Homemade Spaghetti and Meatballs
Homemade Spaghetti and Meatballs
Ingredients
For the Meatballs
- 16 oz mild Italian turkey sausage
- 16 oz ground chuck
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 bunch fresh parsley, chopped
- 2 large eggs, whisked
- as needed grated Parmesan cheese, for mixing into meatballs
- as needed Italian seasoning, for meatballs
- as needed Nature's Seasoning, for meatballs
- as needed oil, for browning meatballs
For the Sauce
- 1 green bell pepper, chopped
- 1 red bell pepper, diced
- 1 onion, diced
- as needed chopped garlic
- 2 tablespoons tomato paste, heavy
- 1 can tomato puree, (28 oz / 794g)
- as needed water, to fill tomato puree can
- as needed Italian seasoning, for sauce
- as needed Nature's Seasoning, for sauce
- 1 pinch red pepper flakes
- 1 bunch fresh basil, whole leaves
- as needed heavy cream, a touch
For the Spaghetti
- 1 package spaghetti
- as needed salt, for pasta water
For Garnish
- as needed grated Parmesan cheese, for garnish
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine 16 oz (1 lb) of mild Italian turkey sausage and 16 oz (1 lb) of ground chuck.
⏱️ 2 min
- 2
In a separate small bowl, add 1 cup of breadcrumbs. Pour 1/2 cup of milk over the breadcrumbs. Stir with a spoon and allow the milk to soak into the breadcrumbs until they are moist and crumbly.
⏱️ 5 min
- 3
Crack 2 eggs into a small bowl and whisk them lightly.
⏱️ 1 min
- 4
Add the milk-soaked breadcrumbs, whisked eggs, and chopped fresh parsley to the meat mixture. Sprinkle in some grated Parmesan cheese, Italian seasoning, and Nature's Seasoning.
⏱️ 3 min
- 5
Put on gloves and thoroughly mix all the meatball ingredients by hand until well combined.
⏱️ 5 min
- 6
Use a scoop to portion out the meat mixture, ensuring even-sized meatballs. Roll each portion into a ball by hand. Place the formed meatballs on a parchment-lined tray.
⏱️ 15 min
- 7
Slice out the core of the green bell pepper and chop it. Dice the red bell pepper. Dice the onion. Chop the garlic.
⏱️ 10 min
- 8
Add oil to a large pan and place it on the stovetop over medium-high heat. Once hot, add the raw meatballs to the pan and brown them on all sides.
⏱️ 10 min
- 9
Once browned, remove the meatballs from the pan and set them aside.
⏱️ 1 min
- 10
In the same pan with the residual oil, add the chopped green bell pepper, diced red bell pepper, and diced onion. Sauté for about 4-5 minutes until softened.
⏱️ 5 min
- 11
Add the chopped garlic to the pan and cook until fragrant.
⏱️ 2 min
- 12
Squeeze in 2 heavy tablespoons of tomato paste. Stir and cook the tomato paste for a moment to cook out its bitterness.
⏱️ 2 min
- 13
Pour in 1 can (28 oz / 794g) of tomato puree. Fill the empty tomato puree can with water and add it to the sauce. Stir everything together until well combined.
⏱️ 3 min
- 14
Add more Italian seasoning, Nature's Seasoning, a pinch of red pepper flakes, and a bunch of fresh basil leaves (whole) to the sauce. Stir to combine.
⏱️ 2 min
- 15
Place a lid on the pan and allow the sauce to simmer for 5-10 minutes.
⏱️ 10 min
- 16
After simmering, add the browned meatballs into the sauce. Stir gently to coat the meatballs. Allow the meatballs to finish cooking in the sauce.
⏱️ 10 min
- 17
In a separate pot, bring water to a rolling boil. Salt the boiling water generously. Add one package of spaghetti and cook according to package directions until al dente.
⏱️ 10 min
- 18
As the sauce nears completion, remove the lid and add a touch of heavy cream. Stir it into the sauce.
⏱️ 1 min
- 19
Once cooked, strain the spaghetti, making sure to get most of the excess water off. Dump the drained spaghetti back into its pot.
⏱️ 2 min
- 20
Ladle a generous amount of the meatball sauce (with meatballs) directly into the pot with the spaghetti. Use tongs to mix the spaghetti and sauce thoroughly, ensuring all the noodles are coated.
⏱️ 3 min
- 21
Pour the spaghetti and meatballs onto a large serving platter for family-style serving. Grate fresh Parmesan cheese over the top of the dish and sprinkle with fresh parsley.
