Spaghetti and Meatballs Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
6 servings
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Calories
884 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti and Meatballs Recipe
Description
The recipe starts by combining breadcrumbs, parsley, grated Parmesan, eggs, minced garlic, salt, and pepper with ground beef and pork to make a meatball mixture. Handling the meat gently helps produce tender meatballs. The mixture is shaped into 18 evenly sized portions, each about 2 ounces, and browned in olive oil until all sides have a golden crust.
After browning, most of the oil is removed, and onions, garlic, and optional red pepper flakes are sautéed in the pan to build flavor. Crushed tomatoes, water, bay leaf, oregano, salt, pepper, and fresh basil then form the slow-simmered sauce. The meatballs return to the sauce to cook through gently without stirring. Spaghetti is cooked in well-salted boiling water and served topped with the meatballs and sauce.
This dish pairs well with garlic bread which can be used to soak up the flavorful sauce. Using a cookie scoop ensures evenly sized meatballs, and dampening hands when shaping helps prevent sticking. For smaller meatballs, divide into 24 servings. Salting pasta water is essential to impart flavor to the noodles.
Ingredients
For the Meatballs:
- ½ cup bread crumbs (55g)
- ¼ cup parsley 10g, chopped
- ½ cup Parmesan Cheese 40g, grated
- 2 large egg
- 3 garlic minced, cloves
- 1½ teaspoons salt
- ¾ teaspoon black pepper ground
- 1 pound ground beef (450g)
- 1 pound ground pork (450g)
- 3 tablespoons olive oil
For the Spaghetti:
- 1 small yellow onion finely chopped (155g)
- 4 garlic minced, cloves
- ¼ to ½ teaspoon red pepper flakes optional
- 2 (28-ounce/794g) cans crushed tomatoes
- 1 bay leaf
- 1 teaspoon oregano dried
- 2 teaspoons salt
- 1 teaspoon black pepper ground
- ½ cup basil chopped, fresh
- 1 (16-ounce/454g) package spaghetti
Instructions
- In a large bowl, stir together the bread crumbs, parsley, parmesan, egg, garlic, salt, and pepper. Add the ground beef and pork. With your hand in a claw shape, gently incorporate the beef and bread crumb. Shape into about 18 meatballs, about 2 ounces each in size.
- In a large pot, heat the olive oil over medium heat. Working in batches, brown the meatballs for 6 to 8 minutes total, rotating them occasionally to brown on all sides. Remove the meatballs from the pot and set aside on a plate.
- Remove all but 2 tablespoons of oil from the pot, then add the onion. Cook, stirring occasionally to scrape up brown bits at the bottom of the pan, until the onions are tender, about 5 minutes. Stir in the garlic and red pepper flakes if using, and cook for 1 minute more.
- Add the crushed tomatoes, ½ cup water, bay leaf, oregano, salt, and pepper. Stir together and bring the mixture to a simmer over medium heat. Add the meatballs back to the pot (do not stir) and cover. Once the pot returns to a simmer, reduce the heat to low. Simmer gently for 1 hour, stirring every 15 minutes. Stir in the basil.
- After 45 minutes of simmering, cook the spaghetti according to package instructions. Reserve about 1 cup of the pasta water, then drain. Toss with 2 cups of sauce and a little bit of pasta water from the pot until the sauce coats the pasta.
- Serve the meatballs and sauce over the spaghetti. Top with parmesan cheese and extra basil if desired.
Notes
- Handle the meatball mixture gently to ensure tender meatballs; stop mixing when ingredients are just combined.
- Use a spring-loaded cookie scoop for consistent meatball size and dampen hands with water or oil to prevent sticking when shaping.
- For smaller meatballs, divide the mixture into 24 portions of about 1½ ounces each.
- Salt the pasta water generously to season the noodles properly before cooking.
- Consider making homemade marinara sauce for a lighter alternative.
- Serve the meal with garlic bread to enhance the experience and scoop up extra sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 884 kcal
% Daily Value*
| Calories | 884kcal | 44% |
| Carbohydrates | 77g | 26% |
| Protein | 44g | 88% |
| Fat | 44g | 68% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 177mg | 59% |
| Sodium | 1868mg | 78% |
| Potassium | 1098mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 803IU | 16% |
| Vitamin C | 18mg | 20% |
| Calcium | 210mg | 21% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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