Description
This classic Italian Spaghetti and Meatballs recipe features tender, juicy meatballs made with ground beef and Italian sausage, simmered in a rich homemade marinara sauce. Served over perfectly cooked al dente spaghetti and garnished with fresh basil and Parmesan cheese, this comforting dish is perfect for family dinners or meal prepping.
Ingredients
Scale
Meatballs
- 3 slices white bread, crusts removed, diced or torn to 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, to dredge meatballs
- 3 Tbsp light olive oil or vegetable oil, for sautéing
Sauce
- 1 medium yellow onion, chopped (about 1 cup)
- 4 cloves garlic, minced
- 56 oz crushed tomatoes (two 28 oz cans)
- 2 bay leaves (optional)
- Salt and pepper, to taste
- 2 Tbsp fresh basil, finely minced, plus more to garnish
Other
- 1 lb spaghetti
Instructions
- Soak bread: Combine bread pieces with 2/3 cup cold water and let soak for 5 minutes. Mash the bread with a fork until it forms a smooth paste.
- Mix meatball ingredients: In a large mixing bowl or stand mixer with paddle attachment, add ground beef, Italian sausage, grated Parmesan, minced garlic, sea salt, black pepper, egg, and the mashed breadcrumbs. Mix until all ingredients are well combined.
- Form and dredge meatballs: Shape the mixture into 1 1/2 inch meatballs (about the size of a flat ice cream scoop). Roll each meatball in flour, shaking off excess.
- Brown meatballs: Heat a deep, large heavy skillet or Dutch oven over medium heat with 3 tablespoons of light olive oil. Add meatballs in batches without crowding the pan. Sauté for about 6 minutes total, turning to brown all sides evenly. Remove meatballs and set aside; they will finish cooking in the sauce.
- Make marinara sauce: In the same skillet, add more oil if needed and sauté the chopped onion over medium heat for about 5 minutes until soft and golden. Add minced garlic and cook 1-2 minutes more until fragrant.
- Add tomatoes and bay leaves: Stir in crushed tomatoes and bay leaves. Bring the sauce to a gentle boil, stirring to ensure it is truly boiling and not just bubbling on the surface.
- Simmer meatballs in sauce: Return meatballs to the skillet with the sauce, partially cover, and simmer gently for 30 minutes, turning meatballs occasionally. The meatballs will become tender and the sauce will thicken.
- Add basil and season: Stir in finely minced fresh basil a few minutes before the sauce finishes cooking. Season with salt and pepper to taste.
- Cook spaghetti: Meanwhile, cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and return pasta to the pot.
- Toss and serve: Pour meatballs and sauce over spaghetti and gently toss to combine. Transfer to a serving platter if desired. Garnish with additional grated Parmesan cheese and fresh basil. Serve hot.
Notes
- Timing tip: Cook the spaghetti while the sauce and meatballs are simmering so everything finishes together.
- Make ahead: This dish stores well. Slightly undercook the spaghetti if freezing to prevent mushiness upon reheating.
- Storage: Store leftovers in airtight containers; refrigerate up to 4 days or freeze up to 3 months. Thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
