Classic Italian Spaghetti and Meatballs
Classic Italian Spaghetti and Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground pork
- 1 egg, large
- 1/2 cup plain breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/4 cup milk
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for browning
For the Sauce
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, can
- 6 ounces tomato paste, can
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon sugar, optional, to balance acidity
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish
For the Pasta
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water
- 1/2 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh parsley, chopped, for serving
Instructions
- 1
Prepare the Meatballs: In a large mixing bowl, combine the ground beef, ground pork, egg, plain breadcrumbs, grated Parmesan cheese, milk, chopped fresh parsley, minced garlic (from the meatball ingredients), dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 10 min
- 2
Form Meatballs: Roll the mixture into 1 1/2-inch meatballs. You should yield approximately 18 to 20 meatballs.
⏱️ 10 min
- 3
Brown Meatballs: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the meatballs in batches on all sides until golden brown. They do not need to be cooked through at this stage. Remove the browned meatballs and set them aside on a plate.
⏱️ 10 min
- 4
Sauté Aromatics: In the same pot, reduce the heat to medium. Add 2 tablespoons of olive oil (from the sauce ingredients). Add the chopped yellow onion and cook until softened and translucent, about 5 to 7 minutes. Add the minced garlic (from the sauce ingredients) and cook for another 1 minute until fragrant.
⏱️ 8 min
- 5
Build the Sauce: Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes. Add dried basil, dried oregano, red pepper flakes (if using), and sugar (if using). Stir well to combine all ingredients.
⏱️ 5 min
- 6
Simmer the Sauce: Return the browned meatballs to the pot, nestling them gently into the sauce. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally, until the meatballs are cooked through and the sauce has thickened and its flavors have melded. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
⏱️ 30 min
- 7
Cook the Pasta: While the sauce simmers, bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min
- 8
Combine and Serve: Drain the spaghetti. You can either add the spaghetti directly to the pot with the sauce and meatballs and toss to coat, or serve the spaghetti on individual plates and spoon the meatballs and sauce generously over the top. Garnish with fresh chopped basil, extra grated Parmesan cheese, and fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Italian Spaghetti and Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground pork
- 1 egg, large
- 1/2 cup plain breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/4 cup milk
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for browning
For the Sauce
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, can
- 6 ounces tomato paste, can
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon sugar, optional, to balance acidity
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh basil, chopped, for garnish
For the Pasta
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water
- 1/2 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh parsley, chopped, for serving
Instructions
- 1
Prepare the Meatballs: In a large mixing bowl, combine the ground beef, ground pork, egg, plain breadcrumbs, grated Parmesan cheese, milk, chopped fresh parsley, minced garlic (from the meatball ingredients), dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 10 min - 2
Form Meatballs: Roll the mixture into 1 1/2-inch meatballs. You should yield approximately 18 to 20 meatballs.
⏱️ 10 min - 3
Brown Meatballs: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the meatballs in batches on all sides until golden brown. They do not need to be cooked through at this stage. Remove the browned meatballs and set them aside on a plate.
⏱️ 10 min - 4
Sauté Aromatics: In the same pot, reduce the heat to medium. Add 2 tablespoons of olive oil (from the sauce ingredients). Add the chopped yellow onion and cook until softened and translucent, about 5 to 7 minutes. Add the minced garlic (from the sauce ingredients) and cook for another 1 minute until fragrant.
⏱️ 8 min - 5
Build the Sauce: Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes. Add dried basil, dried oregano, red pepper flakes (if using), and sugar (if using). Stir well to combine all ingredients.
⏱️ 5 min - 6
Simmer the Sauce: Return the browned meatballs to the pot, nestling them gently into the sauce. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally, until the meatballs are cooked through and the sauce has thickened and its flavors have melded. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
⏱️ 30 min - 7
Cook the Pasta: While the sauce simmers, bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min - 8
Combine and Serve: Drain the spaghetti. You can either add the spaghetti directly to the pot with the sauce and meatballs and toss to coat, or serve the spaghetti on individual plates and spoon the meatballs and sauce generously over the top. Garnish with fresh chopped basil, extra grated Parmesan cheese, and fresh chopped parsley before serving.
⏱️ 5 min