Spaghetti And Meatballs Recipe
SPAGHETTI SERVED WITH OUR DELICIOUS MEATBALLS, TOSSED WITH OUR SPECIAL MARINARA SAUCE.
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Ingredients
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Meatballs
Special Marinara Sauce
Spaghetti & Finishing
Method
Meatballs
- 1
Prep and mix
In a small bowl, soak the fresh breadcrumbs in milk for 5 minutes until softened. In a large bowl combine ground beef, ground pork, soaked breadcrumbs (squeeze lightly to remove excess milk), grated onion, minced garlic, grated Parmesan, chopped parsley, egg, dried oregano, salt, and black pepper. Gently mix with your hands or a fork until just combined — avoid overworking to keep meatballs tender.
- 2
Shape
Portion the mixture into even 1 1/4-inch (about 1.5 oz) meatballs using a spoon or a small ice cream scoop. You should get roughly 18–20 meatballs. Roll each portion gently between your palms to form smooth balls, but do not compress.
- 3
Sear
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is shimmering, add meatballs in a single layer, not overcrowding the pan (work in batches if necessary). Sear for 2–3 minutes per side until a deep golden-brown crust forms. They do not need to be cooked through at this stage. Transfer seared meatballs to a plate and set aside.
Special Marinara Sauce
- 4
Sauté aromatics
In a large, heavy-bottomed saucepan or deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, stirring constantly to prevent burning.
- 5
Build the sauce
Whisk in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, water or stock, dried basil, dried oregano, sugar (if using), red pepper flakes (if using), salt, and black pepper. Stir to combine and bring the sauce to a gentle simmer.
- 6
Simmer with meatballs
Carefully transfer the seared meatballs into the simmering sauce, nestling them so they are partially submerged. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until the meatballs are cooked through (internal temperature 160°F / 71°C) and the sauce has thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves in the last 2 minutes.
Spaghetti & Finishing
- 7
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the dried spaghetti. Cook according to package directions until al dente (typically 9–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- 8
Combine pasta and sauce
Add the drained spaghetti directly to the skillet or saucepan with the marinara and meatballs. If the pan is not large enough, return pasta to the pot and ladle sauce and meatballs over it. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen and help the sauce cling to the pasta. Drizzle 1 teaspoon extra-virgin olive oil if desired for shine.
- 9
Serve
Divide spaghetti and meatballs among 4 warmed plates or bowls. Spoon extra sauce and at least 3–5 meatballs per serving. Garnish with grated Parmesan and chopped fresh parsley or basil. Serve immediately.
