Spaghetti and Meatballs
Tender, juicy homemade meatballs simmer low and slow in a rich tomato sauce until deeply flavorful, then pile onto a bed of spaghetti for the quintessential Italian-American dinner.
Why You'll Love This
- Classic Italian-American comfort food done right
- Meatballs simmered directly in the sauce for maximum flavor
- Great for meal prep and freezes well
Ingredients
- 1 lbground beef (80/20)
- 1/2 lbground pork
- 1 cupfresh breadcrumbs
- 1/2 cupwhole milk
- 2large eggs
- 1/2 cupgrated Parmesan cheese, plus more for serving
- 3 clovesgarlic, minced
- 1/4 cupchopped fresh parsley
- 1 1/2 tspkosher salt, divided, plus more for pasta water
- 1/2 tspblack pepper
- 3 tbspolive oil, divided
- 1small onion, diced
- 2 (28 oz) canscrushed tomatoes
- 1 tspdried oregano
- 1 lbspaghetti
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- In a small bowl, combine the breadcrumbs and milk and let sit for 5 minutes until the breadcrumbs absorb the liquid and form a paste (a panade); this keeps the meatballs tender instead of dense.
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