Spaghetti and Meatballs
Classic spaghetti and meatballs made from scratch with tender meatballs, an easy tomato sauce, and simple ingredients.
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Servings: 4 servings
Ingredients
- 1 slice white bread (about 1 ounce)
- 1/4 cup whole milk
- 1 cup finely chopped onions
- ½ teaspoon kosher salt divided
- ¼ teaspoon black pepper
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 8 ounces 90% lean ground beef
- 8 ounces Italian sausage
- 2 tablespoons olive oil
- ¼ cup unsalted butter
- 1 teaspoon dried oregano
- 1 (28-ounce can) crushed San Marzano tomatoes
- ¼ cup chopped fresh parsley plus a few tablespoons extra for garnish
- 8 ounces spaghetti
Instructions
- Tear the bread into small pieces and place them in a large bowl. Heat 1/4 cup milk in the microwave for 30 to 40 seconds – just until steaming hot. Pour the hot milk over the bread in the bowl and soak it for a minute or so.
- Mash the bread with a fork until it breaks down and creates a loose paste. Add the onions and ¼ teaspoon each of salt and pepper. Stir and then mix in the egg and 1/4 cup cheese.
- Add 8 ounces ground beef to the bowl. Mix it with the bread mixture until combined. Add 8 ounces sausage and mix it in until the meatball mixture is evenly mixed.
- Scoop 1.5 ounces (about 3 tablespoons) of the meat mixture to form each meatball. Roll each between your hands and set them on plate. You should get about 16 meatballs.
- Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the meatballs and brown them on all sides. Once browned, lower the heat to medium and cook the meatballs, turning them frequently, until they're almost cooked through (internal temperature of 155°F). Take them out of the pan and set them aside on a plate.
- Melt 1/4 cup unsalted butter in the same pan over medium heat. Add 1 teaspoon oregano, ¼ teaspoon salt, and the crushed tomatoes. Add the meatballs to the sauce. Stir and simmer them in the sauce while you boil the pasta.
- In a separate pot, bring water to a boil and cook 8 ounces spaghetti according to package directions. Once cooked, drain the pasta and add it to the pan with the sauce.
- Gently toss the pasta with the sauce and meatballs. Serve the spaghetti and meatballs with grated Parmesan and extra chopped parsley as garnish.
Notes
Use San Marzano tomatoes if possible. They’re sweeter and less acidic than most canned tomatoes. If you can’t find crushed San Marzano tomatoes, whole San Marzano tomatoes work well—just crush them by hand before adding them to the pan. Other canned tomatoes will work, but the sauce may taste slightly more acidic.
Handle the meatballs gently. The meatballs are delicate, so take care when browning them. I like to use a spoon to gently release them from the pan before turning. Adjust the heat as needed to keep them from browning too quickly.
Salt the pasta water. This is optional, but salting the water when you cook the spaghetti helps season the pasta from the inside and improves the overall flavor of the dish. If you do this, the sodium estimate will vary.
Make ahead or freeze. You can make the meatballs and sauce ahead and store them in an airtight container in the refrigerator. They also freeze well for several months.
Adapted from Essentials of Classic Italian Cooking by Marcella Hazan.
Nutrition Estimate
Calories: 823kcal | Carbohydrates: 66g | Protein: 35g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1176mg | Potassium: 1183mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1253IU | Vitamin C: 27mg | Calcium: 217mg | Iron: 6mg
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