Spaghetti and Meatballs Recipe

Spaghetti and Meatballs Recipe

These are amazing “WOW”-inducing Spaghetti and Meatballs Recipe. So tasty and juicy and BIG! The secret to getting uber tender meatballs is bread; yes, bread. And the secret to getting uber flavorful meatballs is in the combination of meats – I’m talking about lean ground beef with sweet Italian sausage.

You’ll finish these up by simmering them in the super yummy and butt-easy (I probably shouldn’t use terms like “butt-easy” but it really is) home-made marinara sauce. These are seriously the best meatballs I’ve ever tried.

Store-bought meatballs can’t touch these (in an MC Hammer kind of way) – I have no idea why I keep referencing Mr. Hammer? I think I grew up in the 90’s, in Seattle.

Ingredients for Spaghetti and Meatballs Recipe

Ingredients for Meatballs (makes 22-23 meatballs):

    • 3 slices white bread crusts removed and diced or torn to pieces
    • 2/3 cup cold water
    • 1 lb lean ground beef 7% fat
    • 1 lb Sweet Ground Italian sausage
    • 1/4 cup grated parmesan cheese plus more to serve
    • 4 cloves garlic minced or pressed with garlic press
    • 1 tsp sea salt
    • 1/2 tsp black pepper
    • 1 large egg
    • 3/4 cup all-purpose flour to dredge meatballs
  • Light olive oil to saute or use vegetable oil

Ingredients for Sauce:

    • 1 cup chopped yellow onion 1 medium onion
    • 4 cloves garlic minced or pressed with garlic press
    • 2 – 28 ounce cans crushed tomatoes *see notes
    • 2 bay leaves
    • Salt & pepper to taste
  • 2 Tbsp basil finely minced, optional (**see notes)

Other Ingredients:

  • 1 lb spaghetti cooked aldente according to package instructions

Instructions for Spaghetti and Meatballs Recipe

How to Make the Best Italian Meatballs:

      1. Combine bread pieces with 2/3 cup water and set aside 5 min then mash with a fork.
    1. In a large mixing bowl add: 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg and mashed bread crumbs. Mix until well combined.
  1. Form into 1 1/2″ meatballs (about a flat ice cream scoop of meat). Dredge/roll meatballs in flour, dusting off excess. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside (don’t worry about cooking them through at this point).

How to Make Easy Marinara Sauce:

    1. In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion stirring often until soft and golden (5 min). Add 4 cloves pressed garlic and stir 1-2 min until fragrant.
    1. Stir in 2 cans of crushed tomatoes and 2 bay leaves. Bring to a light boil (stir to make sure it’s actually boiling and not just sending bubbles to the surface).
  1. Add meatballs back into the pan with tomato sauce, partially cover with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 30 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. Five minutes before your sauce is done, stir in chopped fresh basil and add salt and pepper to taste (I didn’t feel it really needed the basil and didn’t have to add any salt or pepper).

Finishing Details:

    1. Cook pasta according to package instructions until aldente (or softer if your family loves it that way), drain and return to the empty pot.
  1. Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with more parmesan cheese and fresh basil leaves if desired and serve hot.

Recipe Notes for Spaghetti and Meatballs Recipe

*I found really tasty Organic BPA free cans at Fred Meyer and they were about the same price as regular canned tomatoes!
**My canned tomatoes already had basil in them so if you wanted to skip the basil, your sauce will still taste great.

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