Classic Spaghetti with Meatballs

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Description:
Classic Spaghetti with Meatballs is a comforting and satisfying Italian-American dish featuring tender, flavorful meatballs simmered in a rich tomato sauce, served over a bed of al dente spaghetti. This timeless recipe brings together savory beef and pork meatballs with fragrant herbs and spices, making it perfect for a family dinner or casual gathering. Simple yet delicious, this hearty meal is a favorite for both kids and adults.

Ingredients:

For the Meatballs:

  • Ground beef: ½ lb (225 g)
  • Ground pork: ½ lb (225 g)
  • Breadcrumbs: ½ cup (60 g)
  • Parmesan cheese (grated): ¼ cup (30 g)
  • Egg: 1 large
  • Garlic (minced): 2 cloves
  • Fresh parsley (chopped): 2 tbsp
  • Dried oregano: 1 tsp
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Milk: ¼ cup (60 ml)
  • Olive oil: 2 tbsp (for frying)

For the Tomato Sauce:

  • Olive oil: 2 tbsp
  • Onion (finely chopped): 1 small
  • Garlic (minced): 3 cloves
  • Crushed tomatoes (canned): 28 oz (800 g)
  • Tomato paste: 2 tbsp
  • Dried basil: 1 tsp
  • Dried oregano: 1 tsp
  • Red pepper flakes: ¼ tsp (optional for heat)
  • Salt and pepper: to taste
  • Fresh basil (chopped): 2 tbsp (for garnish)

For the Spaghetti:

  • Spaghetti: 1 lb (450 g)
  • Salt (for pasta water): 1 tbsp

Optional Ingredients (for extra flavor):

  • Mozzarella or provolone cheese: ½ cup (shredded) for topping
  • Red wine: ¼ cup for deglazing the pan while making the sauce
  • Fresh basil or parsley: for additional garnish

Instructions:

  1. Make the meatballs:
    In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, pepper, and milk. Mix gently until all ingredients are well incorporated, but do not overmix. Form the mixture into 1-1.5 inch meatballs (about 16-20 meatballs).
  2. Fry the meatballs:
    Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides, about 5-7 minutes. Remove the meatballs and set them aside.
  3. Make the sauce:
    In the same skillet, add 2 tbsp of olive oil and sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes (if using), and salt and pepper to taste. Let the sauce simmer for 15-20 minutes, stirring occasionally.
  4. Simmer the meatballs in the sauce:
    Gently place the browned meatballs into the tomato sauce. Cover and simmer for 25-30 minutes, allowing the flavors to meld and the meatballs to cook through.
  5. Cook the spaghetti:
    While the meatballs are simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside.
  6. Serve:
    Plate the cooked spaghetti, top with the meatballs and sauce, and garnish with fresh basil and grated Parmesan cheese. For extra indulgence, sprinkle shredded mozzarella or provolone on top.

Tips for Success:

  • Don’t overwork the meat mixture: Overmixing the meatball ingredients can lead to tough meatballs. Mix just until combined.
  • Brown the meatballs first: Browning the meatballs before simmering them in the sauce adds depth of flavor to the dish.
  • Simmer the meatballs gently: Simmering the meatballs in the sauce ensures they stay tender and absorb the rich flavors.

Recommendations:

  • Serve with garlic bread: Pair this dish with a side of garlic bread or a simple green salad for a complete meal.
  • Make ahead: You can prepare the meatballs and sauce in advance and store them in the fridge for up to 3 days, or freeze for longer storage.
  • Vegetarian option: Swap the meatballs for plant-based alternatives and use vegetable broth in the sauce for a vegetarian version.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 600
  • Protein: 28 g
  • Fat: 30 g
  • Carbohydrates: 58 g
  • Fiber: 5 g
  • Sugar: 8 g
  • Sodium: 850 mg

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