Spaghetti and Meatballs Recipe.
The most amazing recipe for classic Italian inspired Spaghetti and Meatballs Recipe. Big, juicy and tender homemade meatballs in a quick pasta sauce and served over a bed of spaghetti.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
- ½ box uncooked spaghetti pasta (8 oz)
- 2 Tbsp unsalted butter
- 1 ½ lbs ground meat (beef, pork, turkey or Italian sausage)
- ½ medium onion, finely grated
- 2 garlic cloves, minced
- 2 large eggs
- 1 ½ Tbsp mayonnaise
- ¼ cup breadcrumbs
- 2 Tbsp parmesan cheese
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 Tbsp fresh basil, chopped
- 2 Tbsp whole milk
- 3 Tbsp oil, for sautéing, divided
Grate onion on the small protruding holes’ side of the grater.
In a bowl, combine all the ingredients for meatballs.
Form 1 - 1 ½ inch round meatballs, packing meatballs tightly as you are shaping them, yields about 18 meatballs.
Coat the bottom of a large skillet with oil half the oil. Once hot, add the meatballs. Cook meatballs until fully cooked, cook the second batch. with remaining oil.
In a skillet, sauté the finely chopped onion with oil and butter.
Once onions are cooked, add diced tomatoes, water, garlic and seasonings (minus fresh basil). Simmer on low for about 5 minutes.
Puree the marinara sauce with a hand mixer or blender until desired consistency.
Add back to the skillet. Add meatballs and fresh basil to sauce, simmer 10-12 minutes over low heat.
Prepare Meatballs and Spaghetti-
While meatballs are simmering, cook spaghetti per package instructions. Drain and toss with 2 Tbsp butter.
Serve spaghetti and meatballs with grated Parmesan cheese, if desired.
Calories: 497kcal | Carbohydrates: 7g | Protein: 23g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 153mg | Sodium: 783mg | Potassium: 396mg | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 3.2mg | Calcium: 75mg | Iron: 2.8mg