The Ultimate Spaghetti and Meatballs Recipe: A Flavor Explosion
This isn't just any spaghetti and meatballs recipe; it's a journey to pasta perfection! We'll guide you through creating juicy, flavorful meatballs and a rich, savory tomato sauce that will have your family begging for seconds. Get ready for an unforgettable Italian-American classic!
Ingredients:
For the Meatballs:
- 1 lb ground beef (80/20 blend recommended)
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
For the Sauce:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 teaspoon sugar (to balance acidity)
For the Spaghetti:
- 1 lb spaghetti
Instructions:
Making the Meatballs:
- Combine Ingredients: In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, parsley, garlic, oregano, basil, red pepper flakes (if using), salt, and pepper. Avoid overmixing, as this can result in tough meatballs.
- Shape the Meatballs: Roll the mixture into 1-inch meatballs.
- Brown the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, working in batches to avoid overcrowding the pan. This step adds incredible depth of flavor. Set aside.
Making the Sauce:
- Sauté Aromatics: In the same skillet, sauté the chopped onion in the remaining olive oil until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, pepper, and sugar. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour for a richer flavor. The longer it simmers, the better it tastes!
- Add Meatballs: Add the browned meatballs to the sauce. Gently stir to coat, cover, and simmer for another 15-20 minutes, allowing the meatballs to absorb the delicious flavors of the sauce.
Cooking the Spaghetti:
- Boil the Pasta: Cook the spaghetti according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
Assembling the Dish:
- Combine: Add the cooked spaghetti to the skillet with the meatballs and sauce. Toss gently to coat. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
- Serve: Serve immediately, garnished with freshly grated Parmesan cheese and extra parsley, if desired.
Tips and Variations:
- For extra flavor: Add a splash of red wine to the sauce while it simmers.
- Spice it up: Increase the amount of red pepper flakes for a spicier kick.
- Vegetarian option: Substitute the meat with a mixture of lentils, mushrooms, and vegetables.
- Make it ahead: The sauce and meatballs can be made a day ahead of time, making for easy weeknight dinners.
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