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Spaghetti and Meatballs

Spaghetti and Meatballs
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A classic Italian-American Spaghetti and Meatballs recipe featuring tender, juicy meatballs simmered in a rich, savory tomato sauce and served over perfectly cooked spaghetti pasta. Easy to make with simple pantry staples, this comforting dish is perfect for weeknight dinners or special occasions, offering balanced flavors and a guaranteed crowd-pleaser.

Ingredients

Scale

For the Meatballs

  • 1 lb ground meat (beef, pork, or a mix)
  • 1/2 cup breadcrumbs (or gluten-free breadcrumbs for gluten-free option)
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped onion
  • 1 large egg, beaten
  • 2 tbsp chopped fresh parsley
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil (for browning)

For the Sauce

  • 2 cloves garlic, minced
  • 1/4 cup finely chopped onion
  • 28 oz crushed tomatoes (canned)
  • 2 tbsp chopped fresh basil
  • 1 tsp dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp olive oil

For the Pasta

  • 12 oz spaghetti pasta (use gluten-free spaghetti for gluten-free option)
  • Salt (for pasta water)

For Serving and Garnish

  • Extra grated Parmesan cheese
  • Chopped fresh parsley or basil
  • Extra virgin olive oil (optional drizzle)

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground meat, breadcrumbs, grated Parmesan, minced garlic, finely chopped onion, beaten egg, chopped parsley, salt, and pepper. Mix gently but thoroughly to combine without overworking it, which can make the meatballs tough.
  2. Shape the Meatballs: Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1 ½ inches in diameter. Keeping them uniform helps them cook evenly.
  3. Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding, and brown on all sides. This step locks in flavor and gives a lovely caramelized crust.
  4. Make the Sauce: In the same skillet, sauté minced garlic and onion in olive oil until fragrant. Pour in crushed tomatoes, add chopped fresh basil, oregano, salt, and pepper. Let the sauce simmer to develop a deep, rich flavor.
  5. Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them gently into the sauce. Cover and simmer on low heat for 20-30 minutes, allowing the meatballs to cook through and absorb the savory sauce.
  6. Cook the Spaghetti: Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, then drain, reserving a bit of pasta water for the sauce if needed.
  7. Combine and Serve: Toss the cooked spaghetti with the sauce and meatballs, adding reserved pasta water if you want a looser consistency. Plate it up, sprinkle with extra Parmesan and fresh parsley, and enjoy!

Notes

  • Don’t overmix meatball mixture to keep them tender.
  • Keep meatballs uniform in size for even cooking and attractive presentation.
  • Use fresh herbs like basil and parsley to brighten the flavors.
  • Simmer meatballs slowly in sauce to deepen flavor and retain moisture.
  • Reserve pasta water to help the sauce cling better to the spaghetti.
  • Brown meatballs well before simmering for enhanced flavor and texture.
  • For gluten-free, substitute breadcrumbs and pasta accordingly.
  • Sauce can be made ahead and tastes even better the next day.
  • Store leftovers in airtight containers; refrigerate for up to 3-4 days or freeze meatballs with sauce for up to 3 months.

Nutrition

Keywords: Spaghetti and Meatballs, Italian-American, classic pasta recipe, easy dinner, gluten-free spaghetti and meatballs, comfort food, homemade meatballs, tomato sauce

Find it online: https://ninagourmet.com/spaghetti-and-meatballs/