Description
There’s something magical about the way a proper Italian Spaghetti Sauce with Meatballs fills your kitchen with the most incredible aromas. The gentle bubbling of tomatoes simmering away, the fragrant dance of garlic and basil, and those tender meatballs that practically melt in your mouth – it’s comfort food at its absolute finest.
Ingredients
For the Meatballs:
- 1 pound ground beef (80/20 blend for best flavor)
- ½ pound ground pork (or substitute with additional beef)
- 1 cup fresh breadcrumbs (or panko breadcrumbs)
- ½ cup whole milk
- 1 large egg, lightly beaten
- ½ cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil for frying
For the Sauce:
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes (San Marzano preferred)
- 1 can (14 oz) tomato sauce
- 2 tablespoons tomato paste
- ½ cup dry red wine (optional, can substitute with beef broth)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 2 bay leaves
- Salt and pepper to taste
- Fresh basil leaves for garnish
For Serving:
- 1 pound spaghetti pasta
- Additional Parmesan cheese for serving
- Fresh parsley for garnish
Substitution Options: For gluten-free meatballs, use gluten-free breadcrumbs. Dairy-free? Skip the milk and cheese in meatballs, adding an extra egg for binding. Ground turkey can replace beef and pork for a leaner option.
Instructions
In a small bowl, combine breadcrumbs with milk and let them soak for 5 minutes until the breadcrumbs are completely moistened. In a large mixing bowl, gently combine ground beef, ground pork, the soaked breadcrumb mixture, beaten egg, Parmesan cheese, minced garlic, parsley, salt, and pepper. Mix with your hands just until everything is evenly distributed – overmixing will result in tough meatballs.
Roll the mixture into balls about 1½ inches in diameter (roughly the size of a golf ball). You should get about 20-24 meatballs. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meatballs in batches, turning them carefully to get a golden crust on all sides. Don’t worry about cooking them through completely – they’ll finish cooking in the sauce. Transfer browned meatballs to a plate.
In the same pot with the delicious browned bits from the meatballs, add olive oil if needed and sauté the diced onion until it becomes translucent and fragrant, about 5 minutes. Add minced garlic and cook for another minute until aromatic. Stir in tomato paste and cook for 2 minutes, allowing it to deepen in color and develop a richer flavor.
Pour in the wine (if using) to deglaze the pot, scraping up any flavorful bits from the bottom. Add crushed tomatoes, tomato sauce, oregano, dried basil, red pepper flakes, and bay leaves. Season with salt and pepper. Bring the mixture to a gentle boil, then reduce heat to maintain a low simmer.
Carefully nestle the browned meatballs back into the simmering sauce. Cover partially and let everything simmer together for 45-60 minutes, stirring occasionally and very gently to avoid breaking the meatballs. The sauce should reduce slightly and develop a rich, deep flavor. Taste and adjust seasoning as needed.
About 15 minutes before the sauce is done, bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining, as the starchy water can help adjust the sauce consistency if needed.
Nutrition
- Calories: 520-580
- Fat: 18-22 g
- Carbohydrates: 65-70 g
- Fiber: 4-6 g
- Protein: 28-32 g