Dive into the delightful world of homemade comfort food with this Spaghetti and Meatballs Recipe. Perfectly seasoned meatballs meet a rich, savory tomato sauce, creating a dish that is both satisfying and simple to prepare. Whether you’re feeding a crowd or just looking for a cozy dinner idea, this recipe can be adapted to fit your tastes and is sure to please anyone at the table.
Recipe Information
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 550
Protein: 30 g
Carbohydrates: 60 g
Fat: 22 g
Fiber: 3 g
Sugar: 7 g
Sodium: 950 mg
Why Make Spaghetti and Meatballs Recipe
Making Spaghetti and Meatballs Recipe at home allows you to control the ingredients, ensuring that you serve a meal that’s both delicious and wholesome. The combination of lean ground beef and sweet Italian sausage provides a great source of protein, while the fresh basil and tomatoes add a wonderful burst of flavor and nutrition. Plus, this dish is highly customizable—tweak the seasonings or add your favorite vegetables for a twist on a classic.
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 (about 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 your 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.
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
For a well-rounded meal, serve your Spaghetti and Meatballs Recipe alongside a simple green salad tossed with olive oil and balsamic vinegar. Garlic bread is another fantastic pairing, great for soaking up that delicious sauce. If you want something heartier, consider a side of sautéed vegetables or a creamy coleslaw.
How to Store Spaghetti and Meatballs Recipe
This dish can be stored in the fridge for up to three days. Ensure it’s in an airtight container for freshness. To reheat, simply warm it on the stovetop or in the microwave until heated through. If you want to save some for a later date, the meatballs and sauce freeze well; use freezer-safe containers for storage and reheat when you’re ready.
Expert Tips for Cooking Spaghetti and Meatballs Recipe
- For extra flavor, let the meatballs marinate for a few hours before cooking.
- Opt for crusty bread for a unique twist on texture.
- Use a mix of meats, like ground pork or turkey, for different flavor profiles.
- Always taste and adjust seasoning in your sauce before serving.
- A splash of red wine in the sauce can add depth and richness.
Delicious Variations of Spaghetti and Meatballs Recipe
- For a spicy kick, add red pepper flakes to the meat mixture or the sauce.
- Try incorporating finely chopped spinach or kale into the meatballs for a nutritional boost.
- If you prefer a lighter option, swap out traditional meatballs for veggie or turkey meatballs.
Enjoy making the Spaghetti and Meatballs Recipe! Its mouthwatering flavors and comforting nature will make it a frequent favorite at your dinner table. Perfect for weeknight meals or special occasions—this dish is sure to impress!
Spaghetti and Meatballs
Ingredients
Meatballs
- 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
- 1 medium yellow onion (about 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
Pasta
- 1 lb spaghetti
Instructions
Preparation
- 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 your hands. Dredge each meatball in flour, shaking off the excess.
Cooking the Meatballs
- 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.
Making 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.
Simmering
- 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.
Cooking Spaghetti
- While the meatballs simmer, cook spaghetti in salted boiling water according to package directions until al dente. Drain and return to the pot.
Serving
- 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.
