Homemade Spaghetti and Meatballs

5 from 2 votes

Homemade Spaghetti and Meatballs

This classic Homemade Spaghetti and Meatballs recipe is made entirely from scratch for an authentic Italian meal. Tender, flavorful meatballs in a rich tomato sauce served over perfectly cooked pasta.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Main Course, Pasta

Cuisine: Italian

Servings:

Calories: 686kcal

Author: Valerie Brunmeier

Ingredients

Basic Red Sauce

3 tablespoons extra virgin olive oil
½ cup diced sweet yellow onion
1 tablespoon minced garlic
6 ounce can tomato paste
6 ounces medium to full-bodied red wine enough to fill the tomato paste can
28 ounce can San Marzano whole peeled tomatoes
28 ounces water enough to fill San Marzano tomatoes can
¼ cup chopped fresh parsley
¼ cup torn fresh basil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon sugar if needed to cut acid
2 bay leaves
1 pound spaghetti

Meatballs

2 eggs
1 pound 85% to 90% lean ground beef
1 pound ground mild or hot Italian sausage
½ cup grated Parmesan plus additional for serving
½ cup Italian seasoned panko style breadcrumbs
¼ cup fresh chopped parsley or 1 tablespoon dry parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon minced garlic

Instructions

Basic Red Sauce

Add the oil to a heavy pot or Dutch oven and place over MEDIUM heat. Add the garlic and onion and cook, stirring, until the onion has softened and is translucent, about 3 to 4 minutes. Add the tomato paste. Fill the tomato paste can with wine (6 ounces) and pour it into the pot. Add the tomatoes then fill the empty tomato can with water (28 ounces) and add the water to the pot.
Use a wooden spoon to press the whole tomatoes against the side of the pot to crush them. If they resist, don’t worry, they will become softer as they cook. Add the parsley, basil, salt, pepper and bay leaves. Stir well and increase the heat as needed to bring the sauce to a boil. Lower the heat to LOW and simmer, uncovered, stirring occasionally and pressing the tomatoes against the side of the pot, for 1 hour. Taste and add additional salt and pepper if needed. If the sauce seems too acidic, add the sugar.
While sauce is simmering, prepare the meatballs.

Meatballs

Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and spray generously with nonstick cooking spray.
Add the egg to a large mixing bowl and whisk it lightly. Add the remaining ingredients and get your hands in there and mix well.
Use a cookie scoop to form the meat mixture into 1 ½-inch meatballs. Place the meatballs on the prepared baking sheet and bake for 15 to 20 minutes or until cooked through (internal temperature should read 160 degrees F). Transfer the cooked meatballs to a double layer of paper towels to drain any excess grease.
After the sauce has simmered for about an hour, remove the bay leaves and add the meatballs to the pot. Simmer, uncovered, over LOW heat for an additional 30 minutes.

Cook the Spaghetti and Serve

Meanwhile, cook the spaghetti according to the package directions for al dente. Drain well and add the cooked spaghetti to the sauce and meatballs and toss to combine.
Serve with Parmesan cheese, if desired.

Notes

Make ahead method: Meatballs can be made a day or two in advance. Just place them in a plastic storage bag and refrigerate till needed. Crock-Pot method: After sauce has simmered and cooked down for an hour, remove from heat and carefully transfer to a crock-pot. Add meatballs. Cover and cook on low setting till ready to serve.

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