Description
Classic Italian spaghetti and meatballs featuring tender homemade meatballs simmered in a rich, flavorful marinara sauce, served over perfectly cooked spaghetti. This hearty family-friendly dish combines ground beef and Italian sausage with fresh herbs, garlic, and parmesan cheese for an authentic taste of Italy at home.
Ingredients
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 (to dredge meatballs)
- 3 Tbsp light olive oil (or vegetable oil for sautéing)
Marinara Sauce
- 1 medium yellow onion (1 cup chopped)
- 4 cloves garlic (minced)
- 56 oz crushed tomatoes (from 2 - 28 oz cans)
- 2 bay leaves (optional)
- Salt & pepper (to taste)
- 2 Tbsp basil (finely minced, plus more to garnish)
Pasta
- 1 lb spaghetti
Instructions
- Soak Bread: Combine the diced white bread pieces with 2/3 cup cold water in a bowl. Let it soak for 5 minutes until softened, then mash the bread with a fork to create a moist breadcrumb mixture.
- Mix Meatball Ingredients: In a large bowl or stand mixer with a paddle attachment, combine the ground beef, sweet Italian sausage, grated parmesan cheese, minced garlic, sea salt, black pepper, egg, and the mashed soaked breadcrumbs. Mix thoroughly until all ingredients are well incorporated.
- Form and Dredge Meatballs: Shape the meat mixture into 1 1/2-inch meatballs, roughly the size of a flat ice cream scoop. Lightly roll each meatball in all-purpose flour, shaking off any excess flour.
- Brown Meatballs: Heat a large, heavy skillet or Dutch oven over medium heat and add 3 tablespoons of light olive oil. In batches, add the meatballs without crowding the pan and sauté, turning occasionally, until browned on all sides—about 6 minutes total. Remove browned meatballs and set aside.
- Sauté Onion and Garlic for Sauce: In the same skillet, add a little more oil if needed. Sauté the chopped onion over medium heat until softened and golden, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Make Marinara Sauce: Stir in the crushed tomatoes and bay leaves. Bring the mixture to a light boil, stirring to ensure it's boiling and not just bubbling superficially.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet with the tomato sauce. Partially cover and let simmer gently for 30 minutes, turning the meatballs occasionally to cook evenly. The meatballs will become tender and the sauce will thicken.
- Finish Sauce: A few minutes before the cooking time ends, stir in the finely minced fresh basil. Taste and adjust seasoning with salt and pepper as desired.
- Cook Spaghetti: While the meatballs simmer, cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and return to the pot.
- Combine and Serve: Pour the meatballs and sauce over the cooked spaghetti and gently toss to coat. Transfer to a serving platter, garnish with extra parmesan cheese and fresh basil, and serve hot for a comforting family meal.
Notes
- You can substitute the Italian sausage with all ground beef if preferred, but the sausage adds depth of flavor.
- Using day-old bread for soaking can enhance the texture of the meatballs for better binding.
- If you want to make ahead, you can brown the meatballs and refrigerate them before simmering in the sauce the next day; just extend the simmering time slightly.
- For a gluten-free version, substitute the white bread and flour with gluten-free alternatives.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
