Classic Italian Spaghetti and Meatballs
Classic Italian Spaghetti and Meatballs is a family favorite meal at our house. The whole recipe takes a little over an hour, and tastes great reheated the next day. In fact, I made them this morning and simply reheated it right before we were ready to heat. And, let me tell you, it was so nice to have that free time in the evening. I took a very nice nap, instead of cooking!
The Equipment You’ll Need
- A Dutch Oven- In my opinion, this is the best pot for simmering tomato sauce and cooking meatballs.
- A Large Pot- Use this to cook the spaghetti. My pot has a built in strainer, and I really love it.
The Ingredients You’ll Need for Classic Italian Spaghetti and Meatballs
- Tomatoes- I always use Pomi strained tomatoes. I like that they don’t contain citric acid or salt.
- Chicken Stock- I use my homemade chicken stock for the tomato sauce. Find the recipe below.
- Breadcrumbs- Use plain breadcrumbs. I like the 4C brand.
- Beef- I always use ground chuck meat. It has more fat, which produces tender meatballs.
How I Made my Meatballs and Sauce
- First, I made the tomato sauce. It’s important to cook the onion until it’s tender. And, also be sure not to let it burn.
- Next, I mixed up the meatball mixture. Of course, it’s important to make sure you mix everything up really well.
- Then, I gently rolled my meat into 12 equal sized balls. Make sure you don’t pack the balls too tightly or roll them too much. Overworking your meat results in tough balls.
- Next, I gently lowered my balls into the sauce. Once the balls are in the sauce, it’s important not to try and stir them. If you do, they will fall apart.
- Finally, I served the meatballs over my spaghetti.
I must confess, I find these meatballs absolutely irresistible. They are such a warm and comforting dish to serve on a cold night. If you like meatballs, I hope you’ll try our family’s Classic Italian Spaghetti and Meatballs.
Classic Italian Spaghetti and Meatballs
Meatballs seasoned with herbs in a homemade tomato sauce.
Ingredients
For The Tomato Sauce:
- 1 tbsp. extra virgin olive oil
- 1 cup diced onion
- 1 tbsp. minced garlic
- 1 box Pomi strained tomatoes or 28 oz. plum tomatoes, pureed
- ¼ tsp. each kosher salt and red pepper flakes
- 1 tsp. sugar
- ½ cup chicken stock
For the Meatballs and Spaghetti:
- 1 tbsp. extra virgin olive oil
- 1 cup diced onion
- 1 tbsp. minced garlic
- 1 pound ground beef chuck meat
- 1 beaten egg
- ⅓ cup each dried breadcrumbs and whole milk
- 1 tsp. each kosher salt and black pepper
- 1 tbsp. each fresh oregano, basil, and parsley
- ½ cup grated Parmesan cheese
- 1 pound spaghetti
Instructions
- Begin by making the sauce: In a Dutch oven, heat the oil and, on low heat, cook the onion until it's soft. Add the garlic and cook another minute.
- Add the rest of the ingredients and simmer for thirty minutes.
- Meanwhile, mix up the meatball mixture: In a small skillet, heat the oil, on low heat, and cook the onion until it's soft. Add the garlic and cook for a minute. Put the onions and garlic into a large bowl, along with all the other ingredients (except for the spaghetti!). Mix well. Then, make 12 round, equal sized meatballs out of the mixture.
- Add the meatballs to the sauce, without stirring them. Cover loosely, and simmer for thirty minutes or until the meatballs are cooked through.
- Meanwhile, boil the spaghetti in well salted water. Serve the meatballs on top of the spaghetti, along with additional Parmesan and basil.
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
