Classic Spaghetti And Meatballs
From luisascatering 16 years ago
- 30 minutes to make
- Serves 6
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.
Ingredients
- Meatballs: shopping list
- 2 eggs shopping list
- 1/2 cup whole milk shopping list
- 3 slices fresh French bread made into crumbs in food processor or blender shopping list
- 2 pounds ground beef shopping list
- 1/2 cup finely chopped onion shopping list
- 2 tablespoons chopped parsley shopping list
- 1 clove garlic, smashed, minced shopping list
- 1 teaspoon kosher salt shopping list
- 1/2 teaspoon freshly cracked pepper shopping list
- Sauce: shopping list
- 3 tablespoons olive oil shopping list
- 1/2 cup chopped onion shopping list
- 2 cloves garlic, smashed and minced shopping list
- 1 tube double concentrated tomato paste shopping list
- sugar, to taste shopping list
- 2 teaspoons kosher salt shopping list
- 2 teaspoon dried leaf oregano shopping list
- 2 teaspoon dried leaf basil shopping list
- freshly cracked black pepper to taste shopping list
- 1 large can (28 to 36 ounces total) crushed Italian tomatoes (I like to use "Glen Muir" organic fire roasted tomatoes) shopping list
- 16 ounces thin spaghetti shopping list
- parmesan cheese, fresh parsley shopping list
How to make it
- 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.
The Rating
Reviewed by 13 people-
I used this recipe for the meatballs only and they tasted great!!! The only thing I did differently was to double the garlic (LOVE GARLIC!) and salt. This worked perfectly! I'll be using these meatballs in a soup recipe tomorrow! Thank you Luisa!
lilliancooks
in Long Island loved it
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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 bra...more
jukesgrrl
in Tucson loved it
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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 toma...more
lilliancooks
in Long Island loved it
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