Delicious Spaghetti and Meatballs

Picture this: a steaming plate of spaghetti generously coated in a rich, savory tomato sauce, crowned with perfectly seared meatballs that melt in your mouth. It’s a culinary masterpiece known as spaghetti and meatballs, a beloved Italian-American classic that has stood the test of time and warmed hearts around the world. Whether you’re a seasoned cook or just starting your culinary journey, there’s something magical about mastering this dish.

Spaghetti and meatballs are an iconic Italian-American dish that has captured the hearts and palates of people worldwide. This beloved comfort food combines tender meatballs, simmered in a flavorful tomato sauce, with perfectly cooked strands of spaghetti. It’s a dish that evokes feelings of warmth, nostalgia, and the joy of a hearty, home-cooked meal.

Why is this the best recipe

• Balanced Flavors: The combination of herbs, spices, and seasonings in the meatballs and tomato sauce creates a well-balanced and flavorful dish.
• Homemade Meatballs: Making your meatballs from scratch allows you to control the ingredients and tailor them to your taste preferences.
• Quality Ingredients: The recipe emphasizes the use of high-quality canned tomatoes, Parmesan cheese, and fresh basil, which can significantly impact the final taste.
• Searing Meatballs: Browning the meatballs in a hot skillet adds a layer of flavor and texture, making them more delicious.
• Customization: The recipe allows for variations, so you can add personal touches or adjust ingredients to cater to your liking.

Ingredients and substitutes

• Ground Beef: Lean ground beef is preferred for its ability to absorb the sauce well and maintain a meatball shape. Using beef with too much fat can lead to excess fat rendering out, causing meatballs to lose their form.
• Onions: While red Spanish onions are my go-to choice, you can also use yellow onions as a substitute.
• Garlic: In the meatballs, garlic powder imparts flavor without the risk of biting into garlic pieces. For a more pronounced garlic flavor, you can also use fresh garlic in the sauce.
• Basil: If fresh basil is unavailable, you can also use 1/2 tsp of dried basil to infuse a similar flavor.
• Paprika: For a touch of heat and smokiness, I prefer smoked hot paprika, but regular paprika can be substituted if you prefer milder flavors.
• Tomatoes: While I use two cans of crushed tomatoes, whole tomatoes can be a viable alternative. Simply mash them in the pot before adding the meatballs for a similar effect.

Step by step: Spaghetti and Meatballs

Making the meatballs

• In a large mixing bowl, combine the ground beef, garlic powder, onion powder, salt, pepper, oregano, paprika, breadcrumbs, grated Parmesan cheese, and the egg. Mix well until all ingredients are evenly combined.
• Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You can make them larger or smaller depending on your preference.
• Heat a large skillet or frying pan over medium-high heat and add a tablespoon of olive oil. Carefully place the meatballs in the hot skillet until they are browned on all sides and cooked through, about 8-10 minutes. You may need to do this in batches, depending on the size of your skillet.
• Once cooked, transfer the meatballs to a plate lined with paper towels to drain excess oil. Set them aside.

Preparing the Tomato sauce

• Add the remaining tablespoon of olive oil to the same skillet over medium heat. Add finely chopped onions and minced garlic to the skillet. Sauté until the onions become translucent and fragrant, about 3-4 minutes.
• Add bay leaves, oregano, salt, and pepper to the skillet. Stir well to combine the flavors. Pour in the crushed tomatoes and add the sprigs of basil. Stir everything together.
• Reduce the heat to low, cover the skillet, and let the sauce simmer for about 20-30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken.

Cooking the Spaghetti

• While the sauce is simmering, bring a large pot of salted water to a boil.
• Add the spaghetti to the boiling water and cook according to the package instructions until al dente, usually about 9 to 11 minutes. Stir occasionally to prevent sticking. Drain the cooked spaghetti in a colander and return it to the pot.

Assembly

• Remove the bay leaves and basil sprigs from the tomato sauce. Pour the tomato sauce over the cooked spaghetti in the pot and gently toss to coat the pasta evenly with the sauce.
• Serve the spaghetti and meatballs on plates, placing meatballs on top of the pasta. Garnish with additional grated Parmesan cheese and fresh basil leaves if desired.

