Best Spaghetti And Meatballs Recipe

I recently whipped up my Best Spaghetti Meatballs recipe and I am excited about it. I blended ground beef with pork, garlic, parsley and Parmesan, then combined the mixture with egg and breadcrumbs to form tender meatballs. They simmer in a tomato sauce enriched with red wine and onions for a hearty meal.

I recently whipped up my Best Spaghetti And Meatballs recipe and I gotta tell ya, it’s a game changer. I started by boiling 1 lb spaghetti in salted water until it was perfectly al dente, then set it aside while I prepared the meatballs.

Mixing 1 lb ground beef and 1/2 lb ground pork with 1/2 cup breadcrumbs, a couple of lightly beaten eggs, and some grated Parmesan gave the meatballs a rich texture that really sings alongside the sauce. I added minced garlic and fresh parsley into the meat mixture along with a pinch of salt and pepper.

For the sauce, I sizzled up finely chopped onion and extra garlic in olive oil, deglazed the pan with a splash of red wine and simmered hand-crushed whole plum tomatoes along with dried basil and oregano. Every bite of this gourmet spaghetti and meatballs dish reminds me why simplicity in cooking just works so damn well.

Enjoy!

Why I Like this Recipe

I really love how this recipe brings a warm, homey vibe to my dinner table. It always feels like I’m cooking a big, comforting meal that everyone can enjoy.

I like that the sauce is made from scratch – it might take a bit more time, but the flavors are so rich and deep. When I use both beef and pork, the meatballs come out extra savory and just full of taste.

I also appreciate that there’s a little trick with the red wine. It’s optional but really adds a nice depth to the sauce, making it feel a bit fancy without being too complicated.

Lastly, the whole process of letting the meatballs simmer in the sauce for a good while makes my kitchen smell amazing. It reminds me of family gatherings and warm meals, and honestly, nothing beats that familiar, loving vibe when I sit down to eat.

Ingredients

• Spaghetti: A carb rich base that gives the dish hearty energy and texture.
• Ground beef: Protein packed meat that adds rich, savory flavor and juiciness.
• Whole tomatoes: Naturally sweet then tangy, loaded with fiber and vitamins for brightness.
• Garlic: Flavorful and healthy, giving that kick which really brightens the sauce.
• Olive oil: Adds smooth richness with healthy fat that ties flavors together.
• Bread crumbs: They help bind meatballs together contributing texture and subtle carbs.
• Fresh parsley: Brings a bright, fresh taste and vitamins to compliment the dish.
• Eggs: Serve as a natural binder enriching taste and texture in every bite.

Ingredient Quantities

• 1 lb spaghetti
• Salt for the pasta water
• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 2 eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 2 to 3 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• Salt and pepper, to taste (for the meatballs)
• 2 tbsp olive oil (for the sauce)
• 1 large onion, finely chopped
• 3 cloves garlic, minced (for the sauce)
• 1/2 cup red wine (optional, adds good flavor)
• 2 cans (28 oz each) whole plum tomatoes, crushed by hand
• 1 tsp sugar (optional to balance acidity)
• 1 tsp dried basil
• 1 tsp dried oregano
• Extra salt and pepper, to taste (for the sauce)

How to Make this

1. Bring a large pot of water to a boil, add plenty of salt and cook the spaghetti until it’s al dente, then drain it.

2. In a big bowl, mix together the ground beef, ground pork, breadcrumbs, lightly beaten eggs, grated Parmesan, minced garlic, chopped parsley, salt and pepper until it all seems well combined.

3. Shape the meat mixture into balls, roughly the size of a golf ball, and place them on a plate.

4. Heat the olive oil in a deep skillet over medium heat and add the chopped onion; cook it until it’s soft and translucent.

5. Toss in the minced garlic for the sauce and let it cook for another minute until it smells amazing.

6. Pour in the red wine (if you’re using it) and let it reduce a bit for a couple of minutes.

7. Stir in the hand-crushed whole plum tomatoes, sugar, dried basil, dried oregano, and add extra salt and pepper to taste.

8. Carefully drop the meatballs into the sauce, cover the skillet and let everything simmer for about 25 to 30 minutes until the meatballs are cooked through.

9. Once the sauce and meatballs are ready, mix in the drained spaghetti or serve the spaghetti on a plate and spoon the sauce and meatballs over it.

10. Serve the dish warm and enjoy with a little extra Parmesan on top if you like.

Equipment Needed

1. A large pot for boiling the spaghetti
2. A colander for draining the noodles
3. A big mixing bowl for combining the meat mixture
4. A plate to form and set the meatballs on
5. A deep skillet with a lid for cooking the sauce and meatballs
6. A cutting board for chopping the onions, garlic, and parsley
7. A chef’s knife for mincing and chopping
8. Measuring cups and spoons for the red wine, tomatoes, sugar, and spices
9. A grater for the Parmesan cheese
10. A wooden spoon or spatula for stirring and mixing the ingredients

FAQ

Best Spaghetti And Meatballs Recipe Substitutions and Variations

• If you don’t have both ground beef and pork, you can use all ground beef or even try ground turkey for a leaner option.
• If you are out of breadcrumbs, crushed crackers like saltines work just fine.
• Instead of the whole plum tomatoes, you could use diced tomatoes or even tomato sauce if that’s what you have.
• If red wine is missing, swapping it out with beef broth mixed with a splash of red wine vinegar does the trick.
• And if you don’t have parmesan cheese, try using pecorino romano for a similar salty tang.

Pro Tips

1. Make sure you salt the pasta water a lot cuz it really helps flavor the spaghetti and gives it that awesome taste right from the start.
2. Dont overmix your meatball mixture – just combine things enough so they stay tender and dont get too dense when cooked.
3. Let the red wine and tomatoes simmer well after adding the meatballs, it helps all the flavors meld together pretty nicely.
4. If you can, try browning the meatballs a little bit in a separate pan before putting em in the sauce, it adds a tasty crispy flavor to them.