Classic Spaghetti and Meatball Recipe- Learn like a Pro: An old favorite can make you feel good sometimes. It’s simple, there’s no fuss, and this is it. Comfort food made from scratch that the whole family can enjoy.
The meatballs are made with a mix of ground beef and ground pork, but you can use ground turkey instead, or just beef or pork. They are baked until they’re right, so you can make the sauce without any extra work.
The sauce is also very easy to make and only has a few simple ingredients: crushed and small diced tomatoes, onion, garlic, Italian spice, and fresh basil. Store-bought marinara sauce, like Rao’s, can work for an even faster dinner if you’re really short on time.
Serve with spaghetti noodles (or any other pasta you like) and some of the red wine that was used in the recipe. Top with fresh basil and sliced Parmesan.
Classic Spaghetti and Meatball Recipe- Learn like a Pro
FOR THE MEATBALLS
- ½ cup freshly grated Parmesan
- ⅓ cup Panko*
- ⅓ cup chopped fresh parsley leaves
- ½ cup milk
- 1 large egg
- 1 small shallot, diced
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 pound lean ground beef
- 1 pound ground pork
FOR THE SAUCE
- 2 tablespoons olive oil
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- ½ teaspoon fennel seeds
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can petite diced tomatoes
- 1 teaspoon sugar
- ½ cup chopped fresh basil leaves
- 1 pound spaghetti
- Warm the oven up to 425 degrees F. Cover a baking sheet with paper and spray it with nonstick spray or a little oil.
- Put Parmesan, Panko, parsley, milk, egg, shallot, and garlic in a big bowl. Add 1 teaspoon of salt and 1/2 teaspoon of pepper to taste. Give it 10 minutes to sit.
- Add the ground beef and ground pork and mix them together using a wooden spoon or clean hands. About 36 meatballs, each about 1 to 1-1/2 inches in diameter, can be made from the mixture.
- Lay the meatballs out in a single layer on the baking sheet that has been prepared. Put it in the oven and bake for 12 to 15 minutes, until it turns brown. Remove and set away.
- Set a big pot or Dutch oven on medium heat and add the olive oil. While turning often, cook the onion until it turns clear, about two to three minutes. Add the crushed red pepper flakes, garlic, Italian seasoning, and fennel seeds. Stir for about one minute, or until the mixture smells good.
- While adding the wine, scrape the bottom of the pot to get rid of any brown bits.
- Add the sugar and tomatoes and mix them in. Mix in the salt and pepper to taste. Bring to a boil, then lower the heat and let it cook for about 20 minutes, or until the sauce gets thick.
- Add the meatballs and mix them in. Cover and keep simmering for about 30 minutes, or until the flavors have mixed. Add the basil and season with salt and pepper to taste.
- Follow the directions on the package to cook the pasta in a big pot of salted water until it’s done. Drain the pasta well.
- Put meatballs and sauce on top and serve right away.
FAQ
I DON’T EAT BEEF OR PORK. WHAT CAN I SUBSTITUTE?
You can substitute ground turkey for both!
WHAT IS PANKO?
Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. But you can also substitute breadcrumbs to serve as a binder for the meatballs.
