Classic Spaghetti and Meatballs Recipe

Introduction

Classic spaghetti and meatballs is a comforting Italian-American favorite that everyone loves. Tender, flavorful meatballs are simmered in a rich tomato sauce and served over al dente spaghetti for a satisfying meal.

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1 cup breadcrumbs
• 2 eggs
• 1/2 cup milk
• 1 lb spaghetti
• 2 cans crushed tomatoes
• 6 cloves garlic
• Fresh basil
• Parmesan cheese

Instructions

1. Step 1: In a large bowl, combine ground beef, ground pork, breadcrumbs, eggs, and milk. Mix gently until just combined to keep the meatballs tender.
2. Step 2: Shape the mixture into golf ball-sized meatballs and set aside.
3. Step 3: Heat a large skillet over medium heat and brown the meatballs on all sides, about 5-7 minutes. Remove them from the skillet and set aside.
4. Step 4: In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
5. Step 5: Pour in the crushed tomatoes and bring to a simmer. Return the meatballs to the sauce and let simmer gently for 20 minutes, stirring occasionally.
6. Step 6: Meanwhile, cook spaghetti according to package instructions until al dente. Drain and set aside.
7. Step 7: Stir chopped fresh basil into the sauce just before serving.
8. Step 8: Serve meatballs and sauce over the spaghetti. Top with freshly grated Parmesan cheese for extra flavor.

Tips & Variations

• For extra tenderness, soak the breadcrumbs in milk for 5 minutes before mixing with the meat.
• Swap ground pork with ground veal or turkey for a different flavor profile.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• Fresh mozzarella can be added on top just before serving for a gooey texture.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water if the sauce thickens. Cooked spaghetti is best stored separately and can be quickly reheated by briefly immersing in boiling water or microwaving with a damp paper towel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day ahead. Keep them refrigerated, and brown them just before cooking the sauce.

What’s the best way to prevent meatballs from falling apart?

Mix the ingredients gently and avoid overworking the meat. Using eggs and soaked breadcrumbs helps bind the meatballs without making them tough.

Classic Spaghetti and Meatballs Recipe

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Classic Spaghetti and Meatballs is a hearty Italian-American favorite featuring tender, melt-in-your-mouth meatballs made from a blend of ground beef and pork, simmered in a rich homemade crushed tomato sauce infused with garlic and fresh basil. Served atop perfectly cooked spaghetti and topped with grated Parmesan cheese, this comforting dish makes a satisfying meal for family and friends.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb ground beef
• 1/2 lb ground pork
• 1 cup breadcrumbs
• 2 eggs
• 1/2 cup milk
• 6 cloves garlic (minced)
• Fresh basil (a handful, chopped)

Sauce

• 2 cans crushed tomatoes (about 28 oz each)
• 2 cloves garlic (minced)
• Fresh basil (a few leaves, chopped)

Pasta

• 1 lb spaghetti
• Parmesan cheese (for topping)

Instructions

1. Prepare the meatball mixture: In a large bowl, combine the ground beef, ground pork, breadcrumbs, eggs, milk, minced garlic, and chopped fresh basil. Mix thoroughly until all ingredients are evenly incorporated, taking care not to overwork the meat to maintain tenderness.
2. Form the meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, to ensure even cooking.
3. Cook the meatballs: In a large skillet over medium heat, lightly brown the meatballs on all sides, about 5-7 minutes total. They do not need to be fully cooked at this stage as they will finish cooking in the sauce.
4. Prepare the sauce: In a separate large saucepan, sauté minced garlic in a bit of olive oil until fragrant. Add the crushed tomatoes and stir in chopped fresh basil. Bring the sauce to a gentle simmer.
5. Simmer meatballs in sauce: Carefully transfer the browned meatballs into the tomato sauce. Cover and let simmer on low heat for 25 minutes, turning the meatballs gently halfway through to cook evenly and soak up the flavors.
6. Cook the spaghetti: Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
7. Serve: Plate the cooked spaghetti, top with meatballs and sauce, and sprinkle with freshly grated Parmesan cheese and additional basil if desired. Enjoy warm.

Notes

• For extra flavor, you can add finely chopped onions or Italian seasoning to the meatball mix.
• Use fresh Parmesan cheese for best taste and texture.
• Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
• Adjust the sauce consistency with a little water if it becomes too thick while simmering.
• Use gluten-free breadcrumbs and pasta for a gluten-free version.

Keywords: spaghetti, meatballs, classic Italian, pasta recipe, ground beef, ground pork, crushed tomatoes, homemade sauce