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Homemade Spaghetti and Meatballs

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This Homemade Spaghetti and Meatballs recipe is the perfect comfort food for any occasion. With tender, juicy meatballs made from a combination of lean ground beef and sweet Italian sausage, served in a rich and flavorful marinara sauce, this dish will be a family favorite!

Ingredients

Scale

  1. For the Meatballs (makes 22-23 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 for serving)
    • 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 sautéing)

    For the Sauce:

    • 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 fresh basil (finely minced)

    Other Ingredients:

    1. 1 lb spaghetti

Instructions

How to Make the Best Italian Meatballs:

  1. Combine bread pieces with 2/3 cup cold water. Let sit for 5 minutes, then mash with a fork.
  2. In a large mixing bowl, add: ground beef, sausage, parmesan cheese, garlic, salt, pepper, egg, and mashed bread crumbs. Mix well.
  3. Form the mixture into 1 1/2″ meatballs (about the size of a flat ice cream scoop). Dredge the meatballs in flour, dusting off any excess.
  4. Heat a large skillet or Dutch oven over medium heat and add 3 Tbsp of oil. Brown meatballs in 2 batches, turning to brown all sides (about 6 minutes total or 2 minutes per side). Remove meatballs from the skillet and set aside.

How to Make Easy Marinara Sauce:

  1. In the same skillet, add more oil if necessary and sauté chopped onion until soft and golden (about 5 minutes).
  2. Add minced garlic and cook for another 1-2 minutes until fragrant.
  3. Stir in the crushed tomatoes and bay leaves. Bring to a light boil, making sure it’s actually boiling.
  4. Return the meatballs to the skillet with the sauce. Partially cover the skillet and simmer gently for 30 minutes, occasionally turning the meatballs. The meatballs will be tender, and the sauce will thicken.
  5. In the last 5 minutes, stir in chopped fresh basil. Season with salt and pepper to taste.

How to Make Spaghetti and Meatballs:

 

  1. Cook the pasta according to package instructions until al dente (or to desired doneness). Drain and return to the pot.
  2. Pour the sauce and meatballs over the spaghetti and toss gently to combine.
  3. For a family-style presentation, transfer to a large platter, garnish with parmesan cheese and fresh basil, and serve hot.

Notes

  • If you prefer a thicker sauce, simmer for a little longer until it reaches the desired consistency.
  • The meatballs can be made in advance and frozen for later use.

 

  • You can add extra herbs like oregano or thyme to the sauce for additional flavor.

Nutrition

Find it online: https://grandmarecipesflash.com/homemade-spaghetti-and-meatballs/