Tips for spaghetti and meatballs

• For the Meatballs:
  • Use a combination of ground beef and pork: Some recipes call for a mix of the two to enhance flavor and texture. You can try this if you prefer.
  • Don’t overmix the meat mixture: Overmixing can result in tough meatballs. Mix until the ingredients are just combined.
  • Test the seasoning: Before shaping all the meatballs, cook a small portion of the mixture to taste and adjust the seasonings if needed.
  • Wet your hands: To prevent the mixture from sticking to your hands while shaping the meatballs, lightly wet your hands with water or oil.
  • Sear the meatballs: Searing the meatballs in a hot skillet helps develop a flavorful crust. Ensure the pan is adequately hot before adding them.
• For the Tomato Sauce:
  • Use high-quality canned tomatoes: Opt for crushed tomatoes of good quality to enhance the flavor of your sauce.
  • Simmer for sufficient time: Let the sauce simmer for at least 20-30 minutes to allow the flavors to meld and the sauce to thicken. Longer simmering can enhance the taste even more.
  • Season to taste: Adjust the salt, pepper, and other seasonings to suit your preferences. Taste the sauce as it cooks and make necessary adjustments.
• For Cooking the Pasta:
  • Use a large pot: Make sure the pot is big enough to hold the pasta comfortably. Using a larger pot prevents sticking and ensures even cooking.
  • Salt the water generously: Adding salt to the boiling water enhances the flavor of the pasta. A general guideline is about 1-2 tablespoons of salt per gallon of water.
  • Stir occasionally: Stir the pasta occasionally while cooking to prevent it from sticking together and to ensure even cooking.
• General Tips:
  • Prepare all your ingredients in advance: Measure, chop, and have everything ready before you start cooking to streamline the process.
  • Keep the meatballs warm: If you’re not serving the meatballs immediately, keep them warm in a low oven (around 200°F or 93°C) while you finish making the sauce and pasta.
  • Garnish and serve hot: Sprinkle freshly grated Parmesan cheese and fresh basil leaves on top just before serving for added flavor and presentation.
  • Experiment with variations: Feel free to customize the recipe with additional ingredients like red pepper flakes for heat or different herbs and spices to suit your taste.

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Veena Azmanov

Spaghetti and Meatballs

5 from 9 votes

Picture this: a steaming plate of spaghetti generously coated in a rich, savory tomato sauce, crowned with perfectly seared meatballs that melt in your mouth. It's a culinary masterpiece known as spaghetti and meatballs, a beloved Italian-American classic that has stood the test of time and warmed hearts around the world. Whether you're a seasoned cook or just starting your culinary journey, there's something magical about mastering this dish.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Calories: 442

Video

Ingredients

 

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Meatballs

• 1 lb (450 g) Ground beef
• ½ tsp Garlic powder
• 1 tsp Onion powder
• ½ tsp Salt
• ½ tsp Pepper
• ½ tsp Oregano
• ½ tsp Paprika
• ¼ cup Breadcrumbs
• ½ cups Parmesan
• 1 Eggs

Tomato sauce

• 2 tbsp Olive oil divided
• ½ cup Onions
• ½ tsp Galic fresh
• 2 Bay leaves
• ½ tsp Oregano
• ¼ tsp Salt
• ½ tsp Pepper
• 28 oz (800 g) Crushed tomatoes (2 cans)
• 2 sprigs Basil

Pasta

• 1 lb (500 g) Spaghetti

Method

 

Making the meatballs

1. In a large mixing bowl, combine the ground beef, garlic powder, onion powder, salt, pepper, oregano, paprika, breadcrumbs, grated Parmesan cheese, and the egg. Mix well until all ingredients are evenly combined.
   1 lb Ground beef, 1/2 tsp Garlic powder, 1 tsp Onion powder, 1/2 tsp Salt, 1/2 tsp Pepper, 1/2 tsp Oregano, 1/2 tsp Paprika, 1/4 cup Breadcrumbs, 1/2 cups Parmesan, 1 Eggs
2. Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You can make them larger or smaller depending on your preference.
3. Heat a large skillet or frying pan over medium-high heat and add a tablespoon of olive oil. Carefully place the meatballs in the hot skillet until they are browned on all sides and cooked through about 8-10 minutes. You may need to do this in batches, depending on the size of your skillet.
4. Once cooked, transfer the meatballs to a plate lined with paper towels to drain excess oil. Set them aside.

