Get ready to embark on a culinary journey that will transport you straight to the heart of Italy with this mouthwatering spaghetti and meatballs recipe! Imagine tender, perfectly seasoned meatballs swimming in a rich, aromatic tomato sauce that will make your taste buds dance with joy. This isn't just another pasta dish – it's a family-favorite masterpiece that combines generations of Italian cooking tradition with simple, fresh ingredients that guarantee a restaurant-quality meal right in your own kitchen.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, minced garlic, egg, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Gently form the meat mixture into uniform meatballs, approximately
- 5 inches in diameter. Ensure they are compact but not overly dense.
- Heat a large skillet or Dutch oven over medium-high heat. Add a small amount of olive oil to prevent sticking.
- Carefully place the meatballs in the skillet, working in batches to avoid overcrowding. Brown the meatballs on all sides, turning them gently to create a golden-brown exterior, about 6-8 minutes total.
- Remove the browned meatballs and set aside on a paper towel-lined plate to drain excess oil.
- In the same skillet, add crushed tomatoes, dried oregano, salt, and pepper. Stir to combine and scrape up any browned bits from the bottom of the pan.
- Gently return the meatballs to the tomato sauce, reducing heat to low. Cover and simmer for 25-30 minutes, allowing the meatballs to cook through and absorb the sauce flavors.
- While the sauce simmers, bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
- Drain the pasta and serve hot, topping with meatballs and sauce. Garnish with additional grated Parmesan cheese if desired.
Tips
- Meat Mixture Magic: Always mix meatball ingredients with your hands to ensure even distribution, but be careful not to overwork the meat, which can make them tough.
- Temperature Matters: Use a meat thermometer to ensure meatballs reach an internal temperature of 160°F for food safety.
- Browning is Flavor: Take time to properly brown the meatballs – this step creates a delicious crust and adds depth to the overall flavor profile.
- Simmer Slowly: Low and slow cooking allows the meatballs to become tender and absorb the sauce's incredible flavors.
- Fresh is Best: If possible, use freshly grated Parmesan cheese and freshly minced garlic for maximum flavor impact.
- Sauce Tip: If the sauce seems too thick, add a little pasta water when combining to achieve the perfect consistency.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
