Spagetti and Meatballs with Italian Sausage and Mushrooms
Transform your dinner table into an Italian trattoria with this hearty Spaghetti and Meatballs recipe, elevated by the addition of flavorful Italian sausage and earthy cremini mushrooms. Tender, juicy meatballs are crafted from a savory blend of ground beef, Italian sausage, Parmesan cheese, and aromatic garlic, then simmered to perfection in a rich tomato sauce infused with herbs and spice. Sautéed mushrooms add depth and texture, while fresh basil and parsley bring a burst of freshness to every bite. Served over perfectly al dente spaghetti and finished with a sprinkle of Parmesan, this dish is a comforting classic with a gourmet twist. Perfect for a cozy family dinner or an impressive dinner party centerpiece, this recipe is easy to follow and delivers restaurant-quality results at home. Keywords: spaghetti with meatballs, Italian sausage, mushroom pasta, homemade tomato sauce, classic Italian recipe.
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Recipe Information
Ingredients
- 16 oz Spaghetti
- 8 oz Ground beef
- 8 oz Italian sausage (mild or hot, casing removed)
- 0.5 cup Breadcrumbs
- 2 tbsp Milk
- 1 large Egg
- 0.5 cup Grated Parmesan cheese
- 4 cloves Garlic (minced)
- 2 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Olive oil
- 1 medium Yellow onion (diced)
- 2 tbsp Tomato paste
- 28 oz Canned crushed tomatoes
- 1.5 tsp Dried Italian seasoning
- 0.5 tsp Crushed red pepper flakes
- 8 oz Cremini mushrooms (sliced)
- 0.25 cup Fresh basil (chopped)
- 0.25 cup Fresh parsley (chopped)
Instructions
Prepare the meatballs: In a large mixing bowl, combine ground beef, Italian sausage, breadcrumbs, milk, egg, Parmesan cheese, 2 minced garlic cloves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix thoroughly until evenly combined.
Roll the meat mixture into 1.5-inch meatballs, about the size of a golf ball, and place them on a baking sheet.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the meatballs in batches (do not overcrowd) and brown them on all sides, about 2-3 minutes per side. Remove the browned meatballs and set them aside.
In the same skillet, add an additional tablespoon of olive oil if needed. Sauté the diced onion and remaining 2 minced garlic cloves until translucent and fragrant, about 3-4 minutes.
Add the tomato paste to the skillet and cook, stirring frequently, for 1-2 minutes to deepen its flavor.
Stir in the crushed tomatoes, Italian seasoning, crushed red pepper flakes, and the remaining 1 teaspoon of salt and 0.5 teaspoon of black pepper. Bring the sauce to a simmer.
Add the sliced mushrooms to the sauce and stir to combine. Return the browned meatballs to the skillet, nestling them into the sauce. Cover and simmer over low heat for 25 minutes, occasionally stirring gently.
While the meatballs and sauce cook, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
Stir the fresh basil and parsley into the sauce just before serving.
Toss the drained spaghetti with a few spoonfuls of sauce and divide it among serving plates. Top each plate with meatballs and additional sauce. Garnish with grated Parmesan cheese and more fresh parsley if desired.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 13.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 239 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1141 mg | 24% | |
*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.
