Spaghetti and Meatballs Recipe

This classic spaghetti and meatballs recipe features juicy homemade meatballs made with ground beef and Italian sausage, simmered in a rich tomato sauce infused with fresh garlic, onions, and basil. Perfectly cooked al dente spaghetti is tossed in flavorful marinara sauce for a hearty, family-friendly dinner. This easy Italian meal is ideal for weeknight cooking or special occasions, delivering comforting, authentic taste with simple ingredients. Serve with grated Parmesan cheese and fresh herbs for a delicious pasta dish everyone will love.

Ingredients

For the Meatballs (makes about 22-23 meatballs):

• 3 slices white bread, crusts removed, 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 extra for serving
• 4 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 large egg
• 3/4 cup all-purpose flour, for dredging
• 3 Tbsp light olive oil or vegetable oil, for sautéing

For the 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

Other:

• 1 lb spaghetti

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Instructions

1. Prepare the Meatballs:
   Soak the torn bread pieces in cold water for 5 minutes, then mash with a fork. In a large bowl, combine ground beef, Italian sausage, Parmesan cheese, minced garlic, salt, pepper, egg, and mashed bread crumbs. Mix thoroughly. Shape mixture into 1 ½-inch meatballs (about the size of a flat ice cream scoop). Dredge each meatball in flour, shaking off excess.
2. Brown the Meatballs:
   Heat oil in a large, deep skillet or Dutch oven over medium heat. Cook meatballs in batches without crowding, turning frequently until browned on all sides (about 6 minutes). Remove meatballs and set aside. They do not need to be fully cooked at this stage.
3. Make the Sauce:
   In the same pan, add more oil if needed. Sauté chopped onion over medium heat until soft and golden, about 5 minutes. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in crushed tomatoes and bay leaves, bring to a gentle boil.
4. Simmer Meatballs in Sauce:
   Return meatballs to the sauce, partially cover, and simmer gently for 30 minutes, turning meatballs occasionally. The sauce will thicken, and the meatballs will cook through. Five minutes before finishing, stir in fresh basil and adjust seasoning with salt and pepper.
5. Cook the Spaghetti:
   Cook spaghetti according to package instructions until al dente. Drain and return to pot.
6. Combine and Serve:
   Pour meatballs and sauce over spaghetti and toss gently to combine. Transfer to a serving platter, garnish with extra Parmesan cheese and fresh basil, and serve immediately.

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Why You’ll Love This Recipe

This classic spaghetti and meatballs recipe offers tender, flavorful meatballs simmered in a rich tomato sauce paired with perfectly cooked spaghetti for a comforting, family-friendly meal.

Tips

• Soaking the bread keeps meatballs tender and moist.
• Browning the meatballs before simmering locks in flavor and adds texture.
• Use fresh basil at the end of cooking for the best aroma and taste.

Variations and Substitutions

• Substitute ground turkey or chicken for a leaner option.
• Add red pepper flakes for a spicy kick.
• Use gluten-free bread and pasta to make the dish gluten-free.

FAQs

Can I make the meatballs ahead of time?
Yes, you can prepare and brown meatballs in advance and refrigerate or freeze before cooking in the sauce.

Can I use canned basil?
Fresh basil is preferred for flavor, but dried basil can be used in smaller amounts.

Serving

Serve with garlic bread and a fresh green salad to complete the meal. Sprinkle additional Parmesan cheese and fresh herbs on top.

Suggestions

Pair this dish with a medium-bodied red wine like Chianti or Merlot for a classic Italian dining experience.