Description
This classic Spaghetti and Meatballs recipe features juicy, tender Italian meatballs simmered in a rich, homemade marinara sauce made from crushed tomatoes, garlic, and fresh basil. Served over perfectly cooked spaghetti, this hearty and comforting Italian meal is perfect for a family dinner or a special occasion, delivering authentic flavors that everyone will love.
Ingredients
Scale
Meatballs
- 3 slices white bread (crusts removed, diced or torn to pieces)
- 2/3 cup cold water
- 1 lb lean ground beef (7%-15% fat)
- 1 lb sweet ground Italian sausage (casings removed)
- 1/4 cup grated Parmesan cheese (plus more to serve)
- 4 cloves garlic (minced)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 large egg
- 3/4 cup all-purpose flour (for dredging)
Sauce
- 3 Tbsp light olive oil (or vegetable oil) for sautéing
- 1 medium yellow onion (about 1 cup chopped)
- 4 cloves garlic (minced)
- 56 oz crushed tomatoes (from 2 – 28 oz cans)
- 2 bay leaves (optional)
- Salt & pepper (to taste)
- 2 Tbsp fresh basil (finely minced, plus more to garnish)
Pasta
- 1 lb spaghetti
Instructions
- Prepare the bread mixture: Soak the diced white bread in cold water until fully saturated. This will help keep the meatballs moist and tender.
- Make the meatball mixture: In a large bowl, combine the soaked bread (squeezed to remove excess water), lean ground beef, sweet Italian sausage, grated Parmesan cheese, minced garlic, sea salt, black pepper, and the large egg. Mix everything gently until just combined to avoid tough meatballs.
- Form and coat meatballs: Shape the mixture into meatballs, about 2 inches in diameter. Dredge each meatball in all-purpose flour, ensuring an even light coating which helps create a crust when sautéed.
- Sauté meatballs: Heat light olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. They do not need to be fully cooked through at this stage. Remove meatballs and set aside.
- Sauté aromatics for sauce: In the same skillet, add the chopped yellow onion and minced garlic. Cook over medium heat until softened and fragrant, about 4-5 minutes.
- Make the marinara sauce: Add crushed tomatoes and bay leaves (if using) to the skillet with onions and garlic. Season with salt and pepper to taste. Stir in the minced basil. Let the sauce simmer gently for 10 minutes to develop flavor.
- Simmer meatballs in sauce: Return the browned meatballs to the sauce. Cover and simmer over low heat for 20-25 minutes until the meatballs are cooked through and the sauce is thick and flavorful, stirring occasionally.
- Cook spaghetti: Meanwhile, bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente, approximately 8-10 minutes. Drain well.
- Serve: Plate the cooked spaghetti and top generously with meatballs and marinara sauce. Garnish with additional grated Parmesan cheese and fresh basil as desired. Serve immediately for a comforting meal.
Notes
- This recipe makes 8 servings, with about 2-3 meatballs per serving.
- Use fresh basil for the best flavor in the sauce and garnish.
- For a lighter option, substitute lean ground turkey for beef and sausage.
- Serve with garlic bread and a Caesar salad for a complete Italian dinner experience.
- Leftover meatballs and sauce make great sandwiches the next day.
Nutrition
- Serving Size: 1 serving (including spaghetti, meatballs, and sauce)
- Calories: 696 kcal
- Sugar: 11 g
- Sodium: 1112 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 73 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 101 mg
