The BEST Spaghetti and Meatballs (Video)
This Spaghetti and Meatball recipe will be your new go to weeknight family dinner! This is the best recipe for super tender beef and pork meatballs and a home made tomato marinara sauce is an easy, timeless recipe that you'll be making again and again.
Servings: 4
Equipment
Ingredients
Meatballs
- 1 lb Ground Beef 85/15
- 1 lb Ground Pork
- 1 cup unseasoned Breadcrumbs
- 3/4 cup whole milk
- 1 cup grated parmesan cheese
- 3 cloves garlic finely minced
- 6 tbsp extra virgin olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp Fresh Parsley
- 2 tsp dried oregano
- 1 large egg
Tomato Sauce
- 1 yellow onion finely minced
- 4 cloves garlic finely minced
- 1 28 oz can tomatoes I highly recommend you use San Marzano tomatoes
- 1 tsp crushed red pepper
- 1 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- salt and pepper to taste
- 1 lb spaghetti cooked to al dente
Instructions
- Add unseasoned breadcrumbs to a bowl. Season with salt, pepper, grated parmesan, garlic, parsley, oregano. Stir to combine then add milk and mix through with your hands until the breadcrumbs are moist and softened.
- Add the ground beef and ground pork, egg, and olive oil and mix until thoroughly combined. Take 4 ounces of the meat mixture and roll them into balls with your hands. Lay them on a tray lined with parchment paper and freeze them for 15 minutes to allow the meatballs to firm up and hold their shape.
- In a non stick pan over medium high heat, add 4 tbsp of olive oil and sear meatballs for 3-4 minutes until golden brown on all sides. Remove from pan to a plate.
- In the same oil, sauté onion and garlic over medium heat until onions are translucent. Add the San Marzano tomatoes. Crush until desired consistency then add crushed red pepper, sugar, dried oregano, dried thyme, and season with salt and pepper. Simmer for 15 minutes over medium heat.
- Add the meatballs to the tomato sauce. Cover and let the meatballs simmer in the sauce for another 30 minutes until cooked through and tender. Cook the pasta to al dente, finish in the sauce and enjoy!
Notes
Hydrate the Breadcrumbs
Hydrating the breadcrumbs with a liquid (such as milk) is my key tip to juicy, moist meatballs! If you need to substitute the milk, you can use chicken stock or beef stock instead.
San Marzano Tomatoes
I highly recommend using canned San Marzano tomatoes , which are a certified product of the San Marzano region of Italy. Trust me, you can really taste the difference in the sauce. Make sure the label clearly states "San Marzano" (not "San Marzano style").
If you cannot use canned San Marzano tomatoes, you can substitute with another canned tomato or fresh tomatoes (especially if they are in season!)
Freeze the Meatballs!
After you've rolled the meatballs, lay them on a parchment paper or foil lined tray and freeze for 15 minutes. Make sure the meatballs are not touching each other! Freezing the meatballs for 15 minutes will help firm them up and help them keep their shape when cooking them! Do not skip this step if possible!
Seasonings
I opt for dried oregano, dried thyme, and crushed red pepper flakes for my sauce, but feel free to add additional seasonings such as chopped fresh basil or fresh basil leaves for a bright, fragrant burst of flavor!
Storage, Reheating, and Make Ahead Tips
You can make the meatballs and sauce ahead of time and store in an airtight container in the refrigerator for up to 4 days. When you are ready to eat your Meatballs, heat your sauce and meatballs up in one pan while you cook your pasta. Finish the spaghetti in the sauce and serve - dinner is done in 20 minutes!
If you want to freeze Meatballs, I recommend freezing the sauce and meatballs separately.
- Freeze the meatballs on a parchment lined sheet or tray for 1-2 hours before transferring into a freezer safe bag. This will help them from sticking together in the freezer.
- Once the sauce has cooled, I like to ladle it into freezer safe bags about halfway. I'll lay them flat on a baking sheet or tray and flatten the sauce until it becomes a flat rectangle or square. I freeze them on the baking sheet or tray until they hold their shape before removing the sheet or tray.
Nutrition
Calories: 621kcal | Carbohydrates: 11g | Protein: 48g | Fat: 76g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 1769mg | Potassium: 836mg | Fiber: 1g | Sugar: 4g | Vitamin A: 624IU | Vitamin C: 7mg | Calcium: 339mg | Iron: 4mg