⏱️ 2 min
- 22
Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Homemade Spaghetti and Meatballs
For the Meatballs
- 16 oz mild Italian turkey sausage
- 16 oz ground chuck
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 bunch fresh parsley, chopped
- 2 large eggs, whisked
- as needed grated Parmesan cheese, for mixing into meatballs
- as needed Italian seasoning, for meatballs
- as needed Nature's Seasoning, for meatballs
- as needed oil, for browning meatballs
For the Sauce
- 1 green bell pepper, chopped
- 1 red bell pepper, diced
- 1 onion, diced
- as needed chopped garlic
- 2 tablespoons tomato paste, heavy
- 1 can tomato puree, (28 oz / 794g)
- as needed water, to fill tomato puree can
- as needed Italian seasoning, for sauce
- as needed Nature's Seasoning, for sauce
- 1 pinch red pepper flakes
- 1 bunch fresh basil, whole leaves
- as needed heavy cream, a touch
For the Spaghetti
- 1 package spaghetti
- as needed salt, for pasta water
For Garnish
- as needed grated Parmesan cheese, for garnish
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine 16 oz (1 lb) of mild Italian turkey sausage and 16 oz (1 lb) of ground chuck.
⏱️ 2 min - 2
In a separate small bowl, add 1 cup of breadcrumbs. Pour 1/2 cup of milk over the breadcrumbs. Stir with a spoon and allow the milk to soak into the breadcrumbs until they are moist and crumbly.
⏱️ 5 min - 3
Crack 2 eggs into a small bowl and whisk them lightly.
⏱️ 1 min - 4
Add the milk-soaked breadcrumbs, whisked eggs, and chopped fresh parsley to the meat mixture. Sprinkle in some grated Parmesan cheese, Italian seasoning, and Nature's Seasoning.
⏱️ 3 min - 5
Put on gloves and thoroughly mix all the meatball ingredients by hand until well combined.
⏱️ 5 min - 6
Use a scoop to portion out the meat mixture, ensuring even-sized meatballs. Roll each portion into a ball by hand. Place the formed meatballs on a parchment-lined tray.
⏱️ 15 min - 7
Slice out the core of the green bell pepper and chop it. Dice the red bell pepper. Dice the onion. Chop the garlic.
⏱️ 10 min - 8
Add oil to a large pan and place it on the stovetop over medium-high heat. Once hot, add the raw meatballs to the pan and brown them on all sides.
⏱️ 10 min - 9
Once browned, remove the meatballs from the pan and set them aside.
⏱️ 1 min - 10
In the same pan with the residual oil, add the chopped green bell pepper, diced red bell pepper, and diced onion. Sauté for about 4-5 minutes until softened.
⏱️ 5 min - 11
Add the chopped garlic to the pan and cook until fragrant.
⏱️ 2 min - 12
Squeeze in 2 heavy tablespoons of tomato paste. Stir and cook the tomato paste for a moment to cook out its bitterness.
⏱️ 2 min - 13
Pour in 1 can (28 oz / 794g) of tomato puree. Fill the empty tomato puree can with water and add it to the sauce. Stir everything together until well combined.
⏱️ 3 min - 14
Add more Italian seasoning, Nature's Seasoning, a pinch of red pepper flakes, and a bunch of fresh basil leaves (whole) to the sauce. Stir to combine.
⏱️ 2 min - 15
Place a lid on the pan and allow the sauce to simmer for 5-10 minutes.
⏱️ 10 min - 16
After simmering, add the browned meatballs into the sauce. Stir gently to coat the meatballs. Allow the meatballs to finish cooking in the sauce.
⏱️ 10 min - 17
In a separate pot, bring water to a rolling boil. Salt the boiling water generously. Add one package of spaghetti and cook according to package directions until al dente.
⏱️ 10 min - 18
As the sauce nears completion, remove the lid and add a touch of heavy cream. Stir it into the sauce.
⏱️ 1 min - 19
Once cooked, strain the spaghetti, making sure to get most of the excess water off. Dump the drained spaghetti back into its pot.
⏱️ 2 min - 20
Ladle a generous amount of the meatball sauce (with meatballs) directly into the pot with the spaghetti. Use tongs to mix the spaghetti and sauce thoroughly, ensuring all the noodles are coated.
⏱️ 3 min - 21
Pour the spaghetti and meatballs onto a large serving platter for family-style serving. Grate fresh Parmesan cheese over the top of the dish and sprinkle with fresh parsley.
⏱️ 2 min - 22
Serve immediately and enjoy!
⏱️ 1 min