The Ultimate Spaghetti and Meatballs Recipe
Indulge in comfort food perfection with *The Ultimate Spaghetti and Meatballs Recipe*, a hearty, flavor-packed classic that's destined to become a family favorite. This recipe combines tender, juicy meatballs made from a blend of ground beef and pork with an aromatic marinara sauce bursting with the richness of crushed tomatoes, garlic, and Italian herbs. The meatballs are browned to perfection for maximum flavor and simmered gently in the sauce to create a melt-in-your-mouth texture. Served over perfectly cooked spaghetti and topped with fresh basil and Parmesan cheese, this dish brings a taste of Italy to your dinner table. With straightforward steps and just 20 minutes of active prep time, this crowd-pleaser is ideal for weeknight dinners or special occasions. Whether you’re after the best spaghetti and meatballs recipe or a satisfying homemade Italian meal, this one hits all the right notes!
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Recipe Information
Ingredients
- 1 pound Ground beef (preferably 80% lean)
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 0.25 cup Milk
- 1 large Egg
- 3 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 medium Yellow onion, diced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 12 ounces Spaghetti
- 4 quarts Water
- 1 tablespoon Salt (for pasta water)
- 4 leaves Fresh basil leaves (optional, for garnish)
Instructions
Prepare the meatball mixture: In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, milk, egg, 2 minced garlic cloves, parsley, salt, and black pepper. Mix gently with your hands until just combined; do not overmix.
Shape the meatballs: Roll the meat mixture into 1.5-inch diameter balls and place them on a baking sheet. You should end up with approximately 15-18 meatballs.
Brown the meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, sear the meatballs on all sides until browned, about 2-3 minutes per side. Transfer the browned meatballs to a plate and set aside.
Make the marinara sauce: In the same skillet, lower the heat to medium and add the diced onion. Sauté for 3-5 minutes until softened. Add the remaining minced garlic and cook for another minute, stirring frequently.
Stir in the tomato paste and cook for 1-2 minutes. Add the crushed tomatoes, oregano, basil, and a pinch of salt and pepper. Stir to combine and bring the sauce to a simmer.
Simmer the meatballs: Gently place the browned meatballs into the marinara sauce. Cover the skillet and let the sauce and meatballs simmer on low heat for 20 minutes, stirring occasionally.
Cook the spaghetti: While the meatballs are simmering, bring 4 quarts 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, usually 8-10 minutes. Drain the spaghetti, reserving 1/2 cup of pasta water for thinning the sauce, if necessary.
Serve: Plate the spaghetti and spoon the marinara sauce and meatballs over the top. Garnish with fresh basil leaves and additional grated Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
3324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 11866 mg | 516% | |
| Total Carbohydrate | 217.7 g | 79% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 51.9 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1012 mg | 78% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 4418 mg | 94% | |
*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.
