Spaghetti and meatballs is a classic Italian meal that everyone loves. I love to make it at home because it's easy and very fun to make! 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 so comforting.
Picking out the spaghetti.
- Look for rough textured spaghetti. Spaghetti that is matte and sandy in texture will taste much better. Also, rough textured spaghetti will help thicker sauces adhere to the spaghetti better. These are more expensive because they are made using fashioned brass or bronze dye but in my opinion, they are work every penny.
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.