Spaghetti With Meatballs Recipe
Make Spaghetti With Meatballs Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Marinara Sauce
Pasta & To Finish
Method
Meatballs
- 1
Soak breadcrumbs
In a small bowl combine the 0.75 cup breadcrumbs and 0.25 cup whole milk. Stir and let sit 5 minutes until milk is absorbed and mixture is moistened.
- 2
Mix meatball ingredients
In a large bowl add the ground beef, ground pork, soaked breadcrumb mixture, 1 beaten egg, 0.5 cup grated Parmesan, 0.25 cup chopped fresh parsley, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, 1.5 tsp salt and 0.5 tsp freshly ground black pepper. Using your hands or a fork, gently combine until just incorporated. Do not overwork the meat to keep meatballs tender.
- 3
Portion and shape
Line a baking sheet with parchment. Use a 1.5 tablespoon scoop or measure to portion roughly 1 1/4–1 1/2 ounce portions and roll into uniform balls about 1 1/4 to 1 1/2 inches in diameter. You should have about 18–22 meatballs.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without overcrowding (work in batches if needed). Brown on all sides, turning with tongs, about 6–8 minutes total until a deep golden crust forms. They do not need to be cooked through. Transfer browned meatballs to a plate and set aside.
Marinara Sauce
- 5
Sweat aromatics
In a large heavy-bottomed saucepan or deep skillet heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and softened, about 5–7 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant, taking care not to brown the garlic.
- 6
Build the sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 0.25 tsp red pepper flakes (if using), 0.5 tsp sugar (optional), 1 bay leaf, and 1 tsp salt. Stir to combine.
- 7
Simmer with meatballs
Bring the sauce to a gentle simmer. Carefully add the browned meatballs into the simmering sauce, nestling them so they're partially submerged. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes so meatballs cook through and flavors meld. Stir gently every 5 minutes to prevent sticking, and taste the sauce to adjust salt and pepper. Remove and discard the bay leaf at the end and stir in torn fresh basil leaves if using.
Pasta & To Finish
- 8
Cook spaghetti
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the 12 oz dry spaghetti. Cook according to package instructions until al dente (usually 8–10 minutes), stirring occasionally to prevent clumping.
- 9
Reserve pasta water
Before draining, reserve 1 cup of the pasta cooking water. Drain the spaghetti, do not rinse.
- 10
Combine pasta and sauce
Add the drained spaghetti to the pan with the simmering sauce and meatballs (if your sauce pan is large enough) or return sauce and meatballs to the pasta pot. Toss gently to coat. If the sauce seems too thick, add reserved pasta cooking water 1–2 tablespoons at a time until you reach a silky consistency that clings to the pasta.
- 11
Finish and serve
Turn off the heat and stir in 0.5 cup grated Parmesan and 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with salt and freshly ground black pepper to taste. Portion the spaghetti onto plates, top with meatballs and extra sauce. Garnish with additional grated cheese and chopped parsley as desired.