Homemade Spaghetti And Meatballs Recipe
I absolutely love this recipe because it’s a comforting blend of juicy meatballs and rich tomato sauce that feels like a warm hug from my Nonna in a bowl. Plus, the aroma of fresh basil and garlic transforms my kitchen into an Italian trattoria, making dinner a delicious escape to Italy without leaving home.
I love making Spaghetti and Meatballs from scratch because it marries the savory flavors of ground pork and beef with fragrant garlic, fresh parsley, and the aforementioned grated cheese. I think the sauce is a perfect marriage of crushed tomatoes (which I always use), the drippings from the sautéed meat, and torn basil leaves (which I also always use).
The only problem with using those last two ingredients is that it sometimes makes the sauce too tomatoey (or too much like a marinara sauce).
Ingredients
Beef, Ground: Packed with protein and iron, brings a depth of rich, savory flavor.
Adding fat and flavor, ground pork enriches the meatballs.
Pork’s higher fat content makes for a more succulent meatball.
Breadcrumbs: Hold meatballs together, soak up juices, keep them tender.
Parmesan cheese contributes umami flavor along with a saltiness and nuttiness.
Garlic: Delivers an aromatic depth and a whisper of spice.
Parsley: Contributes freshness and a soft peppery flavor.
Leaves of Basil: Sweet and aromatic, enhance the tomato sauce.
The basis of the sauce, and the provider of both sweetness and tangness, is the crushed tomato.
Carbohydrates in spaghetti make it an ideal pasta for rustic dishes.
Best combined with tomato sauce and a sprinkling of parmesan cheese, spaghetti is most often served in a bowl.
Ingredient Quantities
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cans (28 ounces each) crushed tomatoes
- 1 teaspoon sugar
- 1/2 cup fresh basil leaves, torn
- 12 ounces spaghetti
- Salt, to taste, for pasta water
Instructions
1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, a beaten egg, 1 teaspoon salt, black pepper, and oregano. Mix until well combined.
2. Form the mixture into meatballs that are 1-
1.5 inches in size. You should yield around 16-20 meatballs from this mixture.
3. In a big skillet, take 2 tablespoons of olive oil and heat them over medium. Add the meatballs, in batches so you don’t overcrowd the pan, and brown them on all sides. Remove the meatballs from the skillet and set them aside.
4. In the same skillet, add the last tablespoon of olive oil. Add the onion, which you’ve chopped, and sauté until it’s translucent and about 5 minutes have gone by.
5. Combine the crushed tomatoes and sugar in the sauce, stirring to mix. Bring to a simmer and then season to taste with additional salt and pepper.
6. Put the browned meatballs into the sauce. Cover and let them cook in the sauce for about 25-30 minutes, stirring occasionally. Cook them with the sauce for the total time at low heat.
7. As the meatballs are cooking, take a large pot and fill it with salted water. Put the pot on a burner and turn the heat to high. When the water comes to a boil, add the spaghetti. Follow the package instructions for cooking time and be sure to check the pasta a minute or two before the time is up for doneness. Drain the pasta.
8. The sauce can be adjusted to any thickness desired, and the cooking liquid should be kept at a gentle simmer throughout. Once the meatballs have reached a safe internal temperature, and both the sauce and meatballs are done enough for your liking, turn off the heat and add a generous amount of fresh basil.
Yes, this is a lot of basil. And yes, basil makes everything better.
9. Mix the cooked spaghetti with some of the sauce so that the pasta gets a nice coat.
10. Plate the spaghetti or serve in a large dish, topped with meatballs and an extra serving of sauce. If desired, garnish with more Parmesan cheese and fresh parsley. Enjoy your spaghetti and meatballs!
Equipment Needed
1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Skillet
7. Wooden spoon or spatula
8. Plate (for setting aside meatballs)
9. Large pot
10. Strainer or colander
11. Tongs or pasta fork
12. Ladle
FAQ
- Q: Can I use all beef instead of a beef and pork mixture for the meatballs?Yes, you can use only ground beef, but a mixture of beef and pork yields more flavorful and tender meatballs.
- Q: What can I use as a substitute for fresh parsley?A: You can use 1 tablespoon of dried parsley as a substitute if you don’t have fresh parsley.
- Q: How long should I simmer the sauce for the best flavor?A: For at least 30 minutes, allow the sauce to blend and coalesce into a unified flavor. For a deeper flavor profile, you can simmer it longer.
- Q: Can the meatballs be baked instead of fried in olive oil?Q: Can I bake meatballs, and if so, how?
A: Yes, you can bake the meatballs at 400°F (200°C) for about 20-25 minutes until they are cooked through.
- Q: Is it possible to make the meatballs ahead of time?Yes, you can prepare the meatballs and refrigerate them for up to one day or freeze them for longer storage before cooking.
- Q: Can I use canned whole tomatoes instead of crushed tomatoes?A: Certainly, you can opt for canned whole tomatoes. When you do, make sure to crush them—using either your hands or a blender—so they reach a comparable consistency.
Substitutions and Variations
For a lighter option, ground turkey or ground chicken can be used instead of ground beef.
Instead of using ground pork, you can use ground veal for a flavor that’s more in line with traditional recipes.
Crushed crackers or panko can be used as substitutes for bread crumbs, with the added advantage of enhanced texture.
Pecorino Romano can be used in place of Parmesan cheese for a sharper flavor.
Fresh spinach leaves can be used in place of fresh basil, yielding a different flavor profile.
Pro Tips
1. Meatball Texture: For softer, juicier meatballs, consider soaking the breadcrumbs in a bit of milk before mixing them with the meat. This added moisture gives the meatballs a tender texture.
2. Flavor Boost: Incorporate a splash of Worcestershire sauce or a dash of nutmeg into the meat mixture to enhance the depth of flavor for the meatballs.
3. Even Browning: When browning meatballs, use a cast-iron skillet if available, as it provides even heat distribution and helps achieve a nice crust on the meatballs.
4. Tomato Sauce Enhancement: For a richer sauce, add a splash of red wine or a pinch of crushed red pepper flakes for a bit of heat. Let it simmer slightly longer to develop the flavors.
5. Spaghetti Cooking Tip: To prevent spaghetti from sticking together, stir it occasionally while cooking and reserve some pasta water to adjust the sauce’s consistency, if needed, when tossing with the pasta.
Homemade Spaghetti And Meatballs Recipe
My favorite Homemade Spaghetti And Meatballs Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Skillet
7. Wooden spoon or spatula
8. Plate (for setting aside meatballs)
9. Large pot
10. Strainer or colander
11. Tongs or pasta fork
12. Ladle
Ingredients:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cans (28 ounces each) crushed tomatoes
- 1 teaspoon sugar
- 1/2 cup fresh basil leaves, torn
- 12 ounces spaghetti
- Salt, to taste, for pasta water
Instructions:
1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, a beaten egg, 1 teaspoon salt, black pepper, and oregano. Mix until well combined.
2. Form the mixture into meatballs that are 1-
1.5 inches in size. You should yield around 16-20 meatballs from this mixture.
3. In a big skillet, take 2 tablespoons of olive oil and heat them over medium. Add the meatballs, in batches so you don’t overcrowd the pan, and brown them on all sides. Remove the meatballs from the skillet and set them aside.
4. In the same skillet, add the last tablespoon of olive oil. Add the onion, which you’ve chopped, and sauté until it’s translucent and about 5 minutes have gone by.
5. Combine the crushed tomatoes and sugar in the sauce, stirring to mix. Bring to a simmer and then season to taste with additional salt and pepper.
6. Put the browned meatballs into the sauce. Cover and let them cook in the sauce for about 25-30 minutes, stirring occasionally. Cook them with the sauce for the total time at low heat.
7. As the meatballs are cooking, take a large pot and fill it with salted water. Put the pot on a burner and turn the heat to high. When the water comes to a boil, add the spaghetti. Follow the package instructions for cooking time and be sure to check the pasta a minute or two before the time is up for doneness. Drain the pasta.
8. The sauce can be adjusted to any thickness desired, and the cooking liquid should be kept at a gentle simmer throughout. Once the meatballs have reached a safe internal temperature, and both the sauce and meatballs are done enough for your liking, turn off the heat and add a generous amount of fresh basil.
Yes, this is a lot of basil. And yes, basil makes everything better.
9. Mix the cooked spaghetti with some of the sauce so that the pasta gets a nice coat.
10. Plate the spaghetti or serve in a large dish, topped with meatballs and an extra serving of sauce. If desired, garnish with more Parmesan cheese and fresh parsley. Enjoy your spaghetti and meatballs!