spaghetti and meatballs recipe

Juicy seasoned beef and pork meatballs in an easy homemade tomato sauce.

Spaghetti and Meatballs

spaghetti

olive oil

onion

garlic (minced)

tomatoes

tomato paste

Italian seasoning

red pepper

beef

pork

bread crumbs

onion (finely diced)

basil

parsley (chopped)

salt & black pepper

parmesan cheese (shredded)

olive oil (for frying)

Cook onion in olive oil over medium heat until tender, about 5 minutes. Add garlic and cook 1 minute more.

Reduce heat to low, add remaining sauce ingredients with 1 cup of water. Simmer covered 60 minutes.

Meanwhile, combine all meatball ingredients (except olive oil) and form 18 meatballs.&nbsp;

In a large pan, heat olive oil over medium-high heat and add meatballs. Brown on all sides until golden (they do not need to be cooked through), about 10 minutes.

Add meatballs to sauce, cover and simmer 30 minutes. Uncover and simmer until sauce reaches desired consistency.

Serve over spaghetti.

Make a comforting dinner with my easy recipe for classic Spaghetti and Meatballs. An instant family favorite!

Spaghetti and Meatballs Recipe

bread crumbs ((55 grams))

parsley ((10 grams))

parmesan ((40 grams))

eggs

garlic

salt

black pepper

beef ((450 grams))

pork ((450 grams))

yellow onion (finely chopped (155 grams))

red pepper flakes (optional)

(28-ounce 794 grams) cans crushed tomatoes

bay leaf

oregano

(16-ounce 454 grams) package spaghetti

In a large bowl, stir together the bread crumbs, parsley, parmesan, egg, garlic, salt, and pepper. Add the ground beef and pork. With your hand in a claw shape, gently incorporate the beef and bread crumb. Shape into about 18 meatballs, about 2 ounces each in size.

In a large pot, heat the olive oil over medium heat. Working in batches, brown the meatballs for 6 to 8 minutes total, rotating them occasionally to brown on all sides. Remove the meatballs from the pot and set aside on a plate.

Remove all but 2 tablespoons of oil from the pot, then add the onion. Cook, stirring occasionally to scrape up brown bits at the bottom of the pan, until the onions are tender, about 5 minutes. Stir in the garlic and red pepper flakes if using, and cook for 1 minute more.

Add the crushed tomatoes, ½ cup water, bay leaf, oregano, salt, and pepper. Stir together and bring the mixture to a simmer over medium heat. Add the meatballs back to the pot (do not stir) and cover. Once the pot returns to a simmer, reduce the heat to low. Simmer gently for 1 hour, stirring every 15 minutes. Stir in the basil.

After 45 minutes of simmering, cook the spaghetti according to package instructions. Reserve about 1 cup of the pasta water, then drain. Toss with 2 cups of sauce and a little bit of pasta water from the pot until the sauce coats the pasta.

Serve the meatballs and sauce over the spaghetti. Top with parmesan cheese and extra basil if desired.

I had a craving for spaghetti and meatballs so I made this last night for dinner instead of my usual recipe, which has more herbs due to it being a bolognese at its core. This recipe is fantastic! I went with the lower amount of chili flakes and the spice was perfect. I cooked the meatballs in the oven and because I use a convection/toaster oven everything got perfectly browned. I didn't cook it quite as long because I started too late in the evening, but a tiny bit of dark brown sugar helped round out the tomato acid that didn't have time to break down and get sweet naturally. Delicious!

https://www.youtube.com/watch?v=MAETFavPMXM

When it comes to my favorite comfort foods, my classic Spaghetti and Meatballs recipe ranks close to the top of the list. Tender meatballs simmered in tomato sauce are the perfect addition to al dente pasta coated with spaghetti sauce!

RECIPE: https://preppykitchen.com/spaghetti-and-meatballs/

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