Recipe

Classic Spaghetti And Meatballs Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 3 months ago I cringe at bastardizations of Italian cuisine (yes, I'm talking about you Olive Garden!) This homemade version of spaghetti and meatballs is so simple and the best I have ever had. Prep:30m Cook:30m Servings:6	Luisascater
	classic spaghetti meatballs tomato sauce

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Ingredients

Meatballs:

2 eggs

1/2 cup milk

3 slices fresh french bread made into crumbs in food processor or blender

2 pounds lean ground beef

1/2 cup finely chopped onion

2 tablespoons chopped parsley

1 clove garlic, smashed, minced

1 teaspoon kosher salt

1/2 teaspoon freshly cracked pepper

Sauce:

3 tablespoons olive oil

1/2 cup chopped onion

2 cloves garlic, smashed and minced

2 tablespoon sugar

2 teaspoons salt

2 teaspoon dried leaf oregano

2 teaspoon dried leaf basil

freshly cracked black pepper to taste

1 large can (28 to 36 ounces total) crushed Italian tomatoes (I like to use "Glen Muir" organic fire roasted tomatoes)

1 tube double concentrated tomato paste

16 ounces thin spaghetti

Parmesan cheese, fresh parsley

Directions

Make meatballs: In a medium bowl, beat eggs lightly; add milk and bread and let stand for about 5 minutes. Add ground beef, onion, parsley, garlic, salt, and pepper; mix gently until well blended. Shape into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 450° for 25 minutes.

In a Dutch oven, in hot oil over medium heat, sauté the onion until tender and just begins to turn golden. Add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs, along with juices from pan; cover and simmer 50 to 60 minutes longer, stirring from time to time.

Cook spaghetti according to package directions; drain and toss in a little butter and parmesan cheese for flavor.

Serve spaghetti topped with meatballs in sauce; sprinkle with freshly grated Parmesan cheese and minced parsley.

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Comments

mango 1 year, 3 months ago said:
This looks and sounds fantastic. I agree with you I can't eat pasta at Olive garden. The sauce is not very good and they over cook the pasta. I think this sounds like a great dish to have my friends over and try. I'll let you know when I make it.... Thanks!!!

elgab89 1 year, 3 months ago said:
How nice and yummy! I love the specific instructions on the bread crumbs!

rosemaryblue 1 year, 3 months ago said:
Wonderful, fantastic, what more can be said! :)

rosemaryblue 1 year, 3 months ago said:
I made this today, and it is wonderful! Thank you for sharing such a great recipe. The crushed Italian tomatoes and the double concentrated tomato paste in a tube make the sauce absolutely delicious! Of course, the seasonings are just perfect. Thanks, Luisa! :)

greekgirrrl 1 year, 3 months ago said:
I detest Olive Garden- their food is such schlock for a lack of a much more descriptive word!!!! Great post!

cookinggood 1 year, 2 months ago said:
This looks fantastic! Bookmarked to try.
Thanks, Ferri

cookingforfun 1 year ago said:
Just perfect. 5 from me

bethe 3 months, 3 weeks ago said:
Haven't tried this yet
Looks good but I was told that authentic Italian meatballs have pork in them also
Confused about this
Ethnic Italian Cooks Out There?

luisascatering 3 months, 3 weeks ago said:
Bethe, some also are made with beef, veal and pork. It just depends on how your grandma liked to make them and on personal taste :-)

jukesgrrl 2 months, 3 weeks ago said:
Luisa, Best spaghetti & meatball recipe ever!! Five stars, A+, 10 on the Olympic-meter. Really not hard, either. I took your recommendation and tried the "Glen Muir" organic fire-roasted tomatoes -- they were pricier than the usual supermarket brands, but worth it. I made it completely by your directions, but I couldn't quite bring myself to use three TBS of sugar, so I used two.

I served this for dinner tonight to rave reviews, even from my elderly mother who claims to hate garlic and basil. I think the leftovers would be even better, but there weren't any. Thank you for sharing this recipe. I've made tomato sauce and meatballs many different ways before, but your directions are spot on.

lilliancooks 2 months, 3 weeks ago said:
I'll have to try this! I always bake my meatballs before adding them to the sauce also...it makes a big difference in the taste of the meatball! If you put them in the sauce raw, they taste like boiled chopmeat. I also do not like Olive Garden's tomato sauce! Thank you to whoever posted this in the "I Made It" group!

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