Mamas Best Ever Spaghetti Meatballs
Get ready to savor the heartwarming flavors of "Mama’s Best Ever Spaghetti Meatballs," a comforting classic that brings authentic Italian-inspired cooking right to your table. This recipe combines a perfect blend of ground beef and pork, enriched with Parmesan cheese, fresh parsley, and garlic for irresistibly tender meatballs. Simmered in a robust homemade tomato sauce infused with dried oregano and basil, these meatballs are packed with rich, savory depth. Served over perfectly al dente spaghetti, this dish is a family favorite that’s easy to make yet feels luxurious. Whether you’re gathering for Sunday dinner or craving a cozy weeknight meal, this spaghetti and meatballs recipe is sure to become a staple in your home. Don’t forget to top with a sprinkle of Parmesan and parsley for the ultimate finish!
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Recipe Information
Ingredients
- 1 pound Ground beef (80% lean)
- 0.5 pound Ground pork
- 0.75 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.33 cup Milk
- 1 large Egg
- 3 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 pound Spaghetti
- 8 cups Water (for cooking pasta)
- 1 tablespoon Salt (for pasta water)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, milk, egg, minced garlic, fresh parsley, 1 teaspoon of salt, and black pepper.
Mix the meatball ingredients gently with your hands until just combined. Avoid over-mixing to keep the meatballs tender.
Form the mixture into approximately 18-20 meatballs, about 1.5 inches in diameter, and set aside on a tray.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches and sear on all sides until golden brown, about 2 minutes per side. Remove the meatballs and set them aside.
In the same skillet, add the crushed tomatoes, tomato paste, dried oregano, dried basil, and the remaining 0.5 teaspoon of salt. Stir to combine the sauce ingredients.
Gently return the seared meatballs to the skillet, ensuring they are submerged in the sauce. Cover the skillet and simmer on low heat for 25-30 minutes, stirring occasionally.
While the meatballs are simmering, bring 8 cups of water with 1 tablespoon of salt to a boil in a large pot. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set aside.
Once the meatballs are fully cooked, taste the sauce and adjust seasoning if needed.
Serve the spaghetti on plates or a large platter, topped with meatballs and plenty of sauce. Sprinkle additional Parmesan cheese and parsley for garnish if desired.
Nutrition Facts
Calories |
3651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 13700 mg | 596% | |
| Total Carbohydrate | 263.6 g | 96% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 51.3 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1049 mg | 81% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 4600 mg | 98% | |
*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.
