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–+ servings
Classic Spaghetti and Meatballs

Classic Spaghetti and Meatballs

Yield: 8 servings
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Classic, simple, no fuss dinner here with the most tender and juicy homemade meatballs and spaghetti sauce!
5 stars (8 ratings)

Ingredients

for the meatballs

  • ½ cup freshly grated Parmesan
  • ⅓ cup Panko*
  • ⅓ cup chopped fresh parsley leaves
  • ½ cup milk
  • 1 large egg
  • 1 small shallot, diced
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound lean ground beef
  • 1 pound ground pork

for the sauce

  • 2 tablespoons olive oil
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon fennel seeds
  • ¼ teaspoon crushed red pepper flakes
  • ⅓ cup dry red wine
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can petite diced tomatoes
  • 1 teaspoon sugar
  • ½ cup chopped fresh basil leaves
  • 1 pound spaghetti

Equipment

Instructions

  • Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly oil or coat with nonstick spray.
  • In a large bowl, combine Parmesan, Panko, parsley, milk, egg, shallot and garlic; season with 1 teaspoon salt and 1/2 teaspoon pepper. Let stand 10 minutes.
  • Using a wooden spoon or clean hands, add ground beef and ground pork, stirring until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 36 meatballs.
  • Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until browned, about 12-15 minutes; set aside.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, Italian seasoning, fennel seeds, and crushed red pepper flakes until fragrant, about 1 minute.
  • Stir in wine, scraping any browned bits from the bottom of the pot.
  • Stir in tomatoes and sugar; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until sauce has thickened, about 20 minutes.
  • Stir in meatballs; cover and continue to simmer until flavors have blended, about 30 minutes. Stir in basil; season with salt and pepper, to taste.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Serve immediately, topped with meatballs and sauce.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.