calcium
317mg
(32%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1254 kcal
% Daily Value*
| Calories | 1254kcal | 63% |
| Carbohydrates | 130g | 43% |
| Protein | 50g | 100% |
| Fat | 59g | 91% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 174mg | 58% |
| Sodium | 584mg | 24% |
| Potassium | 1679mg | 36% |
| Fiber | 10g | 40% |
| Sugar | 28g | 56% |
| Vitamin A | 1342IU | 27% |
| Vitamin C | 27mg | 30% |
| Calcium | 317mg | 32% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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