Description
This classic Spaghetti and Meatballs recipe features juicy Italian-style meatballs made from a blend of ground beef and sweet Italian sausage, seasoned with garlic, parmesan, and herbs. Complemented by a rich homemade marinara sauce simmered with fresh garlic, onion, basil, and crushed tomatoes, this hearty comfort meal is perfect for weeknights or entertaining. Serve the tender meatballs atop perfectly cooked spaghetti and garnish with extra parmesan and basil for an authentic Italian dining experience.
Ingredients
Scale
Meatballs
- 3 slices white bread (crusts removed, diced or torn to pieces)
- 2/3 cup cold water
- 1 lb lean ground beef (7%-15% fat)
- 1 lb sweet ground Italian sausage (casings removed)
- 1/4 cup grated parmesan cheese (plus more to serve)
- 4 cloves garlic (minced)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 large egg
- 3/4 cup all-purpose flour (for dredging meatballs)
Marinara Sauce
- 3 tbsp light olive oil (or vegetable oil)
- 1 medium yellow onion (about 1 cup chopped)
- 4 cloves garlic (minced)
- 56 oz crushed tomatoes (from 2 x 28 oz cans)
- 2 bay leaves (optional)
- Salt & pepper (to taste)
- 2 tbsp fresh basil (finely minced, plus more for garnish)
Pasta
- 1 lb spaghetti
Instructions
- Prepare the bread mixture: In a small bowl, soak the diced white bread in cold water until fully saturated, then squeeze out excess moisture and set aside. This will keep the meatballs moist and tender.
- Make the meatball mixture: In a large mixing bowl, combine ground beef, sweet Italian sausage, the soaked bread, grated parmesan, minced garlic, sea salt, black pepper, and the large egg. Mix gently but thoroughly until all ingredients are incorporated without overworking the meat.
- Form and dredge meatballs: Shape the mixture into large meatballs, about 2 inches in diameter. Lightly dredge each meatball in all-purpose flour, shaking off excess. This helps create a nice crust when sautéed.
- Sauté meatballs: Heat the light olive oil in a large deep skillet over medium heat. Add meatballs in batches to avoid overcrowding and cook until golden brown on all sides, about 6-8 minutes. Remove from skillet and set aside on a plate.
- Prepare the marinara sauce: In the same skillet, add chopped onion and sauté over medium heat until translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Stir in crushed tomatoes, bay leaves, salt, pepper, and minced basil. Bring the sauce to a gentle simmer.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet, nestling them into the marinara sauce. Cover and simmer on low heat for 25-30 minutes, allowing the flavors to meld and meatballs to cook through.
- Cook spaghetti: While the meatballs simmer, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain well.
- Serve: Remove bay leaves from the sauce. Plate spaghetti, top with marinara sauce and meatballs. Garnish with additional grated parmesan and fresh basil. Serve immediately.
Notes
- This recipe yields big, tender meatballs that are bursting with flavor from the blend of ground beef and sweet Italian sausage.
- The homemade marinara sauce uses simple ingredients but is deeply flavorful and perfect for coating pasta and meatballs.
- For an extra touch, serve with garlic bread and a fresh Caesar salad to complete the meal.
- Make sure not to overmix the meatball mixture to keep them tender and prevent them from becoming dense.
- Bay leaves are optional but add a subtle depth to the marinara sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 696 kcal
- Sugar: 11 g
- Sodium: 1112 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 73 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 101 mg
