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Spaghetti and Meatballs

Classic spaghetti with savory baked meatballs simmered in a rich tomato sauce.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 6 servings

Ingredients

  • 1 pound spaghetti noodles
  • 1 pound lean ground beef
  • 1 pound Italian sausage
  • 1/2 cup bread crumbs
  • 2 tablespoons milk
  • 1 large egg
  • 1/4 medium red onion, finely chopped
  • 2 tablespoons chopped parsley
  • 1 tablespoon minced garlic (for meatballs)
  • 1 teaspoon salt (for meatballs)
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil for sauce
  • 2 teaspoons minced garlic (for sauce)
  • 4 cups beef broth
  • 15 ounce can tomato sauce
  • 14 ounce can diced tomatoes
  • 6 ounce can tomato paste
  • 2 teaspoons sugar
  • 2 teaspoons salt (for sauce)
  • 2 teaspoons dried basil
  • 1 teaspoon Worcestershire sauce

Instructions

  • Preheat the oven to 375°F. Line a baking sheet with foil and spray or lightly oil it.
  • In a large bowl, combine the ground beef, Italian sausage, bread crumbs, milk, and egg. Add the finely chopped red onion, 1 tablespoon minced garlic, 1 teaspoon salt, chopped parsley, and grated Parmesan; mix gently until just combined.
  • Scoop or roll the mixture into roughly 1-inch meatballs and place them on the prepared baking sheet, leaving space between each.
  • Bake the meatballs for 25 minutes, or until browned and cooked through.
  • While the meatballs bake, heat 1 tablespoon olive oil in a large skillet or pot over medium heat. Add 2 teaspoons minced garlic and cook until fragrant, about 30 seconds.
  • Add the beef broth, tomato sauce, diced tomatoes, tomato paste, 2 teaspoons sugar, 2 teaspoons salt, dried basil, and Worcestershire sauce to the pot; stir to combine and bring to a simmer.
  • Carefully add the baked meatballs to the sauce, bring the sauce to a gentle simmer, then reduce heat to low and simmer for 20 minutes, until the sauce thickens and flavors meld.
  • While the sauce simmers, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente; drain.
  • Serve the hot meatball sauce over the cooked spaghetti.

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Large Bowl
  • large skillet or pot
  • Wooden Spoon
  • pot (for pasta)
  • Measuring Cups and Spoons

Notes

  • Do not overmix the meatball mixture; mix until just combined.
  • Pre-bake or brown meatballs before adding to the sauce so they hold together.
  • Simmer the sauce gently to allow flavors to meld and to thicken the sauce.
  • Cook spaghetti to al dente according to package directions to avoid mushy pasta.
  • Fresh tomatoes may be substituted for the canned diced tomatoes for a fresher flavor.