Spaghetti and Meatballs Recipe
This spaghetti and meatballs recipe is so simple to follow, and the result is the most incredible italian pasta dish. Long noodles are coated in a basil tomato sauce, all paired with the juiciest meatballs.
Ingredients
meatballs-
- 1 1/2 lbs ground meat beef, pork, turkey or Italian sausage
- 1/2 medium onion finely grated
- 2 garlic cloves minced
- 2 large eggs
- 1 ½ Tbsp mayonnaise
- 1/4 cup breadcrumbs
- 2 Tbsp parmesan cheese
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 Tbsp of fresh basil
- 2 Tbsp of whole milk
- 3 Tbsp of oil for searing meatballs
sauce -
- 1/2 large onion finely chopped
- 1 tsp olive oil
- 1 Tbsp butter
- 2 Tbsp water
- 28 oz canned diced tomatoes
- 4 garlic cloves minced
- ¼ tsp dried oregano
- ¼ tsp dried parsley
- 1 tsp salt
- ¼ tsp of ground black pepper
- 2 Tbsp fresh basil finely chopped
- Parmesan cheese for topping
pasta -
- 8 oz uncooked spaghetti pasta
- 2 Tbsp unsalted butter
Instructions
meatballs -
- Add meatball ingredients to a large bowl and mix together.
- Wet your hands to shape meat mixture into even-sized meatballs.
- Heat oil in a large skillet and lightly sear each side of the meatballs.
- Set cooked meatballs aside.
sauce -
- In a pan, heat oil and butter, and add chopped onion. Cook until translucent.
- Add water, canned tomatoes, minced garlic, and seasoning. Stir together and allow to simmer for 5 minutes, stirring frequently.
- Use an immersion blender to puree the sauce to your desired consistency.
- Add the meatballs and fresh basil to the sauce and cook for ten minutes.
pasta -
- Meanwhile, cook the pasta to al dente and drain. Add 2 Tbsp of butter to the noodles.
- Add the pasta to the sauce in the pan and let come together for 2 minutes. Top with freshly grated parmesan and serve!
Notes
-
- Even meatballs: Use a kitchen scale to measure out meatballs to create even-sized balls. This helps them cook evenly.
- Refrigerate spaghetti: Refrigerate leftover pasta in the fridge, in an airtight container for up to 3 days.
- Freeze spaghetti: Allow the spaghetti to cool completely before transferring it to a freezer-safe container. Label and freeze for up to 3 months. Reheat: Allow spaghetti to defrost overnight in the fridge before warming on the skillet.