Spaghetti and Meatballs Recipe

Spaghetti and Meatballs Recipe is a timeless classic that brings comfort and joy with every bite. This dish is not only simple to make, but it’s also incredibly flavorful, making it perfect for busy weekdays or casual family gatherings. With a blend of ground meats, cheese, and fresh herbs, you can easily customize it to suit your taste buds, ensuring everyone at the table leaves satisfied.

Recipe Information

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 590
Protein: 32g
Carbohydrates: 68g
Fat: 24g
Fiber: 3g
Sugar: 6g
Sodium: 950mg

Why Make Spaghetti and Meatballs Recipe

Spaghetti and Meatballs Recipe is not just about flavors; it’s also about wholesome ingredients that can benefit your family’s health. The protein from the meatballs, combined with the fiber from the pasta and tomatoes, makes this dish a complete meal. Plus, it’s versatile! You can add more vegetables, substitute different meats, or even make it vegetarian, ensuring that it can adapt to any dietary preference or occasion.

How to Make Spaghetti and Meatballs Recipe Step by Step

Ingredients

• 3 slices white bread, crusts removed, diced or torn
• 2/3 cup cold water
• 1 lb lean ground beef (7%-15% fat)
• 1 lb sweet ground Italian sausage, casings removed
• 1/4 cup grated Parmesan cheese, plus more to serve
• 4 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 large egg
• 3/4 cup all-purpose flour, for dredging
• 3 Tbsp light olive oil or vegetable oil, for sautéing
• 1 medium yellow onion (approximately 1 cup chopped)
• 4 cloves garlic, minced
• 56 oz crushed tomatoes (from 2 – 28 oz cans)
• 2 bay leaves (optional)
• Salt and pepper, to taste
• 2 Tbsp fresh basil, finely minced, plus more to garnish
• 1 lb spaghetti

Directions

Combine the diced bread with 2/3 cup cold water in a bowl and let it sit for 5 minutes to soften. Mash the soaked bread with a fork until it forms a moist breadcrumb mixture. In a large bowl or stand mixer with a paddle attachment, combine ground beef, Italian sausage, grated Parmesan, minced garlic, salt, black pepper, egg, and the mashed breadcrumbs. Mix until well blended, ensuring the ingredients are evenly distributed. Shape the mixture into 1 1/2-inch meatballs using a flat ice cream scoop or hands. Dredge each meatball in flour, shaking off the excess. Heat a heavy skillet or Dutch oven over medium heat with 3 tablespoons of oil. Add meatballs in batches without crowding, sautéing for about 6 minutes total, turning to brown all sides. Remove browned meatballs and set aside; they will finish cooking in the sauce.

In the same skillet, add oil if necessary and sauté chopped onion over medium heat for about 5 minutes until softened and golden. Add minced garlic and cook for 1-2 minutes until fragrant, stirring to prevent burning. Stir in crushed tomatoes and bay leaves. Bring to a light boil, stirring occasionally to confirm boiling rather than surface bubbles. Return meatballs to the sauce, partially cover the pan, and reduce to a gentle simmer. Cook for 30 minutes, turning meatballs occasionally to cook evenly. Stir in chopped basil a few minutes before finishing and season with salt and pepper to taste. While the meatballs simmer, cook spaghetti in salted boiling water according to package directions until al dente. Drain and return to the pot. Pour the meatball sauce over the spaghetti and gently toss to combine. Transfer to a serving platter, garnish with additional Parmesan and fresh basil, and serve hot.

How to Serve Spaghetti and Meatballs Recipe

To make your meal even more delightful, consider serving your Spaghetti and Meatballs with a side of garlic bread for dipping or a fresh garden salad topped with a balsamic vinaigrette. A simple dessert like tiramisu or gelato can also perfectly round off a delicious Italian-themed dinner.

How to Store Spaghetti and Meatballs Recipe

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm in the microwave or on the stove over low heat. For longer storage, you can freeze the meatballs and sauce separately in freezer-safe containers for up to three months.

