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Spaghetti and Meatballs Recipe

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4.3 from 12 reviews

  • Author: Leila
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Description

This classic Spaghetti and Meatballs recipe combines tender, flavorful Italian meatballs simmered in a rich homemade marinara sauce, served over perfectly cooked spaghetti. The meatballs are a blend of lean ground beef and sweet Italian sausage, enriched with parmesan cheese, garlic, and soaked bread for moistness. This comforting, hearty meal is perfect for family dinners and gatherings.

Ingredients

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 (to dredge meatballs)
  • 3 Tbsp light olive oil or vegetable oil (to sauté)

Marinara Sauce

  • 1 medium yellow onion (1 cup chopped)
  • 4 cloves garlic (minced)
  • 56 oz crushed tomatoes (from two 28 oz cans)
  • 2 bay leaves (optional)
  • Salt and pepper (to taste)
  • 2 Tbsp fresh basil (finely minced, plus more to garnish)

Pasta

  • 1 lb spaghetti

Instructions

  1. Soak bread: Combine the diced bread pieces with 2/3 cup cold water in a small bowl. Let it soak for about 5 minutes until softened, then mash the bread with a fork until it forms a moist mixture.
  2. Mix meatball ingredients: In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the lean ground beef, sweet Italian sausage, grated parmesan cheese, minced garlic, sea salt, black pepper, egg, and the mashed bread mixture. Mix gently but thoroughly until all ingredients are evenly incorporated.
  3. Form and dredge meatballs: Shape the meat mixture into 1 1/2-inch meatballs, roughly the size of a flat ice cream scoop. Roll each meatball in all-purpose flour, shaking off any excess flour.
  4. Brown meatballs: Heat a large, deep heavy skillet or Dutch oven over medium heat with the olive or vegetable oil. Add the meatballs in two batches to avoid overcrowding. Sauté the meatballs, turning occasionally, until browned evenly on all sides, about 6 minutes total (approximately 2 minutes per side). Remove the browned meatballs from the pan and set aside.
  5. Sauté onion and garlic: In the same skillet, add a little more oil if needed. Sauté the chopped onion over medium heat, stirring frequently, until it becomes soft and golden, about 5 minutes. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
  6. Add crushed tomatoes and bay leaves: Pour in the crushed tomatoes and add the bay leaves. Bring the sauce to a gentle boil while stirring to ensure it actually boils rather than just bubbling on the surface.
  7. Simmer meatballs in sauce: Return the browned meatballs to the pan with the tomato sauce. Partially cover the pan and let it simmer gently for 30 minutes, turning the meatballs occasionally. The meatballs will become tender and the sauce will thicken.
  8. Finish the sauce: A few minutes before the sauce is done, stir in the finely minced fresh basil. Season the sauce with salt and pepper to taste.
  9. Cook spaghetti: While the meatballs simmer, cook the spaghetti according to the package instructions in salted boiling water until al dente. Drain the pasta and return it to the pot.
  10. Toss and serve: Pour the meatballs and marinara sauce over the cooked spaghetti. Gently toss to combine. For a family-style presentation, transfer the spaghetti and meatballs to a large serving platter. Garnish with additional grated parmesan cheese and fresh basil. Serve hot.

Notes

  • Removing crusts from the bread ensures softer meatballs without chewy bits.
  • You can substitute ground pork for the Italian sausage if preferred.
  • Do not overcrowd the skillet when browning meatballs to ensure even cooking and proper browning.
  • Simmering meatballs in the sauce finishes cooking them perfectly and infuses them with flavor.
  • Reserve some basil and parmesan cheese for garnish to add freshness and extra flavor at serving.
  • Leftover meatballs and sauce can be refrigerated and reheated gently for up to 3 days or frozen for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipesbyleila.com/spaghetti-and-meatballs-recipe/