Spaghetti And Meat Balls With Tomato Sauce

This delicious spaghetti and meatballs recipe is a classic comfort meal that’s easy to make and packed with rich, hearty flavors. With juicy, tender meatballs simmered in a fragrant tomato sauce, it’s the perfect cozy dinner. Serve with garlic bread for an irresistible meal that’s both simple and satisfying—using ingredients you likely already have!

Recipe Ingredients:

Meatballs:

• 1/2 pound ground pork
• 1/2 pound ground veal
• 1/2 pound ground beef
• 2 large eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 4 cloves garlic, finely chopped and Sauteed
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped parsley
• Salt and freshly ground pepper
• 1 cup pure olive oil

Tomato Sauce:

• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
• 1 bay leaf
• 1 small bunch parsley
• Pinch red pepper flakes
• Salt and freshly ground pepper
• 6 basil leaves, chiffonade

Spaghetti:

• 12 cups water
• Salt
• 1 pound 8 spaghetti
• Freshly grated Parmesan cheese

Garlic Bread:

• 1 stick soften butter
• 4 cloves minced garlic
• 1 country loaf, cut into 3/4-inch slices

How To Make Spaghetti And Meat Balls With Tomato Sauce?

1. Prepare the Meatballs: In a medium bowl, combine pork, veal, beef, eggs, Parmesan, sautéed garlic, breadcrumbs, and parsley. Season with salt and black pepper. Heat olive oil in a large frying pan over medium-high heat. Roll the mixture into 4cm / 1½-inch balls and fry until golden brown but not fully cooked through. Transfer to a plate lined with paper towels.
2. Make the Tomato Sauce: Heat olive oil in a medium saucepan over medium heat. Add onions and garlic, cooking until softened. Stir in blended tomatoes, bay leaf, parsley, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat to low. Add meatballs and simmer for 30-40 minutes until the sauce thickens. Remove bay leaf and parsley, then stir in basil.
3. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Drain well and toss with some sauce before serving.
4. Prepare the Garlic Bread: In a small bowl, mix softened butter with minced garlic. Spread evenly on bread slices and broil (grill) until golden brown.
5. Serve: Plate the spaghetti with meatballs and tomato sauce. Sprinkle with grated Parmesan cheese and serve alongside garlic bread.

Recipe Tips:

• Soak Breadcrumbs for Softer Meatballs : Mix the breadcrumbs with a little milk before adding them to the meat mixture. This keeps the meatballs juicy and tender instead of dry.
• Don’t Overwork the Meat : Gently mix the ingredients just until combined. Overmixing will make the meatballs tough and dense.
• Brown the Meatballs for Extra Flavor : Fry or bake them until golden brown before adding them to the sauce. This adds a rich, caramelized taste that makes the dish even better.
• Simmer the Sauce for Depth : Let the sauce cook with the meatballs for at least 30 minutes. This allows the flavors to blend and the sauce to thicken naturally.
• Salt the Pasta Water Well : Add enough salt to the boiling water before cooking the spaghetti. This gives the pasta more flavor and helps it absorb the sauce better.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover spaghetti and meatballs cool to room temperature. Store them in an airtight container in the fridge for up to 4 days.
• Freeze: Allow the sauce and meatballs to cool completely before transferring them to a freezer-safe container. Freeze for up to 3 months.
• Reheat: Heat a pan over low-medium heat, add the spaghetti and meatballs with a bit of extra sauce or water, and stir occasionally for 5-10 minutes until warmed through.

Nutrition Facts

• Calories: 850
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 52mg
• Sodium: 1310mg
• Potassium: Not specified
• Total Carbohydrate: 116g
• Dietary Fiber: 7.9g
• Sugars: 13g
• Protein: 35g

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