Preparing the Tomato sauce

1. Add the remaining tablespoon of olive oil over medium heat in the same skillet. Add finely chopped onions and minced garlic to the skillet. Sauté until the onions become translucent and fragrant, about 3-4 minutes.
   2 tbsp Olive oil, 1/2 cup Onions, 1/2 tsp Galic
2. Add bay leaves, oregano, salt, and pepper to the skillet. Stir well to combine the flavors. Pour in the crushed tomatoes and add the sprigs of basil. Stir everything together.
   1/2 tsp Oregano, 1/4 tsp Salt, 1/2 tsp Pepper, 2 sprigs Basil , 2 Bay leaves
3. Reduce the heat to low, cover the skillet, and let the sauce simmer for about 20-30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken.
   28 oz Crushed tomatoes

Cooking the Spaghetti

1. While the sauce is simmering, bring a large pot of salted water to a boil.
2. Add the spaghetti to the boiling water and cook according to the package instructions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking. Drain the cooked spaghetti in a colander and return it to the pot.
   1 lb Spaghetti

Assembly

1. Remove the bay leaves and basil sprigs from the tomato sauce. Pour the tomato sauce over the cooked spaghetti in the pot and gently toss to coat the pasta evenly with the sauce.
2. Serve the spaghetti and meatballs on plates, placing meatballs on top of the pasta. Garnish with additional grated Parmesan cheese and fresh basil leaves if desired.

Notes

• For the Meatballs:
  • Use a combination of ground beef and pork: Some recipes call for a mix of ground beef and ground pork to enhance flavor and texture. You can try this if you prefer.
  • Don’t overmix the meat mixture: Overmixing can result in tough meatballs. Mix until the ingredients are just combined.
  • Test the seasoning: Before shaping all the meatballs, cook a small portion of the mixture to taste and adjust the seasonings if needed.
  • Wet your hands: To prevent the mixture from sticking to your hands while shaping the meatballs, lightly wet your hands with water or oil.
  • Sear the meatballs: Searing the meatballs in a hot skillet helps develop a flavorful crust. Ensure the pan is adequately hot before adding them.
• For the Tomato Sauce:
  • Use high-quality canned tomatoes: Opt for crushed tomatoes of good quality to enhance the flavor of your sauce.
  • Simmer for sufficient time: Let the sauce simmer for at least 20-30 minutes to allow the flavors to meld and the sauce to thicken. Longer simmering can enhance the taste even more.
  • Season to taste: Adjust the salt, pepper, and other seasonings to suit your preferences. Taste the sauce as it cooks and make necessary adjustments.
• For Cooking the Pasta:
  • Use a large pot: Make sure the pot is big enough to hold the pasta comfortably. Using a larger pot prevents sticking and ensures even cooking.
  • Salt the water generously: Adding salt to the boiling water enhances the flavor of the pasta. A general guideline is about 1-2 tablespoons of salt per gallon of water.
  • Stir occasionally: Stir the pasta occasionally while cooking to prevent it from sticking together and to ensure even cooking.
• General Tips:
  • Prepare all your ingredients in advance: Have everything measured, chopped, and ready before you start cooking to streamline the process.
  • Keep the meatballs warm: If you’re not serving the meatballs immediately, keep them warm in a low oven (around 200°F or 93°C) while you finish making the sauce and pasta.
  • Garnish and serve hot: Sprinkle freshly grated Parmesan cheese and fresh basil leaves on top just before serving for added flavor and presentation.
  • Experiment with variations: Feel free to customize the recipe with additional ingredients like red pepper flakes for heat or different herbs and spices to suit your taste.

Equipment you will need

Pasta Pot

Cast-Iron Skillet

Cutting boards

Nutrition

Calories: 442kcal | Carbohydrates: 54g | Protein: 22g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 555mg | Potassium: 605mg | Fiber: 4g | Sugar: 7g | Vitamin A: 397IU | Vitamin C: 10mg | Calcium: 141mg | Iron: 4mg

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