Spaghetti and Meatballs
Spaghetti and Meatballs
Ingredients
For the Meatballs
- 2 cups day-old bread, cubed
- 1/2 cup milk
- 1/4 cup yellow onion, grated
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 egg, large
- 1/2 pound ground pork, high-fat
- 1/2 pound ground beef, high-fat
- as needed cooking spray
For the Sauce
- 2 tablespoons fat from meatballs
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry red wine
- 24 fluid ounces passata
- 1/2 cup water
- 1/4 cup fresh basil, chopped
- 2 tablespoons unsalted butter
For Serving
- 12 ounces spaghetti, cooked according to package directions
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- as needed fresh basil leaves, for garnish
Instructions
- 1
Preheat your broiler to high. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 450
- 2
In a large bowl, add the cubed bread. Pour the milk over the bread and let it soak for a few minutes until softened.
⏱️ 5 min
- 3
Add the grated onion and Worcestershire sauce to the soaked bread. Mix thoroughly until well combined.
⏱️ 2 min
- 4
Stir in the minced garlic, grated Parmesan cheese, chopped fresh parsley, dried oregano, and salt. Crack the egg into the bowl and mix all these ingredients together until fully incorporated.
⏱️ 3 min
- 5
Add the high-fat ground pork and high-fat ground beef to the mixture. Gently mix the meat with the other ingredients, being careful not to overwork the meat, which can lead to tough meatballs.
⏱️ 3 min
- 6
Form the mixture into small, bite-sized meatballs (about 1 1/2 inches in diameter). Place them on the prepared baking sheet.
⏱️ 7 min
- 7
Lightly spray the meatballs with cooking spray.
⏱️ 1 min
- 8
Broil the meatballs for 10-15 minutes, or until they are browned and cooked through, turning halfway through to ensure even cooking. Remove from the oven and set aside.
⏱️ 15 min•🌡️ 450
- 9
Pour 2 tablespoons of the rendered fat from the cooked meatballs into a large pan or pot over medium heat. If there isn't enough fat, add a tablespoon of olive oil.
⏱️ 1 min
- 10
Add the diced onion to the pan with the fat and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 11
Stir in the minced garlic and red pepper flakes and cook for another minute until fragrant.
⏱️ 1 min
- 12
Pour in the red wine and bring to a simmer, allowing it to reduce by half, about 3-5 minutes.
⏱️ 5 min
- 13
Add the passata to the pan. Swirl the water in the empty passata bottle to get any remaining sauce, then add it to the pan. Stir in the chopped fresh basil.
⏱️ 2 min
- 14
Add the cooked meatballs to the simmering sauce. Reduce heat to low, cover, and let simmer for at least 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 15
Stir in the unsalted butter until melted and incorporated, making the sauce glossy and rich.
⏱️ 1 min
- 16
Add the cooked spaghetti directly into the pan with the meatballs and sauce. Add 1/2 cup of grated Parmesan cheese.
⏱️ 2 min
- 17
Toss everything together thoroughly, ensuring the spaghetti is well coated with the sauce.
⏱️ 2 min
- 18
Serve immediately in bowls, garnished with extra grated Parmesan cheese and fresh basil leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti and Meatballs
For the Meatballs
- 2 cups day-old bread, cubed
- 1/2 cup milk
- 1/4 cup yellow onion, grated
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 egg, large
- 1/2 pound ground pork, high-fat
- 1/2 pound ground beef, high-fat
- as needed cooking spray
For the Sauce
- 2 tablespoons fat from meatballs
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry red wine
- 24 fluid ounces passata
- 1/2 cup water
- 1/4 cup fresh basil, chopped
- 2 tablespoons unsalted butter
For Serving
- 12 ounces spaghetti, cooked according to package directions
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- as needed fresh basil leaves, for garnish
Instructions
- 1
Preheat your broiler to high. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 450 - 2
In a large bowl, add the cubed bread. Pour the milk over the bread and let it soak for a few minutes until softened.
⏱️ 5 min - 3
Add the grated onion and Worcestershire sauce to the soaked bread. Mix thoroughly until well combined.
⏱️ 2 min - 4
Stir in the minced garlic, grated Parmesan cheese, chopped fresh parsley, dried oregano, and salt. Crack the egg into the bowl and mix all these ingredients together until fully incorporated.
⏱️ 3 min - 5
Add the high-fat ground pork and high-fat ground beef to the mixture. Gently mix the meat with the other ingredients, being careful not to overwork the meat, which can lead to tough meatballs.
⏱️ 3 min - 6
Form the mixture into small, bite-sized meatballs (about 1 1/2 inches in diameter). Place them on the prepared baking sheet.
⏱️ 7 min - 7
Lightly spray the meatballs with cooking spray.
⏱️ 1 min - 8
Broil the meatballs for 10-15 minutes, or until they are browned and cooked through, turning halfway through to ensure even cooking. Remove from the oven and set aside.
⏱️ 15 min•🌡️ 450 - 9
Pour 2 tablespoons of the rendered fat from the cooked meatballs into a large pan or pot over medium heat. If there isn't enough fat, add a tablespoon of olive oil.
⏱️ 1 min - 10
Add the diced onion to the pan with the fat and cook until softened, about 5-7 minutes.
⏱️ 7 min - 11
Stir in the minced garlic and red pepper flakes and cook for another minute until fragrant.
⏱️ 1 min - 12
Pour in the red wine and bring to a simmer, allowing it to reduce by half, about 3-5 minutes.
⏱️ 5 min - 13
Add the passata to the pan. Swirl the water in the empty passata bottle to get any remaining sauce, then add it to the pan. Stir in the chopped fresh basil.
⏱️ 2 min - 14
Add the cooked meatballs to the simmering sauce. Reduce heat to low, cover, and let simmer for at least 15 minutes to allow the flavors to meld.
⏱️ 15 min - 15
Stir in the unsalted butter until melted and incorporated, making the sauce glossy and rich.
⏱️ 1 min - 16
Add the cooked spaghetti directly into the pan with the meatballs and sauce. Add 1/2 cup of grated Parmesan cheese.
⏱️ 2 min - 17
Toss everything together thoroughly, ensuring the spaghetti is well coated with the sauce.
⏱️ 2 min - 18
Serve immediately in bowls, garnished with extra grated Parmesan cheese and fresh basil leaves.
⏱️ 1 min