Description
Savory spaghetti and meatballs elevate classic Italian comfort with rich marinara and perfectly seasoned beef. Hearty flavors meld together, creating a satisfying meal that brings warmth and joy to your table, inviting you to savor each delicious bite.
Ingredients
Scale
Meat and Protein:
- 1 pound lean ground beef (7%-15% fat)
- 1 pound sweet ground italian sausage (casings removed)
- 1 large egg
- 1/4 cup grated parmesan cheese (plus more for serving)
Sauce and Seasoning Ingredients:
- 56 ounces (1.6 kilograms) crushed tomatoes (from 2 28-ounce cans)
- 1 medium yellow onion (1 cup chopped)
- 4 cloves garlic, minced
- 2 bay leaves (optional)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh basil (finely minced)
- Salt and pepper to taste
Binding and Cooking Ingredients:
- 3 slices white bread (crusts removed), diced or torn into pieces
- 2/3 cup cold water
- 3/4 cup all-purpose flour (to dredge meatballs)
- 3 tablespoons light olive oil (or vegetable oil for sauteing)
- 1 pound spaghetti
Instructions
- Soak bread pieces in cold water for 5 minutes, then mash thoroughly with a fork to create a soft, uniform texture.
- In a large mixing bowl, combine ground beef, sausage, parmesan, garlic, salt, pepper, egg, and bread crumb mixture. Blend ingredients until evenly incorporated.
- Shape the meat mixture into uniform spheres, approximately the size of a flattened ice cream scoop. Gently coat each meatball with a light dusting of flour, shaking off excess.
- Heat a large skillet over medium heat with oil. Brown meatballs in two separate batches, rotating to ensure even caramelization (about 6 minutes total). Transfer browned meatballs to a separate plate.
- In the same skillet, sauté onions until translucent and golden, approximately 5 minutes. Add minced garlic and cook for an additional 1-2 minutes until aromatic.
- Pour crushed tomatoes into the skillet, introducing bay leaves. Bring the sauce to a gentle boil, stirring occasionally to prevent scorching.
- Reintroduce meatballs to the tomato sauce, partially covering the skillet. Simmer for 30 minutes, periodically turning meatballs to ensure even cooking and sauce absorption.
- During the final 5 minutes of cooking, incorporate freshly chopped basil. Adjust seasoning with salt and pepper to enhance flavor profile.
- Cook spaghetti in boiling water until perfectly al dente. Drain and return to the pot.
- Delicately ladle sauce and meatballs over pasta, gently mixing to distribute ingredients evenly. Transfer to a serving platter, garnishing with additional parmesan and fresh basil. Serve immediately while piping hot.
Notes
- Soak bread in cold water to create a moist, tender texture that helps bind the meatballs without making them dense.
- Use a mix of ground beef and sausage for deeper, more complex flavor profile that elevates the classic dish.
- Dredge meatballs in flour to create a light, crispy exterior that seals in moisture and prevents sticking during browning.
- Simmer meatballs slowly in sauce to ensure they remain juicy and absorb rich tomato flavors without becoming tough.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 654 kcal
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 110 mg