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
Step 1 –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.
Step 2 –Roll the meat mixture into 1 1/2-inch balls and place the balls on a cookie sheet.
Step 3 –Place the cookie sheet into the freezer until the meatballs have firmed, about 5-10 minutes.
Step 4 –Heat the olive in a heavy pot or a large skillet over medium-high heat.
Step 5 –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.
Step 6 –Transfer the meatballs to a paper-towel-lined plate to drain.
Step 7 –In the same pot, add the onions and the remaining garlic and cook until they are translucent, about 2-3 minutes.
Step 8 –Pour the crushed tomatoes, the whole tomatoes with their juices, and the wine into the onion mixture.
Step 9 –Add the red pepper flakes, the remaining parsley, the remaining salt, the pepper, and the sugar to the tomato mixture and stir to combine.
Step 10 –Cook the sauce over medium heat for 20 minutes.
Step 11 –Add the meatballs to the pot and stir them gently into the sauce.
Step 12 –Reduce the heat to a simmer and cook until the meatballs are tender and cooked through, about 30 minutes.
Step 13 –Stir the basil into the sauce.
Step 14 –Serve the meatballs and the sauce over the cooked spaghetti and top with the extra parmesan.
