Classic Spaghetti and Meatballs
Indulge in the ultimate comfort food with this **Classic Spaghetti and Meatballs** recipe that’s perfect for a hearty family meal or a cozy date night in. Juicy, flavor-packed meatballs made with a savory blend of ground beef, ground pork, parmesan cheese, fresh parsley, and aromatic spices are seared to perfection before simmering in a rich, homemade tomato sauce infused with garlic, onions, and fresh basil. Served over tender spaghetti cooked to al dente perfection, this timeless dish combines simple, wholesome ingredients with bold Italian flavors that are sure to impress. Ready in just an hour, this recipe is easy to follow, customizable, and a guaranteed crowd-pleaser. Garnish with extra parmesan and basil for a restaurant-quality finish to this classic Italian-American favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground pork
- 100 g breadcrumbs
- 50 g parmesan cheese, grated
- 1 large egg
- 3 garlic cloves, minced
- 20 g fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 onion, finely chopped
- 800 g canned crushed tomatoes
- 2 tbsp tomato paste
- 10 g fresh basil leaves, chopped
- 1 tsp sugar
- 400 g spaghetti
- 3 L water
- 1 tbsp salt for pasta water
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, parmesan cheese, egg, 2 minced garlic cloves, chopped parsley, oregano, 1 tsp of salt, and 0.5 tsp of black pepper.
Mix the meatball mixture by hand until all ingredients are evenly incorporated.
Shape the mixture into 16-18 meatballs, each about the size of a golf ball, and set them aside.
In a large skillet, heat 1 tbsp of olive oil over medium heat.
Add the meatballs in batches, being careful not to overcrowd the pan, and brown them on all sides. This should take about 5-7 minutes per batch.
Once browned, remove the meatballs from the skillet and set them on a plate lined with paper towels to drain excess oil.
In a large pot or the same skillet, heat the remaining 1 tbsp of olive oil over medium heat.
Add the finely chopped onion and the remaining minced garlic clove. Sauté until the onion is translucent and garlic is fragrant, about 3-4 minutes.
Stir in the crushed tomatoes, tomato paste, and sugar into the onion and garlic mixture.
Add the browned meatballs into the tomato sauce along with 5 g of chopped basil. Stir to combine.
Reduce the heat to low, cover, and let the sauce simmer for 25 minutes until the meatballs are cooked through and the sauce thickens. Stir occasionally.
While the sauce is simmering, bring a large pot of water to a boil and add 1 tbsp of salt.
Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
Drain the spaghetti and return it to the pot.
Add some of the tomato sauce to the spaghetti to prevent it from sticking.
To serve, place a portion of spaghetti on a plate, top with meatballs and sauce, and garnish with the remaining fresh basil and additional grated parmesan cheese if desired.
Nutrition Facts
Calories |
3375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 11450 mg | 498% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 48.9 g | ||
| Protein | 198.7 g | 397% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1455 mg | 112% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 4350 mg | 93% | |
*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.
