Description
This classic Italian Spaghetti and Meatballs recipe features tender, flavorful meatballs simmered in a rich homemade marinara sauce, served over perfectly cooked spaghetti. With a mix of lean ground beef and sweet Italian sausage, enhanced by parmesan and fresh basil, this comforting dish is ideal for family meals or special occasions.
Ingredients
Scale
Meatballs
- 3 slices white bread, crusts removed, diced or torn to pieces
- 2/3 cup cold water
- 1 lb lean ground beef (7%-15% fat)
- 1 lb sweet ground Italian sausage, casings removed
- 1/4 cup grated parmesan cheese, plus more to serve
- 4 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 large egg
- 3/4 cup all-purpose flour, for dredging meatballs
- 3 Tbsp light olive oil or vegetable oil, for sauteing
Sauce
- 1 medium yellow onion, (about 1 cup chopped)
- 4 cloves garlic, minced
- 56 oz crushed tomatoes (from 2 cans of 28 oz each)
- 2 bay leaves (optional)
- Salt and pepper, to taste
- 2 Tbsp finely minced fresh basil, plus more for garnish
Other Ingredients
- 1 lb spaghetti
Instructions
- Soak Bread: Combine the diced bread pieces with 2/3 cup cold water and let soak for 5 minutes. Mash the soaked bread with a fork until it forms a moist breadcrumb mixture.
- Mix Meatball Ingredients: In a large bowl or stand mixer fitted with a paddle attachment, add the ground beef, Italian sausage, grated parmesan cheese, minced garlic, salt, black pepper, egg, and mashed breadcrumbs. Mix thoroughly until all ingredients are evenly combined.
- Form and Brown Meatballs: Shape the mixture into 1 1/2 inch meatballs (about the size of a flat ice cream scoop). Dredge each meatball in all-purpose flour, shaking off excess. Heat a large, heavy skillet or Dutch oven over medium heat with 3 tablespoons of light olive oil. Cook the meatballs in batches without overcrowding the pan, turning occasionally, until browned on all sides, about 6 minutes total. Remove browned meatballs and set aside.
- Sauté Onion and Garlic: In the same skillet, add a little more oil if needed. Sauté the chopped onion over medium heat, stirring often, until soft and golden, about 5 minutes. Add minced garlic and stir for 1-2 minutes until fragrant.
- Add Tomatoes and Bay Leaves: Stir in crushed tomatoes and bay leaves. Bring the sauce to a gentle boil, ensuring it is fully boiling and not just bubbling on the surface.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, partially cover, and let simmer gently for 30 minutes. Stir occasionally to turn the meatballs as they cook. The sauce will thicken and the meatballs become tender.
- Add Fresh Basil and Season: A few minutes before finishing, stir in the finely minced fresh basil and season the sauce with salt and pepper to taste.
- Cook Spaghetti: While the meatballs simmer, cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and return to the empty pot.
- Toss and Serve: Pour the meatballs and sauce over the drained spaghetti. Toss gently to combine. Transfer to a serving platter and garnish with additional parmesan cheese and fresh basil. Serve hot.
Notes
- Timing tip: Start cooking the pasta halfway through the meatballs’ simmering time so it’s ready just as the sauce and meatballs finish cooking.
- Make ahead: Spaghetti and meatballs keep well for meal prep. If freezing, slightly undercook the spaghetti to prevent mushiness when reheated.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight and reheat in the microwave or on the stove, stirring occasionally.
- Servings: This recipe yields about 8 servings, with 2-3 meatballs per serving.
Nutrition
- Serving Size: 1 serving (approximately 2-3 meatballs with pasta)
- Calories: 696
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 140 mg
