Description
This classic Spaghetti and Meatballs recipe features tender, flavorful meatballs made from a blend of lean ground beef and sweet Italian sausage, simmered in a rich homemade marinara sauce, and served over perfectly cooked spaghetti. A comforting Italian-American dish perfect for family dinners and meal planning.
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 Ingredients
- 1 lb spaghetti
Instructions
- Soak Bread: Combine the diced white bread pieces with 2/3 cup cold water in a small bowl and let soak for 5 minutes. Mash the soaked bread with a fork until it forms a soggy breadcrumb mixture.
- Mix Meatball Ingredients: In a large bowl or stand mixer with paddle attachment, add 1 lb lean ground beef, 1 lb sweet Italian sausage (casings removed), 1/4 cup grated parmesan, 4 minced garlic cloves, 1 tsp sea salt, 1/2 tsp black pepper, 1 large egg, and the mashed breadcrumbs. Mix thoroughly until all ingredients are well combined.
- Form and Brown Meatballs: Shape the mixture into 1 1/2 inch meatballs—about the size of a flat ice cream scoop—yielding 22-23 meatballs. Dredge each meatball in 3/4 cup all-purpose flour, shaking off excess flour. Heat a large deep skillet or Dutch oven over medium heat and add 3 tablespoons olive oil. Working in two batches to avoid crowding, sauté the meatballs for about 6 minutes total, turning frequently to brown all sides. Remove browned meatballs and set aside; they will finish cooking in the sauce.
- Sauté Vegetables for Sauce: In the same skillet, add additional oil if necessary. Add 1 cup chopped onion and sauté over medium heat for 5 minutes, stirring frequently until softened and golden. Add 4 minced garlic cloves and cook for another 1-2 minutes until fragrant.
- Simmer Sauce with Meatballs: Stir in the 56 oz crushed tomatoes and 2 bay leaves if using. Bring the sauce to a light boil, then reduce heat to gently simmer. Return the browned meatballs to the pan, partially cover, and simmer for 30 minutes, turning meatballs occasionally. This slow simmer will tenderize meatballs and thicken the sauce. A few minutes before done, stir in 2 tablespoons finely minced fresh basil and season the sauce with salt and pepper to taste.
- Cook Spaghetti: While the meatballs are simmering, cook 1 lb spaghetti according to package instructions in salted boiling water until al dente. Drain and return pasta to the pot.
- Toss and Serve: Pour the meatball and sauce mixture over the spaghetti in the pot and gently toss to combine. Transfer to a large serving platter, garnish with additional grated parmesan and fresh basil, and serve hot.
Notes
- Cook the pasta so that it finishes just as the meatballs and sauce are halfway through simmering to save time.
- Make ahead by undercooking the spaghetti slightly to prevent mushiness when reheating leftovers.
- Store cooled spaghetti and meatballs in airtight containers refrigerated for up to 4 days or frozen for up to 3 months.
- Thaw frozen portions overnight in the fridge and reheat in microwave or stove until heated through.
- Use light olive oil for a lighter flavor or vegetable oil as a neutral alternative when sautéing meatballs.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 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: 95 mg
