Few dishes evoke the warmth of home quite like a generous serving of spaghetti and meatballs. This beloved Italian-American classic has won the hearts of countless families, featuring succulent meatballs slow-cooked in a hearty tomato sauce and elegantly draped over a bed of al dente spaghetti. The secret to those flavorful meatballs lies in the harmonious blend of lean ground beef and savory sweet Italian sausage, ensuring every bite is bursting with juiciness. Paired with a rich, homemade sauce that adds layers of flavor, this dish is ideal for cozy family gatherings or festive celebrations. Get ready to whip up a meal that will surely become a cherished favorite in your kitchen!
Ingredients
For the Meatballs (Makes 22-23 Meatballs):
- 3 slices white bread, crusts removed, diced or torn into pieces
- ⅔ cup cold water
- 1 lb lean ground beef (7%-15% fat)
- 1 lb sweet ground Italian sausage, casings removed
- ¼ cup freshly grated Parmesan cheese, with extra for garnish
- 4 cloves garlic, minced
- 1 tsp sea salt
- ½ tsp black pepper
- 1 large egg
- ¾ cup all-purpose flour, for dredging meatballs
- 3 tablespoons of mild olive oil (or vegetable oil for frying)
For the Sauce:
- 1 medium-sized yellow onion, roughly one cup when diced
- 4 cloves garlic, minced
- 56 ounces of crushed tomatoes, equivalent to two 28-ounce cans
- 2 bay leaves (optional)
- Salt and pepper, to taste
- 2 Tbsp basil, finely minced
Other Ingredients:
- 1 lb spaghetti
- Grated Parmesan cheese, for serving
Instructions
1. Prepare the Meatballs:
- In a small bowl, combine the diced white bread and ⅔ cup of cold water. Let it soak for a few minutes, then mash it with a fork until it forms a paste-like consistency.
- In a large mixing bowl, combine the mashed bread mixture, lean ground beef, sweet ground Italian sausage, grated Parmesan cheese, minced garlic, sea salt, black pepper, and egg.
- Using your hands, gently combine the ingredients until they are just blended. Take care not to overmix, as this could result in tougher meatballs.
- Use a small ice cream scoop or your hands to form meatballs, about 1½ inches in diameter, making approximately 22-23 meatballs.
2. Dredge and Sauté the Meatballs:
- Place the flour on a plate and lightly roll each meatball in the flour, shaking off any excess.
- Heat 3 tablespoons of light olive oil in a large skillet over medium heat. In batches, sauté the meatballs, turning occasionally, until they are golden brown on all sides but not cooked through, about 5-7 minutes.
3. Prepare the Sauce:
- In the same skillet, add the chopped yellow onion and sauté for about 5 minutes, or until soft and translucent.
- Pour in the crushed tomatoes and add the bay leaves (if using). Season with salt and pepper to taste.
- Bring the sauce to a simmer and let it cook for 10 minutes, stirring occasionally.
4. Simmer the Meatballs in the Sauce:
- Gently transfer the browned meatballs into the bubbling sauce. Lower the heat to a simmer, cover, and allow the meatballs to cook in the sauce for 30 to 40 minutes, or until they are fully cooked and the sauce has thickened a bit.
- Add the minced basil to the sauce during the last 5 minutes of cooking and stir gently to combine.
5. Cook the Spaghetti:
- While the meatballs are simmering, bring a large pot of salted water to a boil.
- Drain the spaghetti and return it to the pot.
6. Serve:
- Serve the spaghetti topped with a generous ladle of sauce and a few meatballs.
- Sprinkle with grated Parmesan cheese and serve with extra sauce on the side.
Conclusion
This Classic Spaghetti and Meatballs recipe is a comforting and delicious meal that’s perfect for any occasion. The tender meatballs, rich tomato sauce, and perfectly cooked spaghetti create a dish that’s sure to please everyone at the table. Serve it with a side of garlic bread and a fresh salad for a complete meal. Enjoy the compliments and savor every bite of this classic favorite!
Classic Spaghetti and Meatballs
This Classic Spaghetti and Meatballs recipe is atimeless dish that combines juicy, flavorful meatballs with a rich tomato sauceserved over a bed of al dente spaghetti.
Ingredients
- 3 slices white bread crusts removed, diced or torn into pieces
- ⅔ cup cold water
- 1 lb lean ground beef 7%-15% fat
- 1 lb sweet ground Italian sausage casings removed
- ¼ cup freshly grated Parmesan cheese with extra for garnish
- 4 cloves garlic minced
- 1 tsp sea salt
- ½ tsp black pepper
- 1 large egg
- ¾ cup all-purpose flour for dredging meatballs
- 3 tablespoons of mild olive oil or vegetable oil for frying
- 1 medium-sized yellow onion roughly one cup when diced
- 4 cloves garlic minced
- 56 ounces of crushed tomatoes equivalent to two 28-ounce cans
- 2 bay leaves optional
- Salt and pepper to taste
- 2 Tbsp basil finely minced
- 1 lb spaghetti
- Grated Parmesan cheese for serving
Instructions
Prepare the Meatballs:
- In a small bowl, combine the diced white bread and ⅔ cup of cold water. Let it soak for a few minutes, then mash it with a fork until it forms a paste-like consistency.
- In a large mixing bowl, combine the mashed bread mixture, lean ground beef, sweet ground Italian sausage, grated Parmesan cheese, minced garlic, sea salt, black pepper, and egg.
- Using your hands, gently combine the ingredients until they are just blended. Take care not to overmix, as this could result in tougher meatballs.
- Use a small ice cream scoop or your hands to form meatballs, about 1½ inches in diameter, making approximately 22-23 meatballs.
Dredge and Sauté the Meatballs:
- Place the flour on a plate and lightly roll each meatball in the flour, shaking off any excess.
- Heat 3 tablespoons of light olive oil in a large skillet over medium heat. In batches, sauté the meatballs, turning occasionally, until they are golden brown on all sides but not cooked through, about 5-7 minutes.
Prepare the Sauce:
- In the same skillet, add the chopped yellow onion and sauté for about 5 minutes, or until soft and translucent.
- Pour in the crushed tomatoes and add the bay leaves (if using). Season with salt and pepper to taste.
- Bring the sauce to a simmer and let it cook for 10 minutes, stirring occasionally.
Simmer the Meatballs in the Sauce:
- Gently transfer the browned meatballs into the bubbling sauce. Lower the heat to a simmer, cover, and allow the meatballs to cook in the sauce for 30 to 40 minutes, or until they are fully cooked and the sauce has thickened a bit.
- Add the minced basil to the sauce during the last 5 minutes of cooking and stir gently to combine.
Cook the Spaghetti:
- While the meatballs are simmering, bring a large pot of salted water to a boil.
- Drain the spaghetti and return it to the pot.
Serve:
- Serve the spaghetti topped with a generous ladle of sauce and a few meatballs.
- Sprinkle with grated Parmesan cheese and serve with extra sauce on the side.