Description
This classic Spaghetti and Meatballs recipe features tender, juicy Italian meatballs made from a blend of lean ground beef and sweet Italian sausage, simmered in a rich, homemade marinara sauce. Paired with perfectly cooked spaghetti, this comforting Italian dish is perfect for family dinners or special occasions. The recipe includes detailed steps for making meatballs from scratch, sautéing aromatics, and simmering the sauce, promising a flavorful and satisfying meal.
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)
Marinara Sauce
- 3 Tbsp light olive oil (or vegetable oil)
- 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 & pepper (to taste)
- 2 Tbsp basil (finely minced, plus more to garnish)
Pasta
- 1 lb spaghetti
Instructions
- Prepare the Bread Mixture: Soak the diced white bread in cold water until soft, then gently squeeze out excess moisture. This will help keep the meatballs tender and juicy.
- Make the Meatball Mixture: In a large bowl, combine the ground beef, sweet Italian sausage, soaked bread, grated parmesan cheese, minced garlic, sea salt, black pepper, and the large egg. Mix thoroughly to incorporate all ingredients evenly.
- Form and Dredge Meatballs: Shape the mixture into large meatballs, about 2-3 inches in diameter. Lightly dredge each meatball in all-purpose flour, shaking off any excess to help them brown nicely during sautéing.
- Sauté Meatballs: Heat the light olive oil in a large, deep skillet or sauté pan over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the browned meatballs and set aside.
- Sauté Aromatics: In the same pan, add the chopped yellow onion and minced garlic. Sauté for 3-4 minutes until the onion is soft and translucent, scraping up any browned bits left from the meatballs.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes. Add the bay leaves if using, salt, pepper, and the finely minced basil. Stir well to combine and bring the mixture to a gentle simmer.
- Simmer Meatballs in Sauce: Return the browned meatballs to the pan, nestling them into the sauce. Cover and let simmer gently for 25-30 minutes, allowing the meatballs to cook through and absorb the flavors of the sauce.
- Cook Spaghetti: While the meatballs simmer, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain well.
- Serve: Remove the bay leaves from the sauce. Plate the cooked spaghetti topped with several meatballs and spoon the marinara sauce over. Garnish with extra grated parmesan cheese and fresh basil if desired.
Notes
- This recipe creates large, tender meatballs perfect for soaking up the rich homemade marinara sauce.
- The homemade marinara sauce is flavorful and easy to make, simmering gently with the meatballs for depth of flavor.
- Serve with garlic bread and a Caesar salad for a complete, classic Italian comfort meal.
- Use fresh basil for the best aromatic flavor in the sauce and as garnish.
- For best texture, avoid overmixing the meatball mixture to keep them tender.
Nutrition
- Serving Size: 1 serving
- Calories: 696 kcal
- Sugar: 11 g
- Sodium: 1112 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 73 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 101 mg
