Northwestern Spaghetti and Meatballs
Savor the hearty flavors of the Pacific Northwest with this Northwestern Spaghetti and Meatballs recipe—a comforting twist on the Italian classic! Made with a blend of ground beef and pork, the tender meatballs are seasoned with fresh parsley, thyme, and Parmesan cheese, then seared to perfection for a rich, golden crust. The homemade tomato sauce features sautéed onions and earthy button mushrooms, adding depth and a rustic flair. Paired with perfectly cooked al dente spaghetti, this dish is easy enough for a weeknight yet special enough to impress at a dinner party. Ready in just an hour and packed with robust flavors, this recipe will transport your taste buds with every bite. Perfect for fans of hearty pasta dishes, don’t forget to sprinkle extra Parmesan on top before serving!
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 1 cup fresh breadcrumbs
- 0.25 cup milk
- 1 egg
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves, chopped
- 0.5 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 cup button mushrooms, sliced
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 16 oz spaghetti
- 1 tsp black pepper
- 1.5 tsp salt
- 8 cups water
Instructions
In a mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, 1 minced garlic clove, parsley, thyme, Parmesan, 1/2 tsp salt, and 1/2 tsp black pepper. Mix until well combined but do not overwork the meat.
Shape the mixture into 1.5-inch meatballs and set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches and sear on all sides until browned, about 5 minutes per batch. Remove meatballs from the skillet and set aside.
Add the remaining olive oil to the skillet, followed by the diced onion and mushrooms. Sauté for 5-7 minutes until the onions are soft and the mushrooms are lightly browned.
Stir in the remaining minced garlic and cook for an additional minute until fragrant.
Add the crushed tomatoes, tomato paste, dried basil, 1/2 tsp salt, and 1/2 tsp black pepper. Stir well to combine and let the sauce come to a simmer.
Return the meatballs to the skillet, submerging them in the sauce. Cover and simmer on low heat for 20 minutes, stirring occasionally.
While the meatballs cook, bring the water to a boil in a large pot. Add 1/2 tsp salt and the spaghetti. Cook the pasta according to package instructions until al dente, about 8-10 minutes.
Drain the spaghetti and serve it onto plates or a large serving platter.
Spoon the meatballs and sauce over the spaghetti, garnish with additional Parmesan if desired, and serve warm.
Nutrition Facts
Calories |
900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 14.5 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 301 mg | 23% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1311 mg | 28% | |
*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.
