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Prepare the Meatballs: In a large bowl, combine ground beef, Italian sausage (removed from casings), bread crumbs, grated Parmesan cheese, egg, milk, minced garlic (2 cloves), chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.

Form the Meatballs: Roll the mixture into 1 1/2-inch to 2-inch balls. You should get about 18-20 meatballs.

Sear the Meatballs: Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Carefully add the meatballs in batches, ensuring not to overcrowd the pan. Sear until browned on all sides, about 2-3 minutes per side. They do not need to be cooked through. Remove seared meatballs and set aside on a plate.

Start the Marinara Sauce: In the same Dutch oven (add a little more olive oil if needed), reduce heat to medium. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.

Add Garlic and Tomato Paste: Stir in the remaining 3 cloves of minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor.

Simmer the Sauce: Pour in the crushed tomatoes. Stir in dried oregano, dried basil, red pepper flakes (if using), granulated sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the sauce to a gentle simmer.

Cook Meatballs in Sauce: Carefully return the seared meatballs to the simmering marinara sauce. Reduce heat to low, cover, and let simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. This allows the meatballs to cook through and absorb the sauce's flavors.

Cook the Spaghetti: While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain well.

Serve: Taste the marinara sauce and adjust seasoning if necessary. Serve the spaghetti topped with marinara sauce and meatballs. Garnish generously with fresh chopped basil and grated Parmesan cheese.


Prepare the Meatballs: In a large bowl, combine ground beef, Italian sausage (removed from casings), bread crumbs, grated Parmesan cheese, egg, milk, minced garlic (2 cloves), chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.

Form the Meatballs: Roll the mixture into 1 1/2-inch to 2-inch balls. You should get about 18-20 meatballs.

Sear the Meatballs: Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Carefully add the meatballs in batches, ensuring not to overcrowd the pan. Sear until browned on all sides, about 2-3 minutes per side. They do not need to be cooked through. Remove seared meatballs and set aside on a plate.

Start the Marinara Sauce: In the same Dutch oven (add a little more olive oil if needed), reduce heat to medium. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.

Add Garlic and Tomato Paste: Stir in the remaining 3 cloves of minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor.

Simmer the Sauce: Pour in the crushed tomatoes. Stir in dried oregano, dried basil, red pepper flakes (if using), granulated sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the sauce to a gentle simmer.

Cook Meatballs in Sauce: Carefully return the seared meatballs to the simmering marinara sauce. Reduce heat to low, cover, and let simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. This allows the meatballs to cook through and absorb the sauce's flavors.

Cook the Spaghetti: While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain well.

Serve: Taste the marinara sauce and adjust seasoning if necessary. Serve the spaghetti topped with marinara sauce and meatballs. Garnish generously with fresh chopped basil and grated Parmesan cheese.
