Spaghetti with Small Meatballs
Dive into comfort food heaven with this irresistible Spaghetti with Small Meatballs recipe—a classic dish elevated by tender, flavorful homemade meatballs and a rich tomato sauce. Made with a perfect blend of ground beef and pork, Parmesan cheese, aromatic garlic, and fresh parsley, these bite-sized meatballs are browned to perfection before simmering in a fragrant sauce of crushed tomatoes, onions, and oregano. Tossed with al dente spaghetti and finished with a sprinkle of grated Parmesan and fresh basil, this hearty, family-friendly meal comes together in just under an hour. Whether you’re cooking for a casual weeknight dinner or a special gathering, this recipe spotlights the comforting simplicity of Italian-inspired cuisine.
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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
- 60 milliliters Milk
- 2 tablespoons Fresh parsley, finely chopped
- 3 cloves Garlic, minced
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 800 grams Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 400 grams Spaghetti
- 4 liters Water
- 2 tablespoons Salt for pasta water
- 5 leaves Basil leaves, torn (optional)
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, milk, parsley, 1 minced garlic clove, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until evenly combined.
Using your hands, roll the meat mixture into small meatballs, about 2-3 cm in diameter. Place them on a tray and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs, in batches if necessary, and brown them on all sides. Remove the browned meatballs and set them aside (they don’t have to be cooked through at this stage).
In the same skillet, add the remaining olive oil and the chopped onion. Sauté for 3-4 minutes until softened.
Stir in the remaining minced garlic (2 cloves) and cook for another 30 seconds until fragrant.
Add the canned crushed tomatoes, dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine.
Reduce the heat to a simmer and gently add the browned meatballs to the sauce. Cover the skillet and let the meatballs cook in the sauce for 20 minutes, stirring occasionally.
While the meatballs cook, bring a large pot of water to a boil. Add 2 tablespoons of salt to the boiling water, then cook the spaghetti according to the package instructions until al dente (usually 8-10 minutes).
Drain the spaghetti and transfer it to the skillet with the sauce and meatballs. Toss gently to combine, ensuring the pasta is well-coated in the sauce.
Serve immediately, garnished with additional grated Parmesan cheese and torn basil leaves if desired.
Nutrition Facts
Calories |
3725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.7 g | 261% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 19394 mg | 843% | |
| Total Carbohydrate | 268.0 g | 97% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 52.2 g | ||
| Protein | 226.9 g | 454% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1386 mg | 107% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 4520 mg | 96% | |
*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.
