Name: Spaghetti and Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 oz (340 g) spaghetti (substitute gluten-free pasta if needed); 1 lb (450 g) ground beef (80/20 recommended); 1/2 lb (225 g) ground pork; 3/4 cup breadcrumbs (plain or panko); 2 tbsp milk (or water); 1/2 cup finely grated Parmesan cheese (plus extra for serving); 1 large egg; 2 cloves garlic, minced; 1 small onion, finely chopped (or 1/2 tsp onion powder); 1 tsp kosher salt (adjust to taste); 1/2 tsp freshly ground black pepper; 2–3 tbsp olive oil (for browning); 24 oz (680 g) tomato sauce (marinara) or crushed tomatoes; Fresh basil or parsley (for garnish)

Description

A comforting bowl of spaghetti topped with tender, seasoned meatballs and bright tomato sauce, perfect for family dinners or entertaining guests.

Ingredients

12 oz (340 g) spaghetti (substitute gluten-free pasta if needed)
1 lb (450 g) ground beef (80/20 recommended)
1/2 lb (225 g) ground pork
3/4 cup breadcrumbs (plain or panko)
2 tbsp milk (or water)
1/2 cup finely grated Parmesan cheese (plus extra for serving)
1 large egg
2 cloves garlic, minced
1 small onion, finely chopped (or 1/2 tsp onion powder)
1 tsp kosher salt (adjust to taste)
1/2 tsp freshly ground black pepper
2–3 tbsp olive oil (for browning)
24 oz (680 g) tomato sauce (marinara) or crushed tomatoes
Fresh basil or parsley (for garnish)

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Instructions

Bring a large pot of salted water to a boil for the spaghetti. Cook pasta according to package directions; reserve 1 cup of pasta water before draining.
In a large bowl, combine breadcrumbs and milk and let sit 1–2 minutes to soften.
Add ground beef, ground pork, grated Parmesan, egg, minced garlic, chopped onion, salt, and pepper to the breadcrumb mixture. Mix gently with your hands or a fork until just combined.
Form the mixture into meatballs about 1 1/4 inches each for even cooking.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add meatballs in a single layer without crowding. Brown on all sides, turning occasionally, about 6–8 minutes.
Pour off excess fat if there’s a lot, then add the tomato sauce to the skillet. Reduce heat to low; cover partially and simmer for 20–25 minutes until meatballs reach 160°F (71°C).
Taste and adjust seasoning in the sauce, stir in reserved pasta water to loosen if needed.
Drain spaghetti and either toss it with some sauce, or plate the pasta and ladle sauce and meatballs on top. Finish with grated Parmesan and chopped basil or parsley.

Notes

For a meatless option, substitute meat with a blend of cooked lentils and finely chopped mushrooms.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian