Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Servings: 8 (2-3 meatballs per serving)
Juicy, tender, and giant Italian meatballs in homemade marinara sauce. This spaghetti and meatballs are a sure winner and the best in town!
INGREDIENTS :
Meatballs:
- 1 large egg
- 1 pound lean ground beef, (7%-15% fat)
- 3 slices white bread, (crusts removed), diced or torn to pieces
- 1 pound Sweet Ground Italian sausage, casings removed
- 4 cloves garlic, minced
- 3 tablespoons light olive oil to saute or use vegetable oil
- 2/3 c. cold water
- 3/4 c. all-purpose flour, to dredge meatballs
- 1/4 c. grated Parmesan cheese, plus more to serve
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Sauce:
- 56 ounces crushed tomatoes, (from 2 – 28 ounces cans)
- 4 cloves garlic, minced
- 2 bay leaves, optional
- 1 medium yellow onion, (1 cup chopped)
- 2 tablespoons basil, finely minced
- Salt & pepper, to taste
Other Ingredients:
- 1 pound spaghetti
DIRECTIONS :
Italian Meatballs:
Step 1: Mix the pieces of bread with 2/3 cup water. Set aside for about 5 minutes before mashing with a fork.
Step 2: Place 1 lb ground beef, 1 lb sausage, 1/4 cup Parmesan, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg, and mashed bread crumbs in a large mixing bowl until well combined. Shape the mixture into 1 1/2 inch meatballs.
Step 3: In flour, dredge/roll the meatballs, dusting the excess off.
Step 4: Heat 3 tablespoons oil in a deep, large, heavy skillet or a Dutch oven over medium heat. Into the hot oil cook the meatballs in 2 batches for about 2 minutes per side until all sides are browned. Set the meatballs aside when done.
Marinara Sauce:
Step 5: If needed, add more oil to the skillet. Add 1 cup of chopped onion and saute for about 5 minutes until soft and golden. Then, add 4 cloves of minced garlic and continue to cook for another 1 to 2 minutes, stirring.
Step 6: To the skillet, add 2 cans of crushed tomatoes and 2 bay leaves. Lightly boil while stirring. Return the meatballs to the pan, then partially cover the pan with a lid or cover with a splatter screen. Cook for another 30 minutes, turning the meatballs often.
Step 7: Stir in the chopped fresh basil about 5 minutes before the sauce is done. To taste, season with salt and pepper.
Spaghetti and Meatballs:
Step 8: Following the package directions, cook the pasta until al dente. Drain when done and return the pasta to the pot.
Step 9: Over the spaghetti, pour the sauce and meatballs. Toss gently and serve garnished with Parmesan cheese and fresh basil. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 696, Calories from Fat 261, Fat 29g45%, Saturated Fat 9g56%, Cholesterol 101mg34%, Sodium 1112mg48%, Potassium 1110mg32%, Carbohydrates 73g24%, Fiber 6g25%, Sugar 11g12%, Protein 35g70%, Vitamin A 520IU10%, Vitamin C 21.5mg26%, Calcium 167mg17%, Iron 6.4mg36%
SPAGHETTI AND MEATBALLS RECIPE
Ingredients
- Meatballs:
- 1 large egg
- 1 pound lean ground beef, (7%-15% fat)
- 3 slices white bread, (crusts removed), diced or torn to pieces
- 1 pound Sweet Ground Italian sausage, casings removed
- 4 cloves garlic, minced
- 3 tablespoons light olive oil to saute or use vegetable oil
- 2/3 c. cold water
- 3/4 c. all-purpose flour, to dredge meatballs
- 1/4 c. grated Parmesan cheese, plus more to serve
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Sauce:
- 56 ounces crushed tomatoes, (from 2 – 28 ounces cans)
- 4 cloves garlic, minced
- 2 bay leaves, optional
- 1 medium yellow onion, (1 cup chopped)
- 2 tablespoons basil, finely minced
- Salt & pepper, to taste
- Other Ingredients:
- 1 pound spaghetti
Instructions
Italian Meatballs:
Step 1: Mix the pieces of bread with 2/3 cup water. Set aside for about 5 minutes before mashing with a fork.
Step 2: Place 1 lb ground beef, 1 lb sausage, 1/4 cup Parmesan, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg, and mashed bread crumbs in a large mixing bowl until well combined. Shape the mixture into 1 1/2 inch meatballs.
Step 3: In flour, dredge/roll the meatballs, dusting the excess off.
Step 4: Heat 3 tablespoons oil in a deep, large, heavy skillet or a Dutch oven over medium heat. Into the hot oil cook the meatballs in 2 batches for about 2 minutes per side until all sides are browned. Set the meatballs aside when done.
Marinara Sauce:
Step 5: If needed, add more oil to the skillet. Add 1 cup of chopped onion and saute for about 5 minutes until soft and golden. Then, add 4 cloves of minced garlic and continue to cook for another 1 to 2 minutes, stirring.
Step 6: To the skillet, add 2 cans of crushed tomatoes and 2 bay leaves. Lightly boil while stirring. Return the meatballs to the pan, then partially cover the pan with a lid or cover with a splatter screen. Cook for another 30 minutes, turning the meatballs often.
Step 7: Stir in the chopped fresh basil about 5 minutes before the sauce is done. To taste, season with salt and pepper.
Spaghetti and Meatballs:
Step 8: Following the package directions, cook the pasta until al dente. Drain when done and return the pasta to the pot.
Step 9: Over the spaghetti, pour the sauce and meatballs. Toss gently and serve garnished with Parmesan cheese and fresh basil. Enjoy!
