Description
Classic Italian spaghetti and meatballs recipe featuring tender homemade meatballs simmered in a rich marinara sauce, served over perfectly cooked al dente spaghetti. This comforting dish is perfect for family dinners and meal prep.
Ingredients
Scale
Meatballs
- 3 slices white bread, crusts removed, diced
- 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 for sauteing
Sauce
- 1 medium yellow onion, chopped (about 1 cup)
- 4 cloves garlic, minced
- 56 oz crushed tomatoes (from 2 cans, 28 oz each)
- 2 bay leaves (optional)
- Salt and pepper, to taste
- 2 Tbsp fresh basil, finely minced, plus more for garnish
Other
- 1 lb spaghetti
Instructions
- Soak Bread: Combine diced bread pieces with 2/3 cup cold water and let soak for 5 minutes. Mash the soaked bread with a fork until it forms a smooth mixture.
- Mix Meatball Ingredients: In a large bowl or stand mixer, combine ground beef, sweet Italian sausage, grated parmesan, minced garlic, sea salt, black pepper, egg, and mashed bread crumbs. Mix well until fully incorporated.
- Form and Brown Meatballs: Shape mixture into 1 1/2 inch meatballs (about the size of a flat ice cream scoop). Dredge each meatball lightly in flour, shaking off excess. Heat oil in a large deep skillet or Dutch oven over medium heat. Add meatballs in batches, without crowding, and sauté until browned on all sides, about 6 minutes total. Remove meatballs and set aside.
- Make Marinara Sauce: In the same skillet, add more oil if needed and sauté chopped onion until soft and golden, about 5 minutes. Add minced garlic and stir for 1-2 minutes until fragrant. Pour in crushed tomatoes and add bay leaves. Bring to a light boil making sure it is actually boiling.
- Simmer Meatballs in Sauce: Return browned meatballs to the sauce. Partially cover and simmer gently for 30 minutes, turning meatballs occasionally. Just before finishing, stir in fresh basil 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 pasta to the pot.
- Toss and Serve: Pour meatballs and sauce over spaghetti and toss gently to combine. Transfer to a large serving platter, garnish with additional parmesan cheese and fresh basil. Serve hot family-style.
Notes
- Cook pasta timing: Start cooking spaghetti when sauce and meatballs are halfway through simmering to have pasta ready just as sauce finishes.
- Make Ahead: This dish stores well for meal prep. Slightly undercook spaghetti if freezing with sauce and meatballs to avoid mushiness upon reheating.
- Storage: Refrigerate leftovers in airtight containers for up to 4 days or freeze for up to 3 months. Thaw overnight in fridge and reheat in microwave or on stovetop, stirring to heat evenly.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg
