Description
Italian Spaghetti and Meatballs is a classic Italian dish featuring juicy meatballs made from a blend of beef and pork, simmered in a rich San Marzano tomato sauce, and served over perfectly cooked al dente spaghetti. This comforting and authentic recipe combines fresh herbs, high-quality ingredients, and simple techniques to deliver a flavorful, family-friendly meal that can be customized to suit various dietary needs.
Ingredients
Scale
Meatballs
- 1/2 lb ground beef
- 1/2 lb ground pork
- 2 cloves garlic, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- Salt and pepper, to taste
Tomato Sauce
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 oz canned San Marzano tomatoes, crushed
- 1 tbsp fresh basil, chopped
- 1 tsp dried oregano or 1 tbsp fresh oregano, chopped
- Salt and pepper, to taste
Pasta & Garnishes
- 12 oz spaghetti pasta (preferably durum wheat or gluten-free if needed)
- Extra virgin olive oil, for cooking
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for garnish
- Salt, for pasta water
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef and pork with finely chopped garlic, parsley, Italian breadcrumbs, grated Parmesan, egg, salt, and pepper. Mix gently but thoroughly using your hands to evenly distribute all ingredients without overworking the meat, which keeps your meatballs tender.
- Shape and Brown the Meatballs: Form the mixture into evenly sized meatballs, about the size of a golf ball. Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides. Browning seals in flavor and gives the meatballs a delicious crust; don’t crowd the pan to ensure even cooking.
- Make the Tomato Sauce: In a large saucepan, sauté chopped onions and garlic in olive oil until translucent and fragrant. Add crushed San Marzano tomatoes, chopped basil, oregano, salt, and pepper. Let the sauce simmer gently to deepen its flavor while you prepare the pasta.
- Simmer Meatballs in Sauce: Transfer browned meatballs to the tomato sauce and let them simmer gently for 25 to 30 minutes. This step allows the meatballs to cook through and absorb the savory flavors of the sauce, becoming irresistibly tender and juicy.
- Cook the Spaghetti: While the meatballs simmer, cook the spaghetti in abundant salted boiling water until al dente according to package instructions. Drain, reserving a cup of pasta water to adjust sauce consistency if needed.
- Serve: Plate a generous portion of spaghetti topped with meatballs and spoon the tomato sauce over everything. Finish with fresh basil and a sprinkling of Parmesan cheese for that authentic Italian charm.
Notes
- Use a blend of beef and pork for juicier, more flavorful meatballs.
- Handle the meat mixture gently to avoid dense, tough meatballs.
- Brown meatballs in batches to ensure an even crust without overcrowding the pan.
- Simmer meatballs slowly in the sauce to keep them tender and flavorful.
- Reserve starchy pasta water to loosen sauce if it gets too thick.
- Use fresh herbs like parsley and basil for vibrant color and enhanced taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 110 mg