There’s something deeply comforting about a bowl of spaghetti and meatballs, isn’t there? It always takes me back to those cozy Sunday dinners at my grandma’s house. I remember the kitchen filled with the mouthwatering aroma of simmering tomatoes and herbs, the kind of smell that makes you feel instantly at home. Grandma had a knack for turning simple ingredients into something magical. Every time we had spaghetti and meatballs, it felt like a celebration, even if it was just an ordinary weekday. I loved watching her roll the meatballs with such care, always ensuring they were perfectly shaped. Her secret was the blend of ground beef with sweet Italian sausage, a combination that made each bite so flavorful.
Over the years, I’ve tweaked her recipe just a bit, adding my own touches here and there. For instance, I use a mix of parmesan cheese and fresh basil to add a burst of flavor. But every time I make it, I can’t help but think of those family gatherings and the joy of sharing a meal with loved ones. Now, spaghetti and meatballs have become a staple in my household too, especially when we’re in the mood for something hearty and satisfying. It’s a dish that’s not just about feeding the body, but also nurturing the soul.
And let’s be honest, who doesn’t love twirling spaghetti around a fork, trying to capture the perfect bite with a juicy meatball? Whether you’re cooking for a crowd or just treating yourself to a comforting dinner, this recipe is sure to bring smiles to the table. So, why not give it a try? I promise, once you serve this up, it’ll become a beloved favorite you’ll turn to time and time again. Let’s dive into the steps and make some memories in the kitchen!
How to Make Spaghetti And Meatballs
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Ingredients:
- 1 lb sweet Italian sausage (casings removed)
- 1 lb lean ground beef (7%-15% fat)
- 4 cloves garlic (minced)
- 1/4 cup grated parmesan cheese (plus more for serving)
- 3 slices white bread (crusts removed, diced or torn)
- 2/3 cup cold water
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 large egg
- 3/4 cup all-purpose flour (for dredging)
- 1 medium yellow onion (chopped, about 1 cup)
- 56 oz crushed tomatoes (from 2 – 28 oz cans)
- 2 bay leaves (optional)
- 2 Tbsp basil (finely minced)
- Salt & pepper (to taste)
- 1 lb spaghetti
- 3 Tbsp light olive oil (or vegetable oil for sautéing)
Directions:
- Soak the bread pieces in cold water for 5 minutes until softened, then mash them with a fork into a mushy consistency.
- In a large bowl, combine the mashed bread, ground beef, sausage, parmesan cheese, minced garlic, salt, pepper, and egg. Mix until well blended.
- Form the mixture into 1 1/2-inch meatballs and lightly coat them with flour, shaking off the excess.
- Heat a large skillet over medium heat with olive oil. Cook the meatballs in batches, browning all sides for about 6 minutes total, then set aside.
- In the same skillet, add more oil if needed, and sauté the chopped onion until soft and golden, about 5 minutes. Add garlic and cook for another 1-2 minutes.
- Add the crushed tomatoes and bay leaves, bringing the mixture to a gentle boil while stirring occasionally.
- Return the meatballs to the skillet, cover partially, and let them simmer in the sauce for 30 minutes, turning occasionally.
- Stir in fresh basil and season with salt and pepper to taste, just before the sauce is done.
- Cook spaghetti according to package directions until al dente; drain and return to the pot.
- Toss the spaghetti with sauce and meatballs, serve on a large platter, and garnish with extra parmesan and fresh basil.
Flexible Ingredient Options for Every Cook
If you’re out of Italian sausage, you can use all ground beef instead, perhaps adding some fennel seeds for extra flavor. Whole wheat or gluten-free bread can replace white bread for a healthier touch. Vegetarian cheese is a great alternative for parmesan, and canned tomatoes can be substituted with fresh ones if you prefer.
Storage Solutions for Your Spaghetti And Meatballs
To keep your spaghetti and meatballs fresh, store leftovers in an airtight container in the fridge for up to three days. You can also freeze the meatballs and sauce separately for up to three months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop.
Making the Most of Spaghetti And Meatballs: Serving Ideas
Serve this classic dish with a side of garlic bread or a fresh Caesar salad to complement the rich flavors. For a cozy dinner experience, pair it with a glass of Chianti or your favorite red wine. Adding a sprinkle of crushed red pepper flakes will give it a nice kick.
