Description
A classic Italian Spaghetti and Meatballs recipe featuring tender homemade meatballs simmered in a rich marinara sauce, served over perfectly cooked spaghetti and garnished with fresh basil and parmesan cheese. This comforting dish serves 8 and is perfect for family dinners or meal prep.
Ingredients
Scale
Meatballs
- 3 slices white bread, crusts removed, diced or torn to pieces
- 2/3 cup cold water
- 1 lb lean ground beef (7%-15% fat)
- 1 lb sweet ground Italian sausage, casings removed
- 1/4 cup grated parmesan cheese, plus more to serve
- 4 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 large egg
- 3/4 cup all-purpose flour, to dredge meatballs
- 3 Tbsp light olive oil or vegetable oil, to sauté
Sauce
- 1 medium yellow onion (1 cup chopped)
- 4 cloves garlic, minced
- 56 oz crushed tomatoes (from 2 – 28 oz cans)
- 2 bay leaves, optional
- Salt and pepper, to taste
- 2 Tbsp basil, finely minced, plus more to garnish
Other
- 1 lb spaghetti
Instructions
- Soak Bread: Combine bread pieces with 2/3 cup cold water and set aside for 5 minutes. Mash soaked bread with a fork until it forms a soft paste.
- Mix Meatball Ingredients: In a large mixing bowl or stand mixer with paddle attachment, combine ground beef, Italian sausage, parmesan cheese, minced garlic, sea salt, black pepper, egg, and mashed breadcrumbs. Mix until well combined but do not overwork.
- Form and Dredge Meatballs: Shape mixture into 1 1/2-inch meatballs using about a flat ice cream scoop. Roll each meatball in all-purpose flour, dusting off excess flour before cooking.
- Brown Meatballs: Heat a large, heavy skillet or Dutch oven over medium heat and add 3 Tbsp light olive oil. Add meatballs in two batches without overcrowding and sauté, turning to brown all sides, about 6 minutes total. Remove browned meatballs and set aside.
- Sauté Onions and Garlic for Sauce: In the same skillet, add additional oil if needed. Add chopped onion and sauté over medium heat until soft and golden, about 5 minutes. Add minced garlic and cook for 1-2 minutes until fragrant.
- Simmer Sauce with Meatballs: Stir in crushed tomatoes and bay leaves. Bring sauce to a gentle boil, then return meatballs to the pan. Partially cover and simmer on low heat for 30 minutes, turning meatballs occasionally. Stir in minced basil a few minutes before the end and season with salt and pepper to taste.
- Cook Spaghetti: While meatballs simmer, cook spaghetti in salted boiling water according to package instructions until al dente. Drain and return to the pot.
- Toss and Serve: Pour sauce and meatballs over the cooked spaghetti and toss gently to combine. Transfer to a serving platter, garnish with extra parmesan cheese and fresh basil, and serve hot.
Notes
- Cook pasta so it finishes just as the meatballs and sauce finish simmering for perfect timing.
- For meal prep, slightly undercook spaghetti to prevent mushiness when reheating.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight before reheating.
- Reheat leftovers either in a microwave stirring occasionally or in a large stovetop pot until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
