Spaghetti and Meatballs Recipe

Craft a hearty and satisfying meal with this spaghetti and meatballs recipe made from scratch. Featuring tender, flavorful meatballs simmered in a rich marinara sauce, this dish is perfect for family dinners or special occasions. With step-by-step instructions and easy-to-find ingredients, you’ll achieve restaurant-quality results in your own kitchen. Great for pairing with garlic bread and salad, this recipe is a versatile favorite that works for weeknight meals or entertaining guests.

Ingredients

For Cooking:

• 4 tablespoons olive oil, divided (1 tablespoon and 3 tablespoons)
• ½ cup flour (for dredging the meatballs)

Meatballs:

• ½ cup yellow onion, finely diced
• 4 cloves garlic, minced
• 2 eggs, whisked
• ½ cup half-and-half (or milk as a substitute)
• 2 teaspoons Worcestershire sauce
• 1 ¼ cup crushed Ritz crackers (or Italian breadcrumbs)
• ¼ cup Parmesan cheese
• ¼ cup fresh parsley, roughly chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon mustard powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 lb. ground beef (85% or 90% lean)
• ½ lb. ground Italian sausage (sweet or mild)
• ½ lb. ground pork

Spaghetti and Sauce:

• 2 (28 oz.) jars marinara sauce (see notes)
• 1 lb. spaghetti

For Serving:

• Fresh parsley or basil
• Parmesan cheese

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Instructions

Assemble and Brown the Meatballs:

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Sauté the onions for 4 minutes. Add the garlic and cook for an additional minute. Remove from heat and let cool.
2. In a large bowl, combine the whisked eggs, half-and-half, and Worcestershire sauce. Add the crushed Ritz crackers, stirring for 1-2 minutes to form a “panade” (this ensures tender and flavorful meatballs).
3. Mix in Parmesan cheese, parsley, Italian seasoning, mustard powder, salt, pepper, and the cooled onion/garlic mixture.
4. Gently combine the ground beef, sausage, and pork with the mixture until evenly incorporated. Avoid overmixing to prevent tough meatballs.
5. Roll the mixture into 1 ½-inch meatballs. For easier handling, coat your hands lightly with olive oil to reduce sticking.
6. Chill the meatballs in the refrigerator for 10-15 minutes. Roll them again to smooth out their shape.
7. Dredge the meatballs lightly in flour on a large plate to help them hold together while cooking.
8. Heat the remaining 3 tablespoons olive oil in the same pot over medium heat. Brown the meatballs in batches, ensuring space around each one for even cooking. Cook each meatball for about 1 ½ minutes per side (5-6 minutes total). Set aside.

Simmer the Meatballs in Sauce:

1. Wipe away any burnt bits from the pot, leaving the browned remnants for added flavor.
2. Add the marinara sauce to the pot. To prevent the sauce from thickening excessively during cooking, add about ¼ cup of water now or as needed later.
3. Gently place the browned meatballs into the sauce. Simmer over medium heat for 30 minutes, stirring occasionally.

Cook the Pasta:

1. Boil a large pot of salted water. Cook the spaghetti according to package instructions.
2. Drain the spaghetti and return it to the warm pot.
3. Ladle the sauce and meatballs over the pasta. Use kitchen tongs to gently toss everything together.

Serve:
Garnish with fresh parsley or basil and serve with Parmesan cheese. Pair with cheesy garlic bread for a complete meal.

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Why You’ll Love This Recipe

• Rich Flavor: The combination of three meats (beef, sausage, and pork) creates a robust and savory profile.
• Tender Meatballs: The panade (cracker mixture) keeps the meatballs moist and flavorful.
• Customizable: Easily adjust the seasonings or swap ingredients to suit your taste.

Tips

• Don’t Skip the Panade: This step ensures your meatballs are tender and won’t dry out during cooking.
• Avoid Overmixing: Gently combine the meat mixture to maintain a light texture.
• Test for Seasoning: Cook a small portion of the meat mixture to check the flavor before rolling all the meatballs.
• Simmering for Flavor: Allowing the meatballs to cook in the sauce deepens their flavor and ensures they’re fully cooked.

Variations and Substitutions

• Meat Options: Use ground turkey or chicken for a lighter version.
• Gluten-Free: Substitute crushed gluten-free crackers or breadcrumbs for Ritz crackers.
• Cheese Boost: Add shredded mozzarella or provolone to the sauce for a creamier dish.
• Spicy Twist: Opt for hot Italian sausage and add red pepper flakes for extra heat.

FAQs

• Can I Make the Meatballs Ahead of Time? Yes, you can prepare and brown the meatballs a day ahead. Store them in the fridge and simmer them in the sauce when ready to serve.
• Can I Freeze This Dish? Absolutely! Freeze the cooked meatballs and sauce in airtight containers for up to 3 months. Reheat over low heat before serving.
• What’s the Best Pasta for This Recipe? While spaghetti is classic, fettuccine, linguine, or penne also work well.

Serving and Suggestions

• Serve with a crisp green salad or roasted vegetables for a balanced meal.
• Pair with a robust red wine like Chianti or Cabernet Sauvignon.
• Offer garlic knots or crusty bread to mop up the sauce.