Description
Classic Italian Spaghetti and Meatballs recipe featuring tender homemade meatballs made from ground beef and Italian sausage simmered in a rich marinara sauce, served over perfectly cooked spaghetti. This comforting dish is perfect for family dinners and meal prep, combining simple ingredients and traditional techniques for a hearty, flavorful meal.
Ingredients
Scale
Meatballs
- 3 slices white bread, crusts removed, diced or torn
- 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
- 3 Tbsp light olive oil or vegetable oil, for sautéing
Sauce
- 1 medium yellow onion (about 1 cup chopped)
- 4 cloves garlic, minced
- 56 oz crushed tomatoes (from 2 – 28 oz cans)
- 2 bay leaves (optional)
- Salt and pepper, to taste
- 2 Tbsp fresh basil, finely minced, plus more to garnish
Other
- 1 lb spaghetti
Instructions
- Soak Bread: Combine the diced bread with 2/3 cup cold water in a bowl and let it sit for 5 minutes to soften. Mash the soaked bread with a fork until it forms a moist breadcrumb mixture.
- Mix Meatball Ingredients: In a large bowl or stand mixer with a paddle attachment, combine ground beef, Italian sausage, grated Parmesan, minced garlic, salt, black pepper, egg, and the mashed breadcrumbs. Mix until well blended, ensuring the ingredients are evenly distributed.
- Form and Brown Meatballs: Shape the mixture into 1 1/2-inch meatballs using a flat ice cream scoop or hands. Dredge each meatball in flour, shaking off the excess. Heat a heavy skillet or Dutch oven over medium heat with 3 tablespoons of oil. Add meatballs in batches without crowding, sautéing for about 6 minutes total, turning to brown all sides. Remove browned meatballs and set aside; they will finish cooking in the sauce.
- Sauté Aromatics for Sauce: In the same skillet, add oil if necessary and sauté chopped onion over medium heat for about 5 minutes until softened and golden. Add minced garlic and cook for 1-2 minutes until fragrant, stirring to prevent burning.
- Add Tomatoes and Simmer: Stir in crushed tomatoes and bay leaves. Bring to a light boil, stirring occasionally to confirm boiling rather than surface bubbles.
- Cook Meatballs in Sauce: Return meatballs to the sauce, partially cover the pan, and reduce to a gentle simmer. Cook for 30 minutes, turning meatballs occasionally to cook evenly. Stir in chopped basil a few minutes before finishing, and season with salt and pepper to taste.
- Cook Spaghetti: While meatballs simmer, cook spaghetti in salted boiling water according to package directions until al dente. Drain and return to the pot.
- Toss and Serve: Pour the meatball sauce over the spaghetti and gently toss to combine. Transfer to a serving platter, garnish with additional Parmesan and fresh basil, and serve hot.
Notes
- Timing tip: Start cooking the pasta when the sauce and meatballs are halfway through their simmering to ensure everything finishes around the same time.
- Make-ahead: Meatballs and sauce freeze well. Undercook pasta slightly if freezing all components together to avoid mushiness upon reheating.
- Storage: Store cooled spaghetti and meatballs in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating by microwave or stovetop.
- Servings: Recipe yields about 8 servings with 2-3 meatballs each.
Nutrition
- Serving Size: 1 serving (approx. 2-3 meatballs with spaghetti and sauce)
- Calories: 696
- Sugar: 9g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0.3g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg
