Spaghetti and Italian Meatballs
Dive into the classic comfort of Spaghetti and Italian Meatballs, a timeless dish bursting with rich, homemade flavors. This recipe combines tender, perfectly seasoned meatballs made from a blend of ground beef and pork, infused with garlic, fresh parsley, and Parmesan cheese, lightly pan-seared for a golden crust. Simmered to perfection in a fragrant tomato sauce spiced with oregano and basil, these meatballs pair beautifully with al dente spaghetti for a hearty, satisfying meal. Whether it's a family dinner or a cozy date night, this Italian-American classic is a crowd-pleaser that’s as easy as it is delicious. Serve with a sprinkle of fresh Parmesan and parsley for the ultimate finishing touch! Perfect for those seeking the best spaghetti and meatballs recipe to add to their repertoire.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons milk
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon 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 teaspoon sugar
- 12 ounces spaghetti
- 4 quarts water (for boiling pasta)
- 2 teaspoons salt (for boiling pasta)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, milk, parsley, minced garlic, salt, and black pepper. Mix gently with your hands until just combined. Do not overmix.
Form the meat mixture into golf-ball-sized meatballs, about 1.5 inches in diameter, and place them on a baking sheet or plate.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches (do not overcrowd the pan) and sear them on all sides until browned, about 2-3 minutes per side. Remove the browned meatballs and set aside.
In the same skillet, add crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, and a pinch of salt and pepper. Stir to combine and bring the mixture to a simmer.
Carefully add the browned meatballs back into the skillet with the tomato sauce. Cover and let them simmer on low heat for 25-30 minutes, stirring occasionally to ensure even cooking.
While the meatballs are simmering, bring 4 quarts of water to a boil in a large pot. Add 2 teaspoons of salt to the boiling water, then add the spaghetti. Cook according to package instructions, usually about 9-11 minutes, until al dente. Drain the pasta and set aside.
Plate the cooked spaghetti and top it with the meatballs and sauce. Garnish with additional grated Parmesan cheese and fresh parsley, if desired.
Serve immediately and enjoy your Spaghetti and Italian Meatballs!
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.7 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 159 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 942 mg | 20% | |
*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.
