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Homemade Spaghetti and Meatballs Recipe


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  • Author: Maxine Dubois
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This Spaghetti and Meatballs Recipe is made with ground beef, ground pork, panko crumbs, parmesan, eggs, parsley and cooked to perfection. 


Ingredients

Scale
  • 1 pound ground beef and/or ground pork
  • 1 cup panko crumbs
  • 1/2 cup parmesan
  • 2 eggs
  • ¼ cup fresh parsley
  • 2 tablespoons minced garlic
  • Salt and pepper
  • Light olive oil, for frying
  • 1 Jar Arrabbiatta sauce (or your own sauce)
  • Red Pepper Flakes for extra spice
  • 1 lb spaghetti

Instructions

  1. Prepare the Meatballs: In a large mixing bowl, combine the beef, grated Parmesan cheese, finely chopped parsley, garlic powder, panko breadcrumbs, and egg. Season the mixture with salt and pepper to taste. Gently mix the ingredients until well combined, but be careful not to overwork the mixture, as it can make the meatballs tough. Shape the mixture into meatballs of your desired size. A golf ball-sized meatball is a common choice.
  2. Cook the Meatballs: Heat a large skillet or frying pan over medium-high heat. Add a bit of olive oil to the pan to prevent sticking. Place the meatballs in the hot pan and cook, turning them occasionally, until they are browned on all sides and browned, about 5 minutes on each side. Lower the heat and pour the sauce over the meatballs. Cover and cook for about 10-15 minutes. 
  3. Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to the package instructions until al dente. Drain the spaghetti and set it aside.
  4. Assemble the Dish: Serve the meatballs and sauce over the cooked spaghetti. Garnish with fresh parsley and additional grated Parmesan cheese.

Notes

  • Use a combination of meats: Mixing ground beef with ground pork or veal adds flavor and moisture to the meatballs. The combination of different meats provides a well-rounded taste.
  • Soak breadcrumbs in milk: Before adding breadcrumbs to the meatball mixture, soak them in milk for a few minutes. This helps keep the meatballs tender and juicy.
  • Don't overmix the meatball mixture: Overmixing can result in tough meatballs. Mix the ingredients just until they are combined to avoid overworking the meat.
  • Shape meatballs evenly: To ensure even cooking, make sure your meatballs are all of similar size. Use a cookie scoop or your hands to shape them into uniform balls.
  • Brown the meatballs: Before adding the meatballs to the sauce, brown them in a skillet or bake them in the oven. This step adds a flavorful crust and helps retain their shape.
  • Simmer meatballs in the sauce: Simmering the meatballs in the sauce allows them to absorb the flavors and ensures they are fully cooked. It also infuses the sauce with the meatball juices, creating a delicious blend of flavors.
  • Season the sauce well: Taste the sauce as it simmers and adjust the seasoning accordingly. Don't be afraid to add extra herbs, spices, salt, or pepper to enhance the flavor.
  • Cook the spaghetti al dente: When boiling the spaghetti, cook it until it is "al dente," which means it still has a slight bite to it. This prevents the pasta from becoming mushy when combined with the sauce.
  • Toss the spaghetti in the sauce: Rather than simply pouring the sauce over the cooked spaghetti, toss the pasta in the sauce in a separate pan or pot. This helps ensure that the sauce evenly coats the spaghetti.
  • Garnish with fresh herbs and cheese: Before serving, sprinkle some freshly chopped parsley or basil on top of the spaghetti and meatballs for a pop of freshness. Grate some Parmesan or Pecorino cheese over the dish to add a salty, nutty flavor.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 324.0
  • Sugar: 7.7 g
  • Sodium: 720.8 mg
  • Fat: 7.5 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 46.8 g
  • Fiber: 3.6 g
  • Protein: 18.1 g
  • Cholesterol: 49.2 mg