Spaghetti And Meatballs Recipe
Make Spaghetti And Meatballs Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Sauce
Pasta & Finish
Method
Meatballs
- 1
Make breadcrumb soak (panade)
In a small bowl combine 0.75 cups fresh breadcrumbs and 0.25 cups whole milk. Let sit for 5 minutes until the crumbs absorb the milk and become paste-like.
- 2
Mix meatball ingredients
In a large bowl place 1 lb ground beef and 0.5 lb ground pork. Add the soaked breadcrumbs, 1 large beaten egg, 0.5 cups grated Parmesan, 2 tablespoons minced fresh parsley, 2 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt and 0.5 teaspoon black pepper. Use your hands (or a fork) to gently combine until just mixed—overworking will make dense meatballs.
- 3
Form meatballs
Portion mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 tablespoons of mixture) to yield roughly 18–20 meatballs. Place on a rimmed tray or plate lined with parchment.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium heat. In batches, add meatballs without crowding and brown on all sides (about 6–8 minutes per batch), turning gently with tongs. They do not need to be fully cooked through—just nicely browned. Transfer browned meatballs to a plate and set aside.
Sauce
- 5
Sauté aromatics
In the same large skillet (drain excess fat if there is a lot, leaving about 1 tablespoon) add 1 tablespoon olive oil and heat over medium heat. Add 1 finely diced onion and sauté until translucent, about 5–6 minutes. Stir in 3 cloves minced garlic and cook 30–45 seconds until fragrant.
- 6
Build sauce
Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add one 28 oz can crushed tomatoes, 0.5 teaspoon sugar, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon salt, 0.5 teaspoon black pepper and 0.25 teaspoon red pepper flakes if using. Pour in 0.5 cups water or low-sodium chicken broth and stir to combine.
- 7
Simmer with meatballs
Bring sauce to a gentle simmer, then carefully nestle the browned meatballs into the sauce. Cover partially and simmer on low for 18–22 minutes, stirring occasionally and spooning sauce over meatballs so they finish cooking and absorb flavor. Test one meatball for doneness—internal temperature should reach 160°F (71°C). If sauce becomes too thick, add a splash of water.
- 8
Finish sauce
Just before serving stir in 4 torn fresh basil leaves (optional) and adjust seasoning with additional salt and pepper to taste.
Pasta & Finish
- 9
Cook spaghetti
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz spaghetti and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain the spaghetti.
- 10
Combine pasta and sauce
Return drained spaghetti to the pot or a large skillet over low heat. Add the sauce and meatballs and toss gently to combine. If the sauce seems tight, add some of the reserved 0.5 cups pasta water a few tablespoons at a time until the desired consistency is reached and the pasta is coated.
- 11
Serve
Portion spaghetti onto plates, top with meatballs and extra sauce. Sprinkle with 0.25 cups grated Parmesan and 1 tablespoon chopped fresh parsley. Serve immediately.