Spaghetti Meatballs and Tomato Basil Sauce
Dive into the comforting flavors of classic Italian cuisine with this hearty Spaghetti Meatballs and Tomato Basil Sauce recipe. Juicy, flavorful meatballs made with a blend of ground beef and pork are seasoned with garlic, onion, and parmesan and gently seared to perfection. They’re then simmered in a rich, aromatic tomato basil sauce infused with fresh basil, oregano, and a hint of sweetness. Paired with al dente spaghetti, this dish strikes the ultimate balance between robust and refreshing flavors. Perfect for family dinners or entertaining guests, this timeless recipe is easy to prepare and delivers an authentic homemade taste. Garnish with extra parmesan and fresh basil for a satisfying and visually stunning finish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 1 cup breadcrumbs
- 0.25 cup milk
- 4 pieces garlic cloves, minced
- 1 medium onion, finely diced
- 1 large egg
- 0.5 cup parmesan cheese, grated
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 800 grams canned crushed tomatoes
- 0.5 cup fresh basil leaves, chopped
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 400 grams spaghetti
- 4 liters water
- 1 tablespoon salt (for pasta water)
Instructions
In a small bowl, soak the breadcrumbs in milk for 5 minutes until softened.
In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, minced garlic, diced onion, egg, parmesan cheese, 1 teaspoon salt, and 0.5 teaspoon black pepper.
Mix gently with clean hands until just combined, being careful not to overmix.
Form the mixture into golf ball-sized meatballs, setting them aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the meatballs in batches until browned on all sides (about 2-3 minutes per side). Remove the meatballs and set aside.
Using the same skillet, add the remaining minced garlic and cook for 30 seconds until fragrant.
Add the canned crushed tomatoes, sugar, dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir to combine.
Bring the sauce to a simmer over low heat, then return the meatballs to the skillet. Cover and let cook for 20-25 minutes, occasionally stirring, until the meatballs are fully cooked and the sauce thickens slightly.
Stir in the fresh basil leaves and adjust seasoning as needed.
Meanwhile, in a large pot, bring 4 liters of water to a boil. Add 1 tablespoon of salt and the spaghetti. Cook according to packaging instructions until al dente (about 8-10 minutes).
Drain the pasta and divide it among serving plates or a large serving bowl.
Spoon the meatballs and tomato basil sauce over the spaghetti.
Garnish with extra parmesan cheese and fresh basil, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
3546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 14455 mg | 628% | |
| Total Carbohydrate | 232.4 g | 85% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 23.2 g | ||
| Protein | 215.8 g | 432% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1178 mg | 91% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 2024 mg | 43% | |
*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.
