Spaghetti and The Best Meatball Recipe Ever
Enjoy a classic delicious weeknight meal with this spaghetti and homemade meatballs recipe that comes together in under 1 hour.
Ingredients
For the Meatballs:
- 2/3 loaf of French or Italian bread submerged in cold water
- 2 small or 1 large peeled and small diced yellow onion
- 4 finely minced cloves of garlic
- 1 ½ pounds of 90/10 ground sirloin
- 1 ½ pounds of ground pork
- 4 eggs
- ¼ cup chopped fresh parsley
- 1 ½ tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh basil
- 1 heaping cup grated parmesan cheese
- 1 ½ tablespoons sea salt and ½ teaspoon pepper
For the Sauce and Spaghetti
- 1 pound uncooked spaghetti noodles
- ½ batch of Pomodoro sauce
Instructions
- Preheat the oven 425°.
- Squeeze as much of the liquid out of the water-soaked bread as possible and add to a large bowl along with all of the meatball ingredients and mix until completely combined.
- Next for golf ball sized meatballs and place them 1” apart on cookie sheet trays lined with parchment paper.
- Bake them at 425° for 25 to 30 minutes or until they begin to get a little brown on top and are cooked throughout. This recipe makes 40 total meatballs.
- With 10 minutes left in the cooking process add the spaghetti to a large pot of boiling salted water and cook until al dente, about 7-8 minutes. Be sure to stir occasionally so that the noodles do not stick.
- Remove the meatballs from the oven and place the desired serving amount for 4 people into the sauce and coat in the sauce. Remove and set aside.
- Add the cooked spaghetti to the sauce and toss to coat.
- Serve with meatballs over top and garnish with parmesan cheese and parsley.
Notes
Chef Notes:
• I prefer to either pan sear the meatballs in olive oil until browned or cook them directly in the oven.
• Use all fresh herbs and you can add fresh oregano to the mix as well.
• This recipe makes 40 meatballs so be sure to freeze the remaining uneaten meatballs.
• How to Reheat: Add the meatballs to a casserole dish and cover off with foil. Bake in the oven for 8-10 minutes at 375° or until warm. You can also heat in the microwave. If serving with spaghetti and sauce, simply place them in a sauce pot along with the sauce and cook over low heat until warm.
• How to Store: Store the meatballs covered in plastic in the refrigerator for up to 4 days. Meatballs freeze well covered in plastic for up to 2 months. Likewise, the pomodoro sauce freezes well, but will not if it is coated in the pasta.
Nutrition
Calories: 805kcalCarbohydrates: 106gProtein: 41gFat: 24gSaturated Fat: 9gCholesterol: 120mgSodium: 1430mgPotassium: 1452mgFiber: 8gSugar: 15gVitamin A: 1247IUVitamin C: 21mgCalcium: 87mgIron: 6mg