Italian Spaghetti with Meatballs
Indulge in the ultimate Italian classic with this hearty Spaghetti with Meatballs recipe, featuring tender, homemade meatballs simmered in a rich and flavorful marinara sauce. Made with a blend of ground beef and pork, seasoned with minced garlic, fresh parsley, and Parmesan cheese, these meatballs are browned to perfection before being nestled into the tomato-based sauce infused with oregano and fresh basil. Paired with perfectly cooked al dente spaghetti, this dish is a comforting, crowd-pleasing meal that’s ideal for family dinners or special occasions. Garnish with extra Parmesan and basil for a restaurant-quality finish. With straightforward preparation and authentic Italian flavors, this recipe delivers a soulful taste of Italy right to your table.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 2 Eggs
- 3 Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 400 grams Spaghetti
- 800 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 White onion, finely chopped
- 1 teaspoon Dried oregano
- 5 Fresh basil leaves
- 1 teaspoon Sugar
- 125 milliliters Water
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, minced garlic, parsley, salt, and black pepper.
Mix the ingredients thoroughly with clean hands until well combined. Shape into 16-18 evenly sized meatballs and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides (about 5-7 minutes). Remove the meatballs and set them aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until softened, about 3-4 minutes.
Stir in the tomato paste and cook for 1 minute to enhance its flavor. Add the crushed tomatoes, oregano, sugar, and water. Stir well to combine.
Bring the sauce to a gentle simmer. Return the meatballs to the skillet, ensuring they are submerged in the sauce. Cover and simmer on low heat for 25-30 minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Once the meatballs are cooked through and the sauce has thickened, taste and adjust seasoning if necessary.
Serve the spaghetti topped with the meatballs and marinara sauce. Garnish with fresh basil leaves and additional grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 13.9 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 255 mg | 20% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1227 mg | 26% | |
*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.
