Real Meatballs and Spaghetti Recipe

Real Meatballs and Spaghetti is a classic Italian-American comfort dish, consisting of tender, flavorful meatballs served over a bed of spaghetti and topped with a rich tomato sauce. This recipe is all about creating the perfect balance of juicy meatballs, homemade marinara, and al dente pasta.

Ingredients:

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork for more flavor)
• 1/4 cup breadcrumbs (preferably fresh)
• 1/4 cup grated Parmesan cheese
• 1/4 cup whole milk
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Marinara Sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes (or whole tomatoes, crushed by hand)
• 1 (14.5 oz) can diced tomatoes (optional for more texture)
• 1 tablespoon sugar (optional, to balance acidity)
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

For the Spaghetti:

• 1 lb spaghetti
• Salt, for water

Instructions:

1. Make the Meatballs:

• In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, milk, egg, garlic, parsley, oregano, salt, and pepper. Use your hands to mix the ingredients until well combined, but don’t overmix as it can make the meatballs tough.
• Form the mixture into meatballs, about 1 to 1 1/2 inches in diameter. You should get around 16-20 meatballs depending on size.

2. Brown the Meatballs:

• Heat a large skillet or frying pan over medium heat and add a tablespoon of olive oil. Once hot, add the meatballs in batches (do not crowd the pan). Brown the meatballs on all sides, about 5-7 minutes. The meatballs don’t need to be fully cooked through at this point.
• Once browned, transfer the meatballs to a plate and set aside.

3. Prepare the Marinara Sauce:

• In the same skillet, add another tablespoon of olive oil. Add the chopped onion and cook over medium heat until softened and translucent, about 5 minutes.
• Add the garlic and cook for another 30 seconds until fragrant.
• Pour in the crushed tomatoes (and diced tomatoes, if using), and stir to combine. Add sugar (if using), dried basil, oregano, salt, and pepper to taste. Let the sauce simmer on low heat for 10 minutes to blend the flavors.

4. Simmer the Meatballs in the Sauce:

• Gently place the browned meatballs into the marinara sauce. Cover the pan and let the meatballs simmer in the sauce for 25-30 minutes, turning occasionally, until fully cooked through and tender. The sauce will thicken and the meatballs will absorb the flavors of the sauce.

5. Cook the Spaghetti:

• While the meatballs are simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, about 8-10 minutes.
• Drain the pasta, reserving 1/2 cup of pasta cooking water in case you need to thin the sauce later.

6. Serve:

• To serve, place a generous portion of cooked spaghetti on each plate. Spoon the meatballs and marinara sauce over the top. Garnish with extra Parmesan cheese and fresh basil or parsley if desired.

Tips:

• For juicier meatballs: Add a tablespoon or two of grated zucchini or ricotta cheese to the meatball mixture for added moisture.
• Make ahead: You can make the meatballs and sauce ahead of time. Simply refrigerate or freeze them, and reheat when needed.
• Pasta alternatives: If you’re looking for a gluten-free option, use gluten-free pasta or zucchini noodles instead of spaghetti.
• Extra cheesy: For a more indulgent meal, top with extra mozzarella cheese and broil the dish in the oven for a couple of minutes until bubbly and golden.

Enjoy this Real Meatballs and Spaghetti—a classic Italian-American comfort food that’s perfect for family dinners or a special occasion!