5 Star Spaghetti Meatballs
Indulge in the ultimate Italian comfort food with our 5 Star Spaghetti Meatballs recipe, a culinary masterpiece that blends robust flavors and classic techniques for a dish that's guaranteed to impress. Featuring a blend of ground beef and pork, these tender meatballs are infused with the rich flavor of fresh garlic, parsley, and parmesan cheese, and bound with milk-soaked breadcrumbs for a melt-in-your-mouth texture. Simmered to perfection in a fragrant basil and tomato sauce, each bite is bursting with hearty, homemade goodness. Served over al dente spaghetti and topped with a sprinkle of parmesan, this recipe is perfect for family dinners or special occasions. With detailed steps making it easy for cooks of all levels, this spaghetti and meatball classic will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 1 pound ground beef (80% lean, 20% fat)
- 0.5 pound ground pork
- 0.5 cup parmesan cheese (grated)
- 0.5 cup breadcrumbs (plain or Italian-style)
- 0.25 cup milk
- 1 large egg
- 3 cloves garlic (minced)
- 2 tablespoons parsley (fresh, finely chopped)
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons olive oil
- 28 ounces crushed tomatoes
- 1 medium onion (diced)
- 2 tablespoons basil leaves (fresh, chopped)
- 12 ounces spaghetti
- 4 quarts water (for boiling)
- 1.5 tablespoons salt (for pasta water)
Instructions
In a large bowl, combine ground beef, ground pork, parmesan cheese, breadcrumbs, milk, egg, minced garlic, parsley, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix gently with your hands until just combined. Do not overmix.
Form the meat mixture into 1.5-inch meatballs, about 12-14 meatballs total. Set aside.
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches. Brown them on all sides (about 6-8 minutes total) but do not cook through. Remove the meatballs from the skillet and set aside.
In the same skillet, add the diced onion and sauté until softened, about 4-5 minutes. Add more olive oil if needed.
Add the crushed tomatoes, remaining 0.5 teaspoon of salt, and chopped basil to the skillet. Stir to combine and bring to a gentle simmer.
Return the browned meatballs to the skillet, nestling them into the sauce. Cover and let simmer on low heat for 25-30 minutes, turning the meatballs halfway through. Ensure they are fully cooked (internal temperature reaches 165°F).
While the meatballs are cooking, bring 4 quarts of water to a boil in a large pot. Add 1.5 tablespoons of salt and the spaghetti. Cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
Toss the cooked spaghetti with a small amount of the reserved pasta water and a ladle of the tomato sauce to coat evenly.
Serve the spaghetti topped with meatballs and additional sauce. Garnish with more parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 3616 mg | 157% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 12.2 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 423 mg | 33% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1193 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