Expert Tips for Cooking Spaghetti and Meatballs Recipe

• Use fresh herbs for the best flavor. Dried herbs can be substituted but will not provide the same freshness.
• Don’t overcrowd the pan when browning the meatballs to ensure they cook evenly.
• For extra flavor, brown the meatballs for a few extra minutes in the sauce before serving.

Delicious Variations of Spaghetti and Meatballs Recipe

• Spice it up by adding crushed red pepper flakes to the meat mixture for a zesty kick.
• Incorporate finely chopped vegetables like bell peppers or carrots into the meatball mixture for added nutrition.
• Try a meat-free version using lentils or plant-based ground meat for a vegetarian take on this beloved dish.

Spaghetti and Meatballs Recipe is a delightful dish that everyone should try at least once. With its rich flavors and comforting textures, it’s sure to become a household favorite. The ease of preparation and the ability to customize make it a perfect choice for any occasion. Don’t hesitate to create your own version of this classic dish and enjoy the hearty goodness it brings to your table!

Spaghetti and Meatballs

A timeless classic that combines ground meats, cheese, and herbs for a comforting meal that's easy to prepare and sure to please.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 590

Ingredients Method Notes

Ingredients

  

Meatball Mixture

• 3 slices white bread, crusts removed, diced or torn
• 2/3 cup cold water
• 1 lb lean ground beef (7%-15% fat)
• 1 lb sweet ground Italian sausage, casings removed
• 1/4 cup grated Parmesan cheese, plus more to serve
• 4 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 large egg
• 3/4 cup all-purpose flour, for dredging
• 3 Tbsp light olive oil or vegetable oil, for sautéing

Sauce and Pasta

• 1 medium yellow onion (approximately 1 cup chopped)
• 4 cloves garlic, minced
• 56 oz crushed tomatoes (from 2 – 28 oz cans)
• 2 bay leaves (optional)
• Salt and pepper, to taste
• 2 Tbsp fresh basil, finely minced, plus more to garnish
• 1 lb spaghetti

Method

 

Preparation of Meatballs

1. Combine the diced bread with 2/3 cup cold water in a bowl and let it sit for 5 minutes to soften.
2. Mash the soaked bread with a fork until it forms a moist breadcrumb mixture.
3. In a large bowl or stand mixer with a paddle attachment, combine ground beef, Italian sausage, grated Parmesan, minced garlic, salt, black pepper, egg, and the mashed breadcrumbs.
4. Mix until well blended, ensuring the ingredients are evenly distributed.
5. Shape the mixture into 1 1/2-inch meatballs using a flat ice cream scoop or hands.
6. Dredge each meatball in flour, shaking off the excess.

Cooking the Meatballs

1. Heat a heavy skillet or Dutch oven over medium heat with 3 tablespoons of oil.
2. Add meatballs in batches without crowding, sautéing for about 6 minutes total, turning to brown all sides.
3. Remove browned meatballs and set aside; they will finish cooking in the sauce.

Preparing the Sauce

1. In the same skillet, add oil if necessary and sauté chopped onion over medium heat for about 5 minutes until softened and golden.
2. Add minced garlic and cook for 1-2 minutes until fragrant, stirring to prevent burning.
3. Stir in crushed tomatoes and bay leaves. Bring to a light boil, stirring occasionally.
4. Return meatballs to the sauce, partially cover the pan, and reduce to a gentle simmer.
5. Cook for 30 minutes, turning meatballs occasionally to cook evenly.
6. Stir in chopped basil a few minutes before finishing and season with salt and pepper to taste.

Cooking Spaghetti

1. While the meatballs simmer, cook spaghetti in salted boiling water according to package directions until al dente.
2. Drain and return to the pot.
3. Pour the meatball sauce over the spaghetti and gently toss to combine.
4. Transfer to a serving platter, garnish with additional Parmesan and fresh basil, and serve hot.

Notes

For extra flavor, brown the meatballs for a few extra minutes in the sauce before serving. Variations can include adding crushed red pepper flakes for spice or using lentils for a vegetarian option.