Dorothys Meatballs and Spaghetti
Transport your taste buds to an Italian-inspired feast with Dorothy’s Meatballs and Spaghetti—a timeless recipe bursting with homemade flavor and comfort. Tender beef and pork meatballs are infused with garlic, Parmesan cheese, and Italian seasoning, then browned to perfection and simmered in a rich marinara sauce for a depth of flavor that’s truly irresistible. Paired with al dente spaghetti and topped with fresh basil, this classic dish is a harmony of textures and tastes, perfect for family dinners or entertaining guests. Quick to prepare yet deeply satisfying, Dorothy’s Meatballs and Spaghetti is a crowd-pleaser full of traditional charm and a sprinkle of fresh ingredients.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 1 large egg
- 2 minced garlic cloves
- 0.25 cup Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 12 ounces spaghetti
- 3 cups marinara sauce
- 2 tablespoons fresh basil
- 4 quarts water
- 1 tablespoon salt (for boiling pasta)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, Parmesan cheese, Italian seasoning, salt, and black pepper. Mix until just combined, being careful not to overwork the mixture.
Using your hands or a small scoop, shape the meat mixture into golf ball-sized meatballs and place them on a clean plate or tray.
Heat the olive oil in a large skillet over medium heat. Working in batches if necessary, brown the meatballs on all sides, about 5–7 minutes total. Remove the meatballs from the skillet and set aside.
In the same skillet, add the marinara sauce and gently nestle the browned meatballs into the sauce. Reduce the heat to low, cover, and let the meatballs simmer in the sauce for 20 minutes, stirring occasionally.
Meanwhile, in a large pot, bring water to a boil and add 1 tablespoon of salt. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
If the marinara sauce is too thick, stir in a few tablespoons of the reserved pasta water to reach your desired consistency.
Serve the spaghetti topped with meatballs and sauce. Garnish with fresh basil and extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
3151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 772 mg | 258% | |
| Sodium | 11558 mg | 503% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 24.4 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 830 mg | 64% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1464 mg | 31% | |
*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.
