Spaghetti and Meatballs
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.
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.
Notes
For a well-rounded meal, serve alongside a simple green salad tossed with olive oil and balsamic vinegar or garlic bread for soaking up the sauce. This dish can be stored in the fridge for up to three days in an airtight container. Reheat on the stovetop or in the microwave. The meatballs and sauce freeze well; use freezer-safe containers for storage.