Classic Spaghetti and Meatballs
Classic Spaghetti and Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground pork
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, for browning
For the Sauce
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water
- 1/4 cup fresh basil, torn, for garnish
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
In a large mixing bowl, combine the ground beef, ground pork, panko breadcrumbs, whole milk, large egg, 1/4 cup grated Parmesan cheese, 2 tablespoons finely chopped fresh parsley, 2 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix, which can make the meatballs tough.
⏱️ 10 min - 2
Form the meat mixture into 16 to 20 meatballs, each about 1 1/2 to 2 inches in diameter. Arrange them on a plate as you form them.
⏱️ 10 min - 3
Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Brown the meatballs on all sides, about 5 to 7 minutes per batch. They do not need to be cooked through at this stage, just nicely browned. Remove the browned meatballs to a clean plate and set aside.
⏱️ 15 min - 4
Reduce the heat to medium. Add 2 more tablespoons of olive oil to the same pot, scraping up any browned bits from the bottom. Add the finely chopped yellow onion and cook until softened and translucent, about 5 to 7 minutes. Add the 3 cloves of minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min - 5
Stir in the 2 tablespoons of tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Pour in the 28 ounce can of crushed tomatoes, then stir in the 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (if using), 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min - 6
Carefully return the browned meatballs to the simmering sauce. Reduce the heat to low, cover the pot, and let the sauce and meatballs simmer for at least 45 minutes, or up to 1 hour, stirring occasionally. This allows the meatballs to cook through and the flavors of the sauce to meld and deepen.
⏱️ 45 min•🌡️ low heat - 7
About 15 minutes before the sauce is done simmering, bring a large pot of heavily salted water (1 tablespoon salt per gallon of water) to a rolling boil. Add the 1 pound of spaghetti and cook according to package directions until al dente, usually 9 to 12 minutes.
⏱️ 15 min - 8
Drain the spaghetti thoroughly. You can either add the drained spaghetti directly to the pot with the sauce and meatballs and toss to combine, or serve the pasta on individual plates and top generously with the sauce and meatballs.
⏱️ 5 min - 9
Garnish each serving with torn fresh basil and extra grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti and Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground pork
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, for browning
For the Sauce
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water
- 1/4 cup fresh basil, torn, for garnish
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
In a large mixing bowl, combine the ground beef, ground pork, panko breadcrumbs, whole milk, large egg, 1/4 cup grated Parmesan cheese, 2 tablespoons finely chopped fresh parsley, 2 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix, which can make the meatballs tough.
⏱️ 10 min - 2
Form the meat mixture into 16 to 20 meatballs, each about 1 1/2 to 2 inches in diameter. Arrange them on a plate as you form them.
⏱️ 10 min - 3
Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Brown the meatballs on all sides, about 5 to 7 minutes per batch. They do not need to be cooked through at this stage, just nicely browned. Remove the browned meatballs to a clean plate and set aside.
⏱️ 15 min - 4
Reduce the heat to medium. Add 2 more tablespoons of olive oil to the same pot, scraping up any browned bits from the bottom. Add the finely chopped yellow onion and cook until softened and translucent, about 5 to 7 minutes. Add the 3 cloves of minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min - 5
Stir in the 2 tablespoons of tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Pour in the 28 ounce can of crushed tomatoes, then stir in the 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (if using), 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min - 6
Carefully return the browned meatballs to the simmering sauce. Reduce the heat to low, cover the pot, and let the sauce and meatballs simmer for at least 45 minutes, or up to 1 hour, stirring occasionally. This allows the meatballs to cook through and the flavors of the sauce to meld and deepen.
⏱️ 45 min•🌡️ low heat - 7
About 15 minutes before the sauce is done simmering, bring a large pot of heavily salted water (1 tablespoon salt per gallon of water) to a rolling boil. Add the 1 pound of spaghetti and cook according to package directions until al dente, usually 9 to 12 minutes.
⏱️ 15 min - 8
Drain the spaghetti thoroughly. You can either add the drained spaghetti directly to the pot with the sauce and meatballs and toss to combine, or serve the pasta on individual plates and top generously with the sauce and meatballs.
⏱️ 5 min - 9
Garnish each serving with torn fresh basil and extra grated Parmesan cheese.
⏱️ 2 min