Spaghetti and Meatballs
Classic Italian-American Spaghetti and Meatballs with homemade meatballs and a rich tomato sauce simmered for depth of flavor.
Ingredients
Meatballs
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 1 large egg
- 0.25 cup Parmesan cheese grated
- 2 Tbsp fresh parsley chopped
- 2 cloves garlic minced
- 1 tsp salt
- 0.5 tsp black pepper
Sauce
- 2 Tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- crushed red pepper pinch, optional
- 1 tsp sugar optional
- salt and pepper to taste
Pasta
- 12 oz spaghetti
- salt for pasta water
Instructions
Meatballs
- In a medium bowl, combine breadcrumbs and milk. Let soak 5 minutes.0.5 cup breadcrumbs, 0.25 cup milk
- Stir in ground beef, ground pork, egg, Parmesan, parsley, garlic, salt, and pepper until just combined.1 pound ground beef, 0.5 pound ground pork, 1 large egg, 0.25 cup Parmesan cheese, 2 Tbsp fresh parsley, 2 cloves garlic, 1 tsp salt, 0.5 tsp black pepper
- Shape mixture into 1½-inch meatballs and refrigerate 30 minutes.
- Preheat oven to 400°F. Bake meatballs 20 minutes or until cooked through.
Sauce
- Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until translucent.2 Tbsp olive oil
- Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper, sugar, salt, and pepper. Bring to a simmer.1 small onion, 2 cloves garlic, 1 28 oz can crushed tomatoes, 1 15 oz can tomato sauce, 1 tsp dried oregano, 1 tsp dried basil, crushed red pepper, 1 tsp sugar
- Reduce heat to low, partially cover, and simmer 30 minutes, stirring occasionally.
- Gently add meatballs to sauce and simmer 10 minutes more.
Pasta
- Bring a large pot of salted water to a boil. Cook spaghetti 8–10 minutes until al dente. Drain.salt and pepper
- Serve spaghetti topped with meatballs and sauce.
Notes
Make ahead: Meatballs can be formed and refrigerated up to 24 hours before baking.
Storage: Store sauce and meatballs in an airtight container in the fridge up to 4 days or freezer up to 3 months.