Description
Spaghetti and Meatballs is one of the most beloved comfort food dishes, perfect for family dinners, gatherings, or a cozy weeknight meal. Juicy, seasoned meatballs made with a blend of beef and pork are simmered in a rich, homemade tomato sauce and served over perfectly cooked spaghetti. This timeless recipe combines hearty flavors, simple ingredients, and an authentic Italian-inspired touch that makes it a favorite around the table
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 (28-ounce) can whole Italian tomatoes
- 1 (28-ounce) can crushed tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
For the Meatballs:
- 1 pound lean ground beef
- ½ pound ground pork
- ⅓ cup seasoned bread crumbs
- ¼ cup finely diced onion
- 1 large egg
- ½ teaspoon dried basil
- 2 tablespoons chopped fresh parsley
- ¼ cup shredded Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for frying)
For Serving:
- 16 ounces spaghetti
Instructions
- Prepare the Sauce: In a large pot, heat olive oil over medium heat. Add diced onion and cook for about 5 minutes until softened. Stir in minced garlic and cook for another minute. Reduce the heat to low and add the whole tomatoes, crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, and 1 cup of water. Stir well, cover, and let the sauce simmer for about 60 minutes to develop rich flavors.
- Make the Meatballs: In a mixing bowl, combine ground beef, ground pork, bread crumbs, onion, egg, dried basil, fresh parsley, Parmesan cheese, salt, and pepper. Mix until just combined and form into 18 evenly sized meatballs.
- Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches and brown them on all sides, about 10 minutes. They don’t need to be fully cooked at this stage.
- Simmer the Meatballs in Sauce: Once browned, transfer the meatballs into the simmering tomato sauce. Cover and cook for 30 minutes, allowing the meatballs to cook through and absorb the flavors. Uncover and continue simmering until the sauce thickens to your desired consistency.
- Cook the Pasta and Serve: Cook spaghetti according to package directions until al dente. Drain and serve topped with the rich sauce and juicy meatballs. Garnish with extra Parmesan cheese and parsley if desired.
Notes
-
- Serving: Always serve spaghetti and meatballs hot, topped with extra Parmesan cheese and fresh parsley. Pair with garlic bread, bruschetta, or a crisp green salad for a complete Italian-inspired meal.
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the pasta and sauce separate if possible to avoid sogginess.
- Freezing: Both the sauce and meatballs freeze very well. Store together in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through.
- Meal Prep: You can make the sauce and meatballs a day in advance. Simply cook the spaghetti fresh when ready to serve.
- Reheating: For best results, reheat on the stovetop over medium-low heat. If reheating in the microwave, add a splash of water or broth to keep the sauce from drying out.