Name: Spaghetti with Meatballs: The Ultimate Comfort Food Recipe
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6-8 servings
Ingredients: 1 pound ground beef (80/20 blend); 1/2 pound ground pork; 1 cup breadcrumbs (Italian seasoned or plain with Italian seasoning); 1/2 cup grated Parmesan cheese (freshly grated); 1/4 cup chopped fresh parsley; 2 cloves garlic, minced; 1 large egg, lightly beaten; 1/4 cup milk (or water); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 1 tablespoon olive oil (for browning); 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon sugar; Salt and pepper to taste; 1 cup water (or red wine); 2 bay leaves; 1 pound spaghetti; Salt for pasta water; Grated Parmesan cheese, for serving; Fresh basil leaves, for garnish (optional)

Spaghetti with Meatballs: Is there a more comforting and universally loved dish? I think not! Imagine twirling a forkful of perfectly cooked spaghetti, coated in a rich, savory tomato sauce, and then chasing it with a juicy, tender meatball. It's a symphony of flavors and textures that's guaranteed to bring a smile to your face.

While often associated with Italian cuisine, Spaghetti with Meatballs is actually an Italian-American creation. It emerged in the late 19th and early 20th centuries as Italian immigrants, finding more readily available and affordable meat in America, began incorporating larger meatballs into their pasta dishes. This hearty and satisfying meal quickly became a staple in Italian-American households and eventually spread throughout the country, becoming a beloved classic.

What makes this dish so irresistible? For me, it's the perfect balance of simplicity and indulgence. The tangy sweetness of the tomato sauce, the savory depth of the meatballs, and the satisfying chew of the spaghetti all come together to create a truly unforgettable experience. Plus, it's a relatively easy dish to prepare, making it perfect for a weeknight dinner or a weekend gathering. Whether you're a seasoned cook or a beginner in the kitchen, you can easily whip up a batch of this crowd-pleasing favorite. So, let's get cooking and create some delicious memories with this classic comfort food!

Ingredients:

For the Meatballs:

1 pound ground beef (80/20 blend is ideal for flavor and moisture)
1/2 pound ground pork (adds richness and tenderness)
1 cup breadcrumbs (Italian seasoned preferred, or plain with added Italian seasoning)
1/2 cup grated Parmesan cheese (freshly grated is best)
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 large egg, lightly beaten
1/4 cup milk (or water)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for a little heat)
1 tablespoon olive oil (for browning the meatballs)

For the Tomato Sauce:

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon sugar (balances the acidity of the tomatoes)
Salt and pepper to taste
1 cup water (or red wine, for a richer flavor)
2 bay leaves

For the Spaghetti:

1 pound spaghetti
Salt for the pasta water
Grated Parmesan cheese, for serving
Fresh basil leaves, for garnish (optional)

Preparing the Meatballs:

In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, milk (or water), salt, pepper, and red pepper flakes (if using). Be careful not to overmix, as this can result in tough meatballs. I usually use my hands to gently incorporate all the ingredients.
Once the ingredients are just combined, start forming the meatballs. I like to use a cookie scoop to ensure they are all roughly the same size (about 1 1/2 inches in diameter). This helps them cook evenly. Gently roll each scoop of meat mixture into a smooth ball.
Place the formed meatballs on a baking sheet lined with parchment paper. This prevents them from sticking and makes cleanup easier.

Browning the Meatballs:

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. You want the oil to be hot enough to sear the meatballs, but not so hot that it burns.
Working in batches, carefully place the meatballs in the hot skillet, making sure not to overcrowd the pan. Overcrowding will lower the temperature of the oil and cause the meatballs to steam instead of brown.
Brown the meatballs on all sides, turning