Spaghetti and Meatballs Recipe

With 3 kinds of meat, these balls might just be the most flavorful and juicy in all the land.
November 30, 2017, 2:00pm
Spaghetti and Meatballs Recipe
Photo by Heami Lee

Servings: 8
Prep time: 20 minutes
Total time: 2 hours

Ingredients

for the marinara sauce:
¼ cup|60 ml extra-virgin olive oil
5 garlic cloves, minced
1 medium yellow onion, diced
3 tablespoons tomato paste
6 cups|1.4 liters tomato puree
3 tablespoons granulated sugar
2 fresh bay leaves

for the meatballs:
3 slices day old (or older) white bread
¼ cup|60 ml whole milk
½ pound|225 grams ground beef
½ pound|225 grams ground pork
½ pound|225 grams ground veal
1 cup finely grated Parmesan cheese
½ cup breadcrumbs
½ cup finely grated Pecorino Romano cheese
3 tablespoons olive oil, plus more for cooking
1 tablespoon crushed chile flakes
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
3 large eggs
canola oil, for greasing

Advertisement

to serve:
1 pound|450 grams spaghetti
minced parsley
freshly grated parmesan cheese

Directions

  1. Make the marinara sauce: Heat the olive oil in a large dutch oven over medium. Add the garlic and onion and cook until translucent and fragrant, about 5 minutes. Stir in the tomato paste and continue to cook until the color deepens into a dark red and raw, “tinny” taste disappears, about 5 minutes. Pour in the tomato puree, sugar, and bay leaves and season with salt and pepper. Bring to a boil, then reduce the heat to maintain a simmer. Cook for 1 hour, then keep warm.
  2. Meanwhile, make the meatballs: In a large bowl and using your hands, tear the white bread into small pieces. Pour the milk over and mix to form a wet bread crumb. Add the meats, cheeses, breadcrumbs, olive oil, chile flakes, pepper, salt, and eggs. Work mixture with your hands until evenly combined.
  3. Rub a few drops of canola oil into the palm of your hands, then form a golf ball-sized ball from the meat mixture. Place on a parchment paper-lined baking sheet. Repeat with remaining meat mixture, reapplying more canola oil to your hands as needed to avoid sticking.
  4. Heat about 2 tablespoons olive oil a large skillet over high. Working in batches, sear the meatballs until deep brown on all sides, about 3 minutes. Remove the balls from pan and immediately place into pot of simmering marinara sauce until cooked through, about 1 hour.
  5. To serve, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, about 9 minutes. Drain, the transfer the spaghetti to a large serving platter. Top with the meatballs and marinara sauce and garnish with parsley and grated parmesan cheese.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.


WATCH: Matty's Classic Marinara and Meatballs