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Spaghetti and Meatballs Recipe

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Spaghetti and Meatballs is a comforting Italian-American classic featuring tender homemade beef meatballs simmered in a rich tomato sauce and served over spaghetti. The flavorful sauce, juicy meatballs, Parmesan, and fresh basil make this a satisfying family dinner.

Ingredients

Tomato Sauce

  • 2 (28-ounce) cans whole tomatoes, with juices
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Salt and pepper to taste

Meatballs

  • 1/3 cup Italian-seasoned breadcrumbs
  • 1/3 cup milk, whole milk recommended
  • 1 1/2 pounds ground beef
  • 1 large egg
  • 3/4 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • Pepper to taste

For Serving

  • 1 pound uncooked spaghetti
  • Torn or chopped fresh basil, optional, to taste

Instructions

  1. Crush the whole tomatoes with your hands or a potato masher, keeping the juices.
  2. Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5–7 minutes until softened.
  3. Add the minced garlic, Italian seasoning, oregano, sugar, and crushed red pepper flakes. Cook for about 30 seconds, stirring constantly.
  4. Add the crushed tomatoes and their juices. Season with salt and pepper and bring the sauce to a gentle simmer. Reduce the heat and simmer for 20–30 minutes, stirring occasionally.
  5. Meanwhile, combine the breadcrumbs and milk in a large bowl. Let stand for 2–3 minutes until the breadcrumbs absorb the milk.
  6. Add the ground beef, egg, Parmesan, parsley, garlic, salt, onion powder, and pepper. Gently mix with your hands until just combined. Do not overmix.
  7. Shape the mixture into about 18–20 meatballs.
  8. Carefully add the meatballs to the simmering tomato sauce. Cover partially and simmer for 20–25 minutes, gently turning the meatballs once or twice, until cooked through.
  9. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain well.
  10. Toss the cooked spaghetti with some of the tomato sauce, then divide among serving plates. Top with the meatballs and additional sauce.
  11. Finish with freshly grated Parmesan and chopped fresh basil, if desired. Serve hot.

Notes

  • Handle the meatball mixture gently to keep the meatballs tender.
  • Do not overcrowd the pot when adding the meatballs; simmering them directly in the sauce keeps them moist and flavorful.
  • For deeper flavor, let the tomato sauce simmer for an additional 10–15 minutes before adding the meatballs.
  • Cook the spaghetti just until al dente so it holds its texture when combined with the sauce.
  • The meatballs should reach an internal temperature of 160°F (71°C) for ground beef.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.
  • The meatballs and tomato sauce can be frozen separately for up to 3 months.

Find it online: https://ayoubrecipe.com/spaghetti-and-meatballs-recipe/