Meatballs with Spaghetti
Meatballs with spaghetti is the classic pasta dinner to reach for when you want something extra comforting, but still doable on a weeknight. Juicy beef and pork meatballs, a bright skillet red sauce, and spaghetti come together with layers of flavor built at every step.
Servings: 6 servings
Ingredients
- 2 slices bread crust removed
- ⅓ cup whole milk
- 1 pound ground beef
- 1 pound ground pork
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 large egg
- 3 tablespoons grated onion
- 3 cloves garlic
- 2 ounces Parmesan cheese
- 12 ounces spaghetti
For the sauce
- 1 small onion grated
- 2 cloves garlic
- ½ teaspoon red pepper flakes
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon fennel seeds
- 1 teaspoon kosher salt
- 2 28-ounce cans diced tomatoes (with juice)
Instructions
- Preheat oven to 375°F.
- Make the panade: In a small bowl, tear the slices of bread (with the crust removed) into small pieces. Add the milk and mash into a paste. Then set aside.2 slices bread, ⅓ cup whole milk
- Form the meatballs: In a large bowl, combine the beef, pork, prepared bread paste, salt, black pepper, red pepper flakes, basil, oregano, thyme, egg, onion, garlic, and Parmesan. Using your hands, combine and work together until the mixture is very evenly mixed. Do not worry about overmixing. Make sure it is evenly combined. Portion the mixture into 20 equal meatballs and set on a parchment-lined baking sheet.1 pound ground beef, 1 pound ground pork, 1 ½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper, ¼ teaspoon red pepper flakes, 1 teaspoon dried basil, ½ teaspoon dried oregano, 1 large egg, 3 tablespoons grated onion, 3 cloves garlic, 2 ounces Parmesan cheese, 1 teaspoon dried thyme
- Cook the meatballs: In a 12-inch skillet, heat 1 tablespoon of olive oil over medium heat. Add half of the meatballs and brown on all sides, about 1-2 minutes per side. Repeat with the second half of the meatballs. Once all the meatballs are browned, return to the parchment-lined baking sheet and bake in the preheated oven. Bake until the meatballs reach an internal temperature of 160°F, about 15-18 minutes.
- Prepare the sauce: Heat the same skillet the meatballs were browned in over medium heat. Add the onion and cook until translucent, 3-4 minutes. Add the garlic and red pepper flakes, basil, oregano, thyme, fennel seeds, salt, and stir until fragrant, 1 minute. Add the tomatoes and bring to a boil. Once boiling, reduce to a low simmer for 20 minutes.1 small onion, 2 cloves garlic, ½ teaspoon red pepper flakes, 1 teaspoon dried basil, ½ teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon fennel seeds, 1 teaspoon kosher salt, 2 28-ounce cans diced tomatoes (with juice)
- Assemble: When the sauce is finished, dress the spaghetti to personal preference and use the remaining sauce with the meatballs.12 ounces spaghetti
Video
Nutrition
Serving: 1serving | Calories: 741kcal