Description
Discover the ultimate recipe for the best spaghetti and meatballs! Learn how to make this classic Italian dish with our step-by-step guide. Perfect for a cozy family dinner.
Ingredients
- 3 slices white bread (crusts removed), diced or torn to pieces
- 160 ml cold water
- 450 g lean ground beef
- 450 g beef sausage, casings removed
- 60 g grated Parmesan cheese, plus more to serve
- 4 cloves garlic, minced
- 5 ml sea salt
- 2.5 ml black pepper
- 1 large egg
- 180 ml all-purpose flour, to dredge meatballs
- 45 ml light olive oil, to saute, or use vegetable oil
- 1 medium yellow onion (240 ml chopped)
- 4 cloves garlic, minced
- 1.6 kg crushed tomatoes (from 2 cans – 800 g each)
- 2 bay leaves, optional
- Salt & pepper, to taste
- 30 ml basil, finely minced, plus more to garnish
- 450 g spaghetti
Instructions
- **Instructions for Delicious Spaghetti and Meatballs:**
- **Soak** – Immerse the bread pieces in 160 ml of cold water, let them sit for 5 minutes, and then use a fork to mash them.
- **Combine** – In a large bowl or a stand mixer with a paddle attachment, place the lean ground beef, beef sausage (with casings removed), 60 g of grated Parmesan, 4 minced garlic cloves, 5 ml of sea salt, 2.5 ml of black pepper, 1 large egg, and the mashed bread mixture. Blend everything thoroughly.
- **Shape and Sear** – Roll the mixture into meatballs about 1.5 inches in size (approximately the size of a flat ice cream scoop). Roll the meatballs in all-purpose flour, shaking off any extra. Warm 45 ml of light olive oil in a deep, large, heavy skillet or Dutch oven over medium heat. Brown the meatballs in two batches, ensuring there’s enough space in the pan, for about 6 minutes total, or 2 minutes on each side. Remove them and set aside (cooking through is not necessary at this stage).
- **Prepare Onion and Garlic** – In the same skillet, add more oil if needed, and cook the chopped yellow onion over medium heat, stirring frequently until it becomes soft and golden, about 5 minutes. Add in the 4 cloves of minced garlic and continue to stir for 1-2 minutes until it releases its aroma.
- **Simmer Sauce** – Pour in the crushed tomatoes and add the bay leaves. Bring the mixture to a gentle boil (ensure it is boiling and not just bubbling at the surface).
- **Cook Meatballs in Sauce** – Return the meatballs to the pan with the tomato sauce, partially cover, and let them simmer gently for 30 minutes, turning them occasionally. They should become tender, and the sauce will thicken. A few minutes before finishing, add the chopped basil and adjust the seasoning with salt and pepper. Meanwhile, cook the pasta.
- **Prepare Pasta** – Cook the spaghetti according to the package instructions in salted water until it reaches the desired tenderness, then drain and return it to the empty pot.
- **Combine and Serve** – Pour the sauce and meatballs over the cooked spaghetti and gently mix to combine. To serve family-style, place on a large platter, sprinkle with additional Parmesan cheese and fresh basil, and enjoy it hot.
Notes
- Consider using a combination of lean ground beef and sausage for added flavor in the meatballs.
- Substitute all-purpose flour with cornstarch or gluten-free flour to make the meatballs gluten-free.
- Add a touch of red pepper flakes to the sauce for a subtle spicy kick.
