Spaghetti and Meatballs
Recipe Source: Jennifer
Spaghetti and Meatballs is a classic, comforting Italian dish that combines perfectly cooked pasta with savory, tender meatballs in a rich, flavorful marinara sauce. The meatballs, made with a blend of ground beef, breadcrumbs, garlic, and herbs, are baked to a golden brown before being simmered in a homemade tomato sauce, allowing them to soak up all the delicious flavors. The spaghetti is cooked to al dente perfection, providing the ideal base for the hearty meatballs and sauce. Topped with a sprinkle of Parmesan cheese and fresh basil, Spaghetti and Meatballs is a satisfying, family-friendly meal that’s sure to please everyone at the table.
Difficulty: EASY
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 10 servings
Meatballs
Ingredients:
- 2 pounds ground beef (used: ground chuck 80/20)
- 2 pounds ground pork sausage (used: mild breakfast sausage)
- 4 eggs
- 4 cloves garlic, minced
- 1½ cup finely grated parmesan
- ¼ chopped fresh basil
- ¼ cup chopped fresh chives
- 2 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 1 sleeve saltine crackers, finely crushed
- ½ cup milk
Directions:
- In a large bowl, combine all the meatball ingredients.
- Mix by hand to thoroughly combine all ingredients, but do not overwork or the meatballs will become tough.
- Portion meat into golf ball size meatballs (I use 2 cookie scoopfuls).
- Roll into balls and place on a greased foil-lined baking sheet.
- Preheat oven to 400 degrees.
- Bake meatballs, uncovered, at 400 degrees for 20 minutes.
- Meanwhile, prepare the sauce: In the jar of a blender, combine all ingredients and puree until smooth.
Raw Marinara Sauce
Ingredients:
- 2 (14.5 oz) cans fire roasted diced tomatoes
- ½ cup fresh basil leaves, loosely packed
- 2 sprigs fresh oregano, stripped of leaves (use leaves only)
- 1 clove garlic
- 10 oil packed sun dried tomato halves
- 2 tablespoons fresh lemon juice (about 1 small lemon)
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions:
- Pour sauce into a large, deep saucepan and bring to a simmer.
- Remove meatballs from oven and carefully place them in the sauce and continue to simmer meatballs and sauce for an additional 10 minutes, gently stirring occasionally.
- For the pasta: In a large pot, bring 4 quarts water to a boil and cook the spaghetti until "al dente", about 8 to 10 minutes.
- Assemble: Place about ¼ cup of sauce onto each serving plate, then a portion of cooked spaghetti, then 3 to 4 meatballs with additional sauce. Top with extra parmesan cheese, if desired. Serve immediately.