If there is one meal that everyone should learn to make it is definitely the Classic Spaghetti & Meatballs. This classic Italian Sunday dinner is perfection. Serve along with my cheesy garlic bread and a simple salad and the whole family will have full bellies and full hearts.
I’ve had this blog going since 2012 and somehow I haven’t shared this Italian classic?!? How is that possible?! Well good thing I am sharing my Classic Spaghetti & Meatballs today with you! This meal makes frequent appearances in my house and is really one of my all time favorite meals. I don’t know about you but we grew up eating this just about every Sunday and I am thrilled to keep that tradition going with my family.
I have so many “in the kitchen” memories from when I was a kid. I LOVED helping out when it came to assembling an antipasto platter, rolling out meatballs and baking cookies with my grandparents. Every Sunday my mom had the big pot of sauce going and me and my brothers would sneak some bread and dunk right in. The real treat was getting a sore dinner meatball to snack on.
This meal is such comfort food for me and I love making it for my husband and kiddos. The sauce is really basic and simple with great fresh flavors from the San Marzano tomatoes. When I make meatballs I prefer baking them in the oven for a bit first {yes they are AMAZING pan fried but it takes so long and makes a mess} then I finish them simmering in the sauce. The meatballs are tender but not falling apart. These are delicious!! NOTE: This meatball recipe makes about 24 meatballs…. I like having leftovers for a couple days but if you want you can freeze some of halve the recipe.
- For the meatballs:
- 2 lbs ground beef
- 4 large eggs
- 1/2 cup grated pecorino cheese
- 2 cup Italian seasoned bread crumbs
- 2 tsp garlic powder
- a good palmful of freshly chopped parsley
- salt & pepper
- For the sauce:
- 3 cans whole peeled San Marzano tomatoes, pureed in a food processor
- 6 large cloves of garlic, smashed
- 1 small onion, diced
- handful of fresh basil leaves, torn (we keep it rustic)
- 1 T of dried oregano
- salt & pepper
- 1/4 cup olive oil
- 1 lb spaghetti
- Lets start with my basic tomato sauce. Heat a large pot {you’ll want plenty of extra room to add the meatballs in later on} over medium low heat with the 1/4 cup of olive oil.
- Add in the garlic and onions and cook for a few minutes until softened. Add in some salt, pepper and the oregano. Cook for another minute to bring out the flavor of the oregano.
- Add in the pureed tomatoes and fresh basil. Simmer.
- Preheat your oven to 425 degrees.
- For the meatballs, grab a large bowl and add in the ground beef, eggs, bread crumbs, pecorino, garlic powder, parsley, salt and pepper. Mix by hand until evenly combined.
- Using an ice cream scoop, form even meatballs then roll them my hand to make them more uniform. Place onto a lined baking sheet and bake for 14 minutes.
- Add the meatballs to the sauce pot carefully and simmer for an hour.
- Cook the spaghetti to al dente according to the package directions. I like to cook it a couple minutes shy of al dente, {*Reserve 1 cup of the pasta cooking water- I like to have it just in case I want to thin out the sauce a little bit at the end} drain the water from the pot then add enough sauce to coat the pasta and allow to finish the cooking in the sauce.
- Serve the spaghetti and meatballs in a large family sized bowl. Garnish with fresh parsley and grated cheese if you’d like.
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