Spaghetti And Meatballs Recipe
Free Lunch Friday! Spaghetti and Meatballs! 2 drinks gets the deal! Noon-4pm or until we give out!
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Ingredients
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Meatballs
Tomato Sauce
Pasta & To Finish
Method
Meatballs
- 1
Soak breadcrumbs
Place the fresh breadcrumbs in a small bowl and pour in the milk. Let sit for 5 minutes until absorbed.
- 2
Mix meatball ingredients
In a large bowl combine ground beef, ground pork, soaked breadcrumbs, egg, Parmesan, parsley, minced garlic, kosher salt, black pepper, and dried oregano. Using your hands or a spoon, mix gently until just combined — avoid overworking to keep meatballs tender.
- 3
Form meatballs
Portion mixture into 1 1/4-inch (about 2 oz) meatballs — you should get about 18–20. Place formed meatballs on a tray or plate.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if necessary) and brown on all sides, about 6–8 minutes total. They do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.
Tomato Sauce
- 5
Sauté aromatics
In a heavy-bottomed large saucepan or the same skillet (wipe out excess oil, leaving a thin film), heat 2 tablespoons olive oil over medium heat. Add the chopped onion and cook until translucent, about 5–7 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.
- 6
- 7
Add tomatoes and season
Pour in the 28 oz crushed tomatoes. Add dried basil, dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar. Stir to combine and bring to a gentle simmer.
- 8
Simmer with meatballs
Carefully add the browned meatballs to the simmering sauce. Cover partially and simmer over low heat for 20–25 minutes, turning meatballs once halfway through, until meatballs are cooked through (internal temperature ~160°F/71°C) and sauce has thickened slightly. Taste and adjust salt/pepper. Stir in torn fresh basil leaves at the end if using.
Pasta & To Finish
- 9
Cook spaghetti
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Cook 1 lb spaghetti according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- 10
Combine pasta and sauce
Add drained spaghetti to the saucepan with the meatball sauce. Toss gently to combine over low heat. If the sauce is too thick or needs loosening, add reserved pasta water a few tablespoons at a time until desired consistency is reached.
- 11
Plate and garnish
Divide spaghetti and meatballs among 4 plates. Sprinkle with grated Parmesan, chopped parsley or basil, and a pinch of crushed red pepper flakes if desired. Serve immediately.