Mastering the Art of Spaghetti And Meatballs
To make the meatballs extra tender, don’t overmix the ingredients. Gentle handling ensures they stay soft and juicy. Using freshly grated parmesan elevates the flavors. If the sauce seems too thick, add a splash of pasta water to achieve the desired consistency.
Seasonal Twists for Spaghetti And Meatballs
In summer, add fresh cherry tomatoes or zucchini to the sauce for a lighter taste. For a winter twist, incorporate roasted red peppers or mushrooms. In spring, try adding fresh peas or asparagus, while in fall, roasted butternut squash can enhance the dish’s warmth.
FAQs:
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs a day in advance. Store them in the refrigerator until you’re ready to cook. This allows the flavors to meld, making them even more delicious. You can also freeze uncooked meatballs for up to three months and thaw before cooking.
What type of pasta works best with meatballs?
While spaghetti is the traditional choice, you can pair meatballs with any pasta you like. Penne, rigatoni, or fettuccine are great alternatives that hold the sauce well. Experiment with different shapes to find your favorite combination.
How can I make this dish vegetarian?
To make this dish vegetarian, substitute the meat with plant-based ground meat or lentils. You can also use a mix of mushrooms and walnuts for a hearty texture. Ensure the cheese is vegetarian-friendly, and adjust seasonings to taste.
Is it possible to make gluten-free spaghetti and meatballs?
Absolutely! Use gluten-free bread for the meatballs and gluten-free pasta for the spaghetti. Double-check that all other ingredients, such as sausages and flour, are gluten-free. This way, you can enjoy the same delicious flavors without any gluten.
What can I do with leftover spaghetti and meatballs?
Leftovers can be transformed into a delicious baked pasta dish. Layer them in a baking dish with mozzarella and bake until bubbly. Alternatively, use the meatballs in a sub sandwich or slice them for a topping on homemade pizza.
How do I prevent the meatballs from falling apart?
To ensure meatballs hold together, make sure the mixture is well combined without overworking it. The bread mixture helps bind the ingredients, so don’t skip it. Chill the formed meatballs in the fridge for a bit before cooking to help them set.
Spaghetti and Meatballs
Equipment
- Large mixing bowl
- large deep skillet or Dutch oven
- pot
Ingredients
- 1 lb sweet Italian sausage casings removed
- 1 lb lean ground beef 7%-15% fat
- 4 cloves garlic minced
- 1/4 cup grated Parmesan cheese plus more for serving
- 3 slices white bread crusts removed, diced or torn
- 2/3 cup cold water
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 large egg
- 3/4 cup all-purpose flour for dredging
- 1 medium yellow onion chopped, about 1 cup
- 56 oz crushed tomatoes from 2 - 28 oz cans
- 2 Tbsp basil finely minced
Pasta:
- 1 lb spaghetti
- 3 Tbsp light olive oil or vegetable oil for sautéing
Instructions
- Gather all the components you'll need for the recipe.
For Meatballs:
- Combine the bread pieces with cold water and let it soak for about 5 minutes. Then mash it with a fork until it reaches a mushy consistency.
- In a large mixing bowl, mix the ground beef and sausage along with Parmesan cheese, minced garlic, salt, pepper, egg, and the mashed bread until everything is well integrated.
- Form the mixture into meatballs about 1.5 inches in diameter. Roll each meatball in flour and shake off any excess.
- In a large deep skillet or Dutch oven over medium heat, add olive oil. Fry the meatballs in batches, ensuring not to overcrowd the pan. Brown each side, which should take around 6 minutes total (2 minutes per side), and then remove them from the skillet.
For Sauce:
- In the same skillet, add more oil if necessary and sauté the chopped onion until softened and golden, which takes about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until aromatic.
- Pour in the crushed tomatoes and add the bay leaves. Bring to a gentle boil, stirring occasionally.
- Return the browned meatballs back into the skillet with the sauce. Partially cover the pan to minimize splatter and allow it to simmer for approximately 30 minutes while occasionally turning the meatballs so they absorb the flavor.
- Five minutes before finishing, sprinkle in the fresh basil and adjust seasoning with salt and pepper according to your preference.
For Spaghetti:
- Cook the spaghetti according to the package instructions until al dente. Drain and return it to the pot.
- Pour the meatballs and sauce over the spaghetti and toss gently to combine everything. Serve on a large platter garnished with additional Parmesan and fresh basil. Enjoy your meal!
