Description
Hearty classic spaghetti meatballs recipe brings Italian comfort to dinner tables with rich, savory flavors. Tender beef and pork blend seamlessly with aromatic herbs, creating a memorable meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) ground beef
- 1 egg
Pasta and Bread Base:
- 1 pound (454 grams) spaghetti
- 2 slices sandwich bread
- 3 tablespoons milk
Sauce and Seasoning Ingredients:
- 28 ounces (794 grams) can tomato passata
- 1 medium onion
- 3 cloves garlic
- 1/4 cup Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried Italian herbs
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 1/2 cup water
- Fresh parsley
- Pinch of nutmeg (optional)
- Red chili flakes (optional)
Instructions
- Craft a flavorful base for meatballs by mixing grated onion, milk-soaked bread cubes, and mashing into a smooth consistency. Incorporate parsley, garlic, Parmesan, salt, pepper, and nutmeg for enhanced depth of flavor.
- Gently fold ground beef into the seasoned mixture, carefully avoiding overworking the meat. Shape into uniform 1.5-inch spherical meatballs with light, delicate touches.
- Heat olive oil in a large skillet over medium-high temperature (375°F). Carefully brown meatballs on all surfaces until achieving a crispy, golden exterior, approximately 6-8 minutes. Transfer browned meatballs to a separate plate.
- Using the same skillet, sauté garlic and onion until aromatic. Pour in tomato passata, water, Italian herbs, sugar, vinegar, and salt. Simmer sauce for 15-20 minutes, allowing it to reduce and thicken.
- Reintroduce browned meatballs into the simmering sauce. Cook on low heat for an additional 15 minutes, enabling flavor integration and ensuring complete meatball cooking.
- Simultaneously, prepare spaghetti in heavily salted boiling water. Cook until perfectly al dente, following package instructions. Drain pasta thoroughly, reserving a small amount of cooking water.
- Elegantly plate spaghetti, generously top with meatballs and rich marinara sauce. Finish with freshly grated Parmesan cheese and chopped parsley. Serve immediately while piping hot.
Notes
- Achieve tender meatballs by gently mixing ingredients and avoiding overworking the meat, which prevents them from becoming tough and dense.
- Use a combination of ground beef and ground pork for added richness and more complex flavor profile in the meatballs.
- Consider preparing meatballs ahead of time and freezing them, allowing for quick and convenient meal preparation on busy nights.
- Enhance the marinara sauce’s depth by adding a splash of red wine during simmering or incorporating a small amount of anchovy paste for umami complexity.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg