Recipe Background
Does any dish require less of an explanation or introduction than Classic Spaghetti & Meatballs? Homemade, beefy, savory, juicy meatballs in a rich, bright, sweet marinara with just a note of heat from the red pepper flakes, all on top of a bed of tender spaghetti. So many people claim Classic Spaghetti & Meatballs as their favorite dish, and for good reason! Just describing it in words doesn't do it justice: this is a dish you just have to make for yourself and enjoy to the fullest!
Does any dish require less of an explanation or introduction than Classic Spaghetti & Meatballs? Homemade, beefy, savory, juicy meatballs in a rich, bright, sweet marinara with just a note of heat from the red pepper flakes, all on top of a bed of tender spaghetti. So many people claim Classic Spaghetti & Meatballs as their favorite dish, and for good reason! Just describing it in words doesn't do it justice: this is a dish you just have to make for yourself and enjoy to the fullest!
Ingredients
For the meatballs:
- 3/4 pound ground beef
- 3/4 pound ground pork
- 2 whole eggs
- 3/4 cup fine breadcrumbs
- 3/4 cup parmesan cheese plus more for topping, freshly grated
- 3 cloves garlic minced
- 1/4 cup flat-leaf parsley minced
- 1/4 teaspoon salt
- freshly ground black pepper to taste
- 1/2-1 tablespoon milk
- 1/2 cup olive oil
For the spaghetti:
- 1 whole yellow onion diced
- 3 cloves garlic minced
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can whole tomatoes
- 1/2 cup white wine or red wine optional
- crushed red pepper flakes optional, to taste
- 1/4 cup flat-leaf parsley minced
- 1/4 teaspoon salt
- freshly ground black pepper to taste
- 1 teaspoon sugar
- 8 whole fresh basil leaves chopped
- 2 pounds spaghetti cooked
Directions
- Combine the beef, the pork, the eggs, the breadcrumbs, the parmesan, 3 cloves of the garlic, 1/4 cup of the parsley, 1/4 teaspoon of the salt, the pepper, and the milk into a mixing bowl and mix well using clean hands.
- Roll the meat mixture into 1 1/2-inch balls and place the balls on a cookie sheet.
- Place the cookie sheet into the freezer until the meatballs have firmed, about 5-10 minutes.
- Heat the olive in a heavy pot or a large skillet over medium-high heat.
- Add the meatballs to the oil, about eight at a time, and cook until they are browned on all sides, about 2-3 minutes per side.
- Transfer the meatballs to a paper-towel-lined plate to drain.
- In the same pot, add the onions and the remaining garlic and cook until they are translucent, about 2-3 minutes.
- Pour the crushed tomatoes, the whole tomatoes with their juices, and the wine into the onion mixture.
- Add the red pepper flakes, the remaining parsley, the remaining salt, the pepper, and the sugar to the tomato mixture and stir to combine.
- Cook the sauce over medium heat for 20 minutes.
- Add the meatballs to the pot and stir them gently into the sauce.
- Reduce the heat to a simmer and cook until the meatballs are tender and cooked through, about 30 minutes.
- Stir the basil into the sauce.
- Serve the meatballs and the sauce over the cooked spaghetti and top with the extra parmesan.
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