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Main Dishes

Classic Spaghetti and Meatballs Recipe

Classic spaghetti and meatballs is everyone's favorite comfort food for a reason! Tender meatballs simmered in a simple tomato sauce served over al dente spaghetti.
Prep Time: 15 mins
Cook Time: 1 hr
Makes: 4 -6 servings
scale:

Ingredients

Meatballs

  • 1 1/2 cups fresh breadcrumbs*
  • 1/3 cup half & half
  • 1 egg lightly beaten
  • 1/2 yellow onion grated
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 1/2 lbs. ground sirloin 90/10
  • 1 lb. hot Italian sausage removed from the casings
  • 1/2 cup freshly grated parmesan
  • 3 tablespoons minced fresh basil
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper

Sauce

  • 2 tablespoons olive oil
  • 1/2 yellow onion finely diced
  • 5 garlic cloves minced
  • 1 teaspoon crushed red pepper flakes
  • 15 oz. can crushed tomatoes
  • 12 oz. can tomato puree tomato passata if you can find it!
  • 1 tablespoon sugar
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • Fresh basil leaves torn
  • 16 oz. Spaghetti cooked to al dente

Instructions

Meatballs

  • In a large mixing bowl, combine the breadcrumbs, half & half, and egg and mix to combine. Sit for 5 minutes. Add the remaining ingredients and mix well by hand. Using a 1/4 cup scoop, portion the mixture and roll into balls. Place on a parchment-lined baking sheet.
  • Set an oven broiler to high and arrange the top rack to be in the middle of the oven. Broil for 10-12 minutes, until the tops are browned. At this point, you can cool and freeze the meatballs, or transfer to the sauce to simmer.

Sauce

  • In a large skillet, braiser, or a dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook for 2-3 minutes, stirring often, until the onions are soft. Add the crushed red pepper and cook for one minute more. Then, add the crushed tomatoes, tomato puree, and sugar. Bring to a light simmer and add the basil leaves. Season with salt and pepper.
  • Add the meatballs in a single layer and toss to coat with the sauce. Cover, reduce heat to low, and simmer for 45 minutes. Taste the sauce for seasoning and season as necessary. Toss with spaghetti and serve topped with more fresh basil and parmesan.

Notes

* Fresh breadcrumbs are so much better than canned. Instructions for making your own are in the blog post. Alternately, you can tear 3-4 slices of bread into really small pieces.

Nutrition

Serving: 8ozCalories: 450kcalCarbohydrates: 52gProtein: 21gFat: 15gSaturated Fat: 10gCholesterol: 30mgSodium: 790mgFiber: 5gSugar: 9g