Spaghetti and Meatballs Recipe
This homemade spaghetti and meatballs recipe is one of my all-time favorite comfort food dinners. The meatballs are tender and flavorful, the tomato-basil sauce is rich and cozy, and the crispy pangrattato on top adds the perfect crunch. It’s simple, satisfying, and always a hit!
Servings: 8 servings
Equipment
- 1 Large Dutch Oven
- 1 Large Mixing Bowl
- 1 Large Stainless Steel or Cast Iron Skillet
- 1 Plate
- 1 Meat Thermometer
- 1 Medium Skillet
- 1 Large Pot
- 1 Pair of Kitchen Tongs
Ingredients
For the Tomato Sauce
- ¼ cup olive oil
- 2 medium onion finely chopped
- 6 garlic clove peeled and finely chopped
- ¼ cup double concentrated tomato paste
- pinch crushed red pepper flakes
- 2 (28 ounce) cans whole peeled tomatoes
- 1 small bunch basil
- Parmesan rind optional
- kosher salt and black pepper to taste
- sugar if needed
For the Meatballs
- ¼ cup Italian breadcrumbs
- ⅓ cup whole milk
- ¼ cup Pecorino Romano or Parmesan cheese finely grated
- 2 large egg
- 1 pound ground beef 80/20
- 1 pound ground pork
- ¼ cup fresh basil julienned
- kosher salt and black pepper to taste
- ½ cup olive oil
For the Pangrattato
- 1 tablespoon olive oil
- ⅓ cup panko breadcrumbs
For Serving
- 1 (1 pound / 454 gram) box spaghetti
- Pecorino Romano or Parmesan cheese freshly grated
- basil
Instructions
For the Tomato Sauce
- In a large Dutch oven over medium heat, add the olive oil and onion. Season with salt. Then, stir to combine.¼ cup olive oil
- Cook the onion until mostly translucent, four to five minutes. Add the garlic, and cook for one to two minutes, or until the edges of the garlic just begin to turn light brown. Remove half of the onion and garlic, and reserve for the meatballs.6 garlic clove
- Add the tomato paste and red pepper flakes, and stir to combine. Cook for two to three minutes, stirring frequently, or until the tomato paste turns a darker, brick red color.¼ cup double concentrated tomato paste, pinch crushed red pepper flakes
- Add the tomatoes, crushing them with your hands as you put them into the Dutch oven. Add the basil and Parmesan rind, and stir to combine.2 (28 ounce) cans whole peeled tomatoes, 1 small bunch basil, Parmesan rind
- Season with salt and pepper, and sugar, if the sauce is too acidic.kosher salt and black pepper, sugar
- Reduce the heat to low and cover. Simmer for one hour, or until the flavors have married.
- Remove from the heat, and keep covered.
For the Meatballs
- In a large mixing bowl, add the breadcrumbs, milk, Pecorino or Parmesan, cooled onion mixture, and eggs. Whisk to combine, and set aside to hydrate for ten minutes.¼ cup Italian breadcrumbs, ⅓ cup whole milk, ¼ cup Pecorino Romano or Parmesan cheese, 2 large egg
- Add the ground beef and pork, as well as the basil, salt, and pepper. Using your hands, gently mix until combined.¼ cup fresh basil, 1 pound ground beef, 1 pound ground pork, kosher salt and black pepper
- Divide the mixture into equal-sized balls, two tablespoons in size. Gently roll them between two palms and place them on a plate or sheet tray.
- Preheat a large stainless steel or cast iron skillet over medium-high heat. Add the remaining olive oil, and once shimmering, add half of the meatballs to the pan.½ cup olive oil
- Cook for four to five minutes, or until a deeply golden brown crust forms. Flip the meatballs and repeat the same process.
- Once the other side is deeply golden brown, transfer the meatballs to a plate. Repeat the process, searing all the meatballs.
- Add the meatballs to the simmering sauce, and gently fold the meatballs into the sauce. Cook for 15-20 minutes, or until the internal temperature of the meatball reaches 155°F (68°C).
- Remove from the heat and cover until ready to add the pasta.
For the Pangrattato
- In a medium skillet over medium heat, add the olive oil. Once lightly shimmering, add the breadcrumbs, and toss to combine.1 tablespoon olive oil, ⅓ cup panko breadcrumbs
- Cook for three to four minutes, stirring frequently, or until the breadcrumbs are deeply golden brown.
- Remove from the heat and set aside until ready to serve.
For Serving
- Bring a large pot of water to a boil, and add a generous amount of salt. Add the pasta, and cook one to two minutes below al dente, according to the package directions.1 (1 pound / 454 gram) box spaghetti
- Bring the meatballs back up to a simmer.
- Using tongs, transfer the pasta from the large pot to the simmering sauce. Shake the pot continuously, coating the pasta in the sauce. Cook for another two to four minutes, or until the pasta has absorbed the sauce and cooked through.
- Transfer to a large serving platter and top with Pecorino, additional basil, and pangrattato.Pecorino Romano or Parmesan cheese, basil
Video
Notes
Storage: Once cool, store leftovers in the refrigerator for up to four days. Or, freeze them for up to three months.
Nutrition
Serving: 1serving | Calories: 813kcal | Carbohydrates: 60g | Protein: 33g | Fat: 49g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 551mg | Potassium: 1002mg | Fiber: 5g | Sugar: 9g | Vitamin A: 558IU | Vitamin C: 24mg | Calcium: 172mg | Iron: 5mg