All Day Spaghetti and Meatballs
Indulge in the ultimate comfort food experience with our "All Day Spaghetti and Meatballs" recipe—a slow-simmered classic that’s worth every minute. This dish combines tender, flavor-packed meatballs made from a blend of ground beef and pork, enriched with Parmesan, fresh parsley, and garlic, with a rich tomato sauce that’s simmered to perfection for hours. Infused with fragrant basil, oregano, and a hint of red pepper flakes, the sauce develops layers of bold, hearty flavor while the meatballs become melt-in-your-mouth tender. Served over perfectly al dente spaghetti and finished with a generous sprinkle of Parmesan cheese, this recipe is a true labor of love that’s ideal for cozy family dinners, meal prep, or even special occasions. Perfectly comforting and wonderfully satisfying, "All Day Spaghetti and Meatballs" is a must-try for lovers of classic Italian cuisine.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 lb Ground pork
- 1 cup Breadcrumbs
- 0.5 cup Milk
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- 2 whole Eggs
- 4 cloves Garlic, minced
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 56 oz Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 medium Onion, finely chopped
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 0.5 tsp Red pepper flakes
- 16 oz Spaghetti
- n/a Water for boiling pasta
- to taste Additional Parmesan cheese for serving
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, grated Parmesan, parsley, eggs, minced garlic, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix until just combined, being careful not to overwork the meat.
Roll the mixture into evenly sized meatballs, about 1.5 inches in diameter, and place them on a tray.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Brown the meatballs in batches (about 2-3 minutes per side), then remove them and set aside. They do not need to be fully cooked at this stage.
In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the remaining minced garlic, dried basil, dried oregano, and red pepper flakes, cooking for 1 minute until fragrant.
Add the tomato paste and cook, stirring constantly, for another minute to deepen its flavor.
Pour in the crushed tomatoes, stirring to combine. Season with the remaining 1 teaspoon salt and 0.5 teaspoon black pepper.
Gently nestle the browned meatballs into the sauce. Reduce the heat to low, cover, and let simmer for 4-5 hours, stirring occasionally to prevent sticking.
About 30 minutes before serving, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Taste the sauce and adjust seasoning as needed. Serve the spaghetti topped with meatballs and sauce, and garnish with additional Parmesan cheese.
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 14.4 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1084 mg | 23% | |
*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.
