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Classic Spaghetti and Meatballs Recipe

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Classic spaghetti and meatballs is a beloved comfort food featuring tender homemade meatballs simmered in a flavorful tomato sauce, served over perfectly cooked al dente spaghetti. This hearty dish combines savory ground sirloin and spicy Italian sausage with aromatic herbs and garlic for a satisfying, crowd-pleasing meal.

Ingredients

Meatballs

  • 1 cup fresh breadcrumbs*
  • 1/3 cup half & half
  • 1 egg, lightly beaten
  • 1/2 yellow onion, grated
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 1/2 lbs. ground sirloin (90/10)
  • 1 lb. hot Italian sausage, removed from casings
  • 1/2 cup freshly grated parmesan
  • 3 tablespoons minced fresh basil
  • 1 tablespoon soy sauce
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Sauce

  • 2 tablespoons olive oil
  • 1/2 yellow onion, finely diced
  • 5 garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes
  • 15 oz. can crushed tomatoes
  • 12 oz. can tomato puree (tomato passata preferred)
  • 1 tablespoon sugar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh basil leaves, torn
  • 16 oz. spaghetti, cooked al dente

Instructions

  1. Prepare the Meatball Mixture: In a large mixing bowl, combine the fresh breadcrumbs, half & half, and lightly beaten egg. Mix thoroughly and let the mixture sit for 5 minutes to absorb the liquid. Then add grated onion, minced garlic, tomato paste, ground sirloin, hot Italian sausage, grated parmesan, minced fresh basil, soy sauce, kosher salt, and freshly ground black pepper. Mix well by hand until all ingredients are evenly incorporated.
  2. Shape and Broil Meatballs: Using a 1/4 cup scoop, portion the meat mixture and roll each portion into a ball. Place the formed meatballs on a parchment-lined baking sheet. Preheat your oven broiler to high and position the oven rack in the middle. Broil the meatballs for 10-12 minutes until the tops are nicely browned. At this point, you may cool and freeze them for future use or proceed immediately to simmering in sauce.
  3. Make the Sauce: Heat olive oil in a large skillet, braiser, or Dutch oven over medium heat. Add the finely diced onion and minced garlic, sautéing for 2-3 minutes until the onions are translucent and soft. Stir in crushed red pepper flakes and cook for an additional minute to release their flavor. Add crushed tomatoes, tomato puree, and sugar. Bring the sauce to a gentle simmer, then add torn fresh basil leaves. Season with kosher salt and freshly ground black pepper to taste.
  4. Simmer Meatballs in Sauce: Gently add the broiled meatballs into the tomato sauce in a single layer and toss them to coat evenly. Cover the skillet or pot, reduce the heat to low, and let the meatballs simmer gently for 45 minutes. Taste the sauce during simmering and adjust seasoning as needed.
  5. Cook Spaghetti and Serve: While the meatballs simmer, cook the spaghetti in salted boiling water according to package instructions until al dente. Drain well. To serve, toss the spaghetti with the meatballs and sauce, then garnish with additional fresh basil leaves and freshly grated parmesan cheese for extra flavor.

Notes

  • Fresh breadcrumbs create a better texture and flavor than canned. To make your own, tear 3-4 slices of bread into very small pieces or follow specific instructions in the accompanying blog post.
  • You can freeze broiled meatballs before simmering for convenient future meals.
  • Adjust crushed red pepper flakes according to your preferred spice level.
  • Using tomato passata instead of regular tomato puree enhances the sauce’s flavor and texture.

Find it online: http://bitezly.com/classic-spaghetti-and-meatballs-recipe/