Description
This Spaghetti and Meatballs recipe features tender, juicy homemade Italian meatballs simmered in a flavorful marinara sauce made from crushed tomatoes, garlic, and fresh basil. Served over perfectly cooked spaghetti, this classic Italian comfort meal is perfect for weeknight dinners or entertaining guests. The recipe includes making meatballs from scratch using a combination of ground beef and sweet Italian sausage, dredged in flour and pan-seared for a delicious crust before simmering in sauce. Garnish with extra Parmesan and basil for a satisfying, hearty dish everyone will love.
Ingredients
Scale
For the Meatballs
- 3 slices white bread (crusts removed, diced or torn into 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 (for dredging)
For the 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)
For the Pasta
- 1 lb spaghetti
Instructions
- Prepare the bread mixture: Soak the diced white bread in cold water until fully saturated, then squeeze out excess water to create a moist bread mixture that will blend into the meatballs to keep them tender.
- Make the meatball mixture: In a large bowl, combine the soaked bread, ground beef, Italian sausage, grated Parmesan, minced garlic, sea salt, black pepper, and large egg. Mix gently but thoroughly to combine without overworking the meat, which could make meatballs tough.
- Shape and dredge meatballs: Shape the meat mixture into evenly sized meatballs (about 2-3 inches in diameter, yielding roughly 24 meatballs total). Lightly dredge each meatball in all-purpose flour, shaking off any excess to prepare for searing.
- Sear the meatballs: Heat 3 tablespoons of light olive oil in a large skillet over medium heat. Add the meatballs in batches without crowding, and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- Prepare the sauce base: In the same skillet, add the chopped onion and sauté until translucent and soft, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add tomatoes and seasonings: Stir in the crushed tomatoes, bay leaves (if using), salt, black pepper, and minced basil. Bring the sauce to a simmer.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet with the sauce. Cover and let simmer gently over low heat for about 25-30 minutes, allowing the meatballs to cook through and the flavors to meld.
- Cook the spaghetti: While the meatballs simmer, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain well.
- Serve: Remove bay leaves from the sauce. Plate the cooked spaghetti, spoon the marinara sauce and meatballs over the top, and garnish with extra Parmesan and fresh basil. Serve immediately.
Notes
- This recipe makes large, tender meatballs perfect for soaking up the rich homemade marinara sauce.
- Using a mix of ground beef and Italian sausage creates a great balance of flavor and moisture in the meatballs.
- For added flavor, you can sprinkle extra Parmesan cheese over the plated dish just before serving.
- Serve this dish with garlic bread and a fresh Caesar salad for a complete traditional Italian meal.
- Bay leaves are optional but add a subtle aromatic note to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 696 kcal
- Sugar: 11 g
- Sodium: 1112 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 73 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 101 mg
