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Spaghetti and Meatballs Recipe

Italian-American · Main course · 75 min total

Classic Italian-American comfort food featuring tender homemade meatballs simmered in a rich tomato sauce, served over al dente spaghetti.

Ingredients

• 1 lb (450g) ground beef (80/20)
• 1/2 lb (225g) ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 (28 oz) can crushed tomatoes
• 1 (14 oz) can diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 lb (450g) spaghetti
• Fresh basil and Parmesan for garnish

Instructions

1. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, eggs, garlic, parsley, salt, and pepper. Mix gently until just combined; do not overwork.
2. Form mixture into 1.5-inch meatballs (about 18-20).
3. Heat olive oil in a large Dutch oven or pot over medium heat. Brown meatballs in batches, turning occasionally, until all sides are browned (about 5-7 minutes per batch). Transfer to a plate.
4. Add onion to the pot and cook until softened, about 4 minutes. Add crushed tomatoes, diced tomatoes, oregano, and basil. Stir, scraping up browned bits.
5. Return meatballs to the pot. Bring sauce to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
6. Meanwhile, cook spaghetti in salted boiling water according to package directions until al dente. Drain.
7. To serve, place spaghetti on plates, top with meatballs and sauce, and garnish with fresh basil and Parmesan.

Tips

• For lighter meatballs, use a mix of beef and pork or substitute with ground turkey.
• To prevent meatballs from falling apart, chill them for 15 minutes before browning.
• Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 3 months.

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