Spaghetti and Meatballs
Spaghetti and Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground pork
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for browning
For the Tomato Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Spaghetti
- 1 pound spaghetti
- 1 tablespoon kosher salt, for pasta water
For Serving and Garnish
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- fresh basil leaves, chopped, for garnish, as needed
- black pepper, freshly ground, to taste
Instructions
- 1
Prepare the Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, grated Parmesan cheese, minced garlic, chopped fresh parsley, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix. Form the mixture into 1 1/2-inch to 2-inch meatballs.
⏱️ 15 min
- 2
Brown the Meatballs: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, brown the meatballs on all sides until a nice crust forms. They don't need to be cooked through. Remove the browned meatballs from the pot and set aside on a plate.
⏱️ 10 min
- 3
Start the Sauce: Reduce the heat to medium. Add 2 more tablespoons of olive oil to the same pot. Add the finely diced yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 8 min
- 4
Simmer the Sauce: Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes, then add the dried oregano, dried basil, granulated sugar, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min
- 5
Combine and Cook: Carefully return the browned meatballs to the simmering sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the pot, and let the sauce and meatballs simmer for at least 30-40 minutes, or up to 1 hour, stirring occasionally, until the meatballs are cooked through and the flavors have melded.
⏱️ 40 min
- 6
Cook the Spaghetti: About 15 minutes before the sauce is ready, bring a large pot of generously salted water to a rolling boil. Add the 1 pound of spaghetti and cook according to package directions until al dente.
⏱️ 10 min
- 7
Serve: Drain the spaghetti and either toss it directly with some of the sauce or serve it on plates with a generous ladle of sauce and meatballs on top. Garnish each serving with freshly grated Parmesan cheese, fresh chopped basil leaves, and a sprinkle of freshly ground black pepper.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti and Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground pork
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for browning
For the Tomato Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Spaghetti
- 1 pound spaghetti
- 1 tablespoon kosher salt, for pasta water
For Serving and Garnish
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- fresh basil leaves, chopped, for garnish, as needed
- black pepper, freshly ground, to taste
Instructions
- 1
Prepare the Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, grated Parmesan cheese, minced garlic, chopped fresh parsley, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix. Form the mixture into 1 1/2-inch to 2-inch meatballs.
⏱️ 15 min - 2
Brown the Meatballs: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, brown the meatballs on all sides until a nice crust forms. They don't need to be cooked through. Remove the browned meatballs from the pot and set aside on a plate.
⏱️ 10 min - 3
Start the Sauce: Reduce the heat to medium. Add 2 more tablespoons of olive oil to the same pot. Add the finely diced yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 8 min - 4
Simmer the Sauce: Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes, then add the dried oregano, dried basil, granulated sugar, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min - 5
Combine and Cook: Carefully return the browned meatballs to the simmering sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the pot, and let the sauce and meatballs simmer for at least 30-40 minutes, or up to 1 hour, stirring occasionally, until the meatballs are cooked through and the flavors have melded.
⏱️ 40 min - 6
Cook the Spaghetti: About 15 minutes before the sauce is ready, bring a large pot of generously salted water to a rolling boil. Add the 1 pound of spaghetti and cook according to package directions until al dente.
⏱️ 10 min - 7
Serve: Drain the spaghetti and either toss it directly with some of the sauce or serve it on plates with a generous ladle of sauce and meatballs on top. Garnish each serving with freshly grated Parmesan cheese, fresh chopped basil leaves, and a sprinkle of freshly ground black pepper.
⏱️ 2 min