Whip up this timeless Spaghetti and Meatballs dish complete with homemade marinara sauce and tender, juicy meatballs. This beloved classic never fails to impress and brings a taste of Italy right to your dinner table.
Crafting the Perfect Meal
Spaghetti and Meatballs isn’t just a dish; it’s a culinary event that starts with three key components: the pasta, a rich tomato marinara, and hearty meatballs. The beauty of this recipe is that each part complements the others, creating a delightful symphony of flavors.
Ingredients Breakdown
For the Pasta:
- Spaghetti Noodles: Classic spaghetti is the go-to choice, but feel free to substitute with any pasta you prefer or even homemade noodles for an extra touch of authenticity.
For the Marinara Sauce:
- Tomatoes: A combination of diced tomatoes, tomato sauce, and tomato paste forms the base of the sauce.
- Seasonings: Oregano, basil, salt, and pepper infuse the sauce with classic Italian flavors.
For the Meatballs:
- Meat: This recipe uses ground beef, but variations like chicken or a mix of pork and beef can add a different twist.
- Binders and Flavorings: Egg, breadcrumbs, milk, and Parmesan meld together, enhanced by parsley, garlic, and onions for meatballs that are as flavorful as they are tender.
Preparing in Advance
Marinara Sauce:
- Refrigeration: Keep freshly made sauce in the fridge for 3-4 days.
- Freezing: Cool the sauce and store in a freezer-safe bag, removing as much air as possible, and use within 3-4 months.
Meatballs:
- Refrigeration: Store cooked meatballs in the fridge for up to 4 days.
- Freezing: Freeze them post-cooking for up to 3 months.
Storing Leftovers
Combine spaghetti and meatballs in an airtight container. They will keep for 4 days in the fridge or 6 months in the freezer. Reheat on the stove or in the oven for best results.
Ingredients
Spaghetti
- 1 box (16 ounces [454g]) spaghetti noodles, cooked
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 small green bell pepper, diced
- 1 can (28 ounces [794g]) diced tomatoes
- 1 can (16 ounces [453g]) tomato sauce
- 1 can (6 ounces [170g]) tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Meatballs
- 1 pound (454g) ground beef
- 1 large egg, beaten
- ¼ cup (25g) grated Parmesan cheese
- 1 tablespoon flat-leaf parsley, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup (59ml) milk
- ¼ cup (27g) fine dry breadcrumbs
- ½ teaspoon garlic, minced
- ⅛ cup onion, finely chopped
Cooking Steps
Prepare the Sauce:
- In a large saucepan, sauté onion and bell pepper in oil until onion is translucent.
- Add garlic, cook for an additional minute.
- Stir in tomatoes, tomato sauce, and paste. Season with herbs and simmer for 20 minutes to an hour.
Make the Meatballs:
- While the sauce simmers, mix ground beef, egg, Parmesan, parsley, salt, and pepper in a bowl.
- In another bowl, soak breadcrumbs in milk with garlic and onion, then combine with meat mixture.
- Form into 1-inch balls and place on a baking sheet.
- Bake in a preheated oven at 350°F (175°C) until browned and cooked through (about 25 minutes).
- Add meatballs to the marinara sauce.
Combine and Serve:
- Toss the cooked spaghetti with the sauce and meatballs.
- Serve hot, garnished with more parsley or Parmesan if desired.
Enjoy this Spaghetti and Meatballs with a side of crisp salad or extra garlic bread for a complete meal that’s sure to become a family favorite!
