Spaghetti and meatballs just hits differenlty at an authentic Italian restaurant. I never thought to order spaghetti and meatballs out until I went to Pasta Villa on East Ridge Road in Rochester, NY. Although they don't have a specific Spaghetti and Meatball dish, you can order spaghetti tossed in their AMZAING slow cooked red sauce and order meatball for an up charge. It is a local restaurant with amazing food that I highly recommend.
It has inspired me my homemade spaghetti and meatballs recipe below...
Spaghetti and meatballs is a classic meal idea perfect for any day of the week. Everyone has their own version of their spaghetti and meatballs recipe and I am every excited to share mine with you because it’s easy and comforting.
This recipe can easily be double or tripled. Although not a one dish type meal, the extra bit of effort will be all worth it!
Spaghetti is important when making a spaghetti and meatballs recipe.
I’ve always focused on making the meatballs as best that I can. That is until I realized that spaghetti is equally important in any spaghettis and meatballs recipe and the meatballs. Once you try better quality spaghetti, you’ll know exactly what I am talking about.
I stopped buying cheap pasta and here is why. When I came to the realization that on my box of spaghetti it said “spaghetti product” I knew that wasn’t of quality. Looking at the ingredients, I was disappointed. I began to research what makes pasta of quality for all taste, texture, and ingredients. I came to the realization that everything that I learned and applied to my picking of pasta had phenomenal results. Of course, depending upon the dish, the pasta choices will vary. However, for a rich sauce such as the tomato sauce in this recipe, we will focus on spaghetti. Without overcomplicating, here is one thing I stick to when choosing the prefect spaghettis:
- Look for rough textured spaghetti. Spaghetti that is matte and sandy in texture will taste much better and help thicker sauces adhere to the spaghetti better. These are more expensive because they are made using fashioned brass or bronze die. Rough textured spaghetti is usually made from semolina or durum wheat, making it much from flavorful.
The meatballs are also important.
I like to use ground beef and ground pork when making my meatballs. I found that ground pork makes the meatballs very flavorful. However, you can opt out of using pork if you chose to. The main ingredients I use to flavor and bind my meatballs are: the meats, breadcrumbs, herbs, garlic, Worcestershire sauce, and egg. Everything is mixed together in no specific order.
To fry the meatballs, I do so in either a deep skillet, medium saucepan, or a Dutch oven. The reason is because I also make the sauce in the same one to take advantage of the wonderful flavors from the meat balls.
The sauce is my favorite part.
Once the meatballs are cooked, I add the sauce ingredients in the same deep skillet used to make the meatballs and simmer for about 15 minutes. Then, I add my meatballs into the sauce and let it simmer for another 10 minutes. Trust me, this is one heavenly spaghetti and meatballs recipe.
- 1 lb ground beef
- ¼ lb ground pork
- ½ cup break crumbs
- 1 egg
- 1 tbsp Worcestershire sauce
- ½ tsp parsley flakes
- 1 tsp red pepper flakes
- 28 oz crushed tomatoes
- 16 oz tomato sauce
- ¼ cup freshly grated Parmigiano Reggiano
- 1 tsp dried oregano
- ½ tsp parsley flakes
- 8-10 basil leaved whole or chopped
- salt and pepper to taste
- Place a large pot of water over high heat and bring to a boil. Once the water boils, add salt and spaghetti. Cook to package instructions.
- In a medium bowl, mix together meats, Worcestershire sauce, egg, bread crumbs, garlic, parsley, red pepper flakes, salt and pepper. Mix together well until all ingredients are evenly combined. Form about 1½ inch meatballs, about the size of a small cookie scoop.
- In a deep skillet, heat 3 tablespoons of cooking oil over medium heat. Add meatballs and cook about 2 minutes on each side. If your pan is not large enough, cook meatballs in batches to avoid overcrowding the pan.
- In the same pan, add crushed tomatoes, tomato sauce, seasonings, parmesan cheese, garlic and fresh basil. Bring to a boil, stirring frequently, then turn down the heat to low and let it simmer for 15 minutes.
- After 15 minutes, add in the meatballs and simmer for about 10 more minutes on low heat. When done, remove from heat.
- To assemble, place spaghetti in a dish, and top with meatballs and sauce. To garnish, add fresh basil and freshly grated Parmigiano Reggiano.