Spaghetti and Meatballs Italian
Indulge in the timeless comfort of authentic Italian cuisine with this Spaghetti and Meatballs recipe, a hearty dish that blends the richness of homemade meatballs with a robust tomato sauce. Made with a savory mix of ground beef and pork, Parmesan cheese, fresh parsley, and aromatic garlic, the meatballs are seared to perfection before simmering in a flavorful crushed tomato sauce enhanced with oregano, basil, and a hint of sweetness from sugar. Paired with al dente spaghetti and crowned with freshly grated Parmesan, this classic meal promises to transport your taste buds straight to Italy. Perfect for family dinners or entertaining guests, this dish is an irresistible fusion of tradition and taste. Ready in just over an hour and serving up to four, this recipe is your go-to for an unforgettable Italian feast!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 1 large Egg
- 4 cloves Garlic, minced
- 3 tablespoons Fresh parsley, chopped
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Sugar
- 400 grams Spaghetti
- 1 liter Water
- 1 tablespoon Salt (for pasta water)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, 2 minced garlic cloves, parsley, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix gently with your hands until just combined.
Shape the mixture into meatballs, about 1.5 inches in diameter, and set them aside on a plate.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides, about 2-3 minutes per side. Transfer the browned meatballs to a plate and set aside.
In the same skillet, add the remaining 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add the crushed tomatoes, tomato paste, oregano, basil, sugar, and 0.5 teaspoon of salt. Stir to combine.
Return the meatballs to the skillet, making sure they are submerged in the sauce. Cover and simmer over low heat for 30 minutes, stirring occasionally.
While the meatballs are simmering, bring 1 liter of water to a boil in a large pot. Add 1 tablespoon of salt and the spaghetti. Cook according to the package instructions until al dente, about 8-10 minutes. Drain the spaghetti and set aside.
Taste the tomato sauce and adjust seasonings if necessary. Serve the meatballs and sauce over the spaghetti, garnished with additional Parmesan cheese and parsley, if desired.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 2970 mg | 129% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 12.3 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 274 mg | 21% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1006 mg | 21% | |
*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.
