T W a Meatballs for Spaghetti
Transform your pasta night into a culinary masterpiece with T W A Meatballs for Spaghetti! This hearty recipe combines a flavorful blend of ground beef and pork, seasoned with fresh parsley, minced garlic, and a touch of Parmesan for irresistible savory richness. The meatballs are browned for a crisp exterior before being simmered to perfection in marinara sauce, creating a tender, juicy bite every time. Paired with al dente spaghetti and finished with extra Parmesan and fresh herbs, this classic Italian-American dish is both comforting and crowd-pleasing. Perfect for family dinners or entertaining, this recipe is a must-try for anyone seeking the ultimate spaghetti and meatballs experience. Keywords: spaghetti with meatballs, Italian classic recipe, homemade meatballs, marinara sauce, easy dinner ideas.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Milk
- 1 large Egg
- 2 Garlic cloves, minced
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 24 ounces Marinara sauce
- 1 pound Spaghetti
- 1 gallon Water
- 1 tablespoon Salt (for boiling water)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, parsley, salt, and black pepper. Mix gently with your hands until just combined. Do not overmix.
Using damp hands, shape the meat mixture into 1 1/2-inch meatballs and place them on a baking sheet or plate. You should end up with approximately 16-20 meatballs.
Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides, about 2-3 minutes per side. They don’t need to be fully cooked at this stage. Remove the browned meatballs and set them aside on a plate.
Pour the marinara sauce into the same skillet and bring it to a gentle simmer. Carefully add the browned meatballs to the sauce, spooning the sauce over them. Cover and simmer on low heat for 25 minutes, stirring occasionally to prevent sticking and ensure even cooking.
While the meatballs are cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt to the water and cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the spaghetti.
If the marinara sauce becomes too thick, add a splash of the reserved pasta water to adjust the consistency.
Serve the hot spaghetti on plates or in bowls, then top with the meatballs and marinara sauce. Garnish with additional Parmesan cheese and chopped parsley, if desired.
Enjoy your satisfying plate of spaghetti and meatballs!
Nutrition Facts
Calories |
3379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 12040 mg | 523% | |
| Total Carbohydrate | 210.5 g | 77% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 25.0 g | ||
| Protein | 199.5 g | 399% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1058 mg | 81% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1666 mg | 35% | |
*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.
