Spaghetti & Meatballs
This classic spaghetti and meatballs recipe combines succulent homemade meatballs with a rich tomato sauce, creating a comforting and flavorful dish that will please the whole family. Enjoy tender meatballs cooked to perfection and smothered in a savory, herb-infused sauce. Perfectly paired with al dente spaghetti, this meal is sure to satisfy your cravings for a hearty and delicious Italian-inspired dinner.
— Constant Cookbook
Ingredients
- Meatballs:
- 3/4 pounds Ground Beef
- 3/4 pounds Ground Pork
- 3 cloves Garlic, Minced
- 3/4 cups Fine Bread Crumbs
- 2 whole Eggs
- 3/4 cups Freshly Grated Parmesan
- 1/4 cup Flat-leaf Parsley, Minced
- 1/4 teaspoon Salt
- Freshly Ground Black Pepper
- Splash Of Milk
- 1/2 cup Olive Oil
- Sauce:
- 1 whole Yellow Onion, Diced
- 3 cloves Garlic, Minced
- 1 whole (28-ounce) Can Whole Tomatoes
- 1 whole 28 Ounce Can Crushed Tomatoes
- 1/2 cup White Or Red Wine (optional)
- 1/4 teaspoon Salt
- 1 teaspoon Sugar
- Freshly Ground Black Pepper
- 1/4 cup Flat-leaf Parsley, Minced
- 8 whole Fresh Basil Leaves, Chiffonade (optional)
- 2 pounds Spaghetti, Cooked To Al Dente
Instructions
- To make the meatballs: combine the meat, eggs, breadcrumbs, parmesan, garlic, parsley, salt, pepper and a splash of milk in a mixing bowl. Mix together well, using your hands. Roll into 25 1½-inch balls and place on a cookie sheet. Place the cookie sheet into the freezer for 5 to 10 minutes to firm up.
- To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs, about eight at a time, turning to brown on all sides (they’ll finish cooking in the sauce later). Remove and drain on a paper towel-lined plate after each batch. Set meatballs aside.
- To make the sauce: in the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in crushed tomatoes, whole tomatoes with their juices and wine, if using. Add the red pepper flakes (as desired), parsley, salt, pepper and sugar. Stir to combine and cook over medium heat for 20 minutes.
- Add the meatballs to the pot and stir gently into the sauce. Reduce the heat to a simmer and cook for 30 minutes, stirring very gently a couple of times.
- Just before serving, stir in the basil, if using. Serve over cooked spaghetti and sprinkle with extra parmesan.
Cook Time
1H
Prep Time
PT25M
Yield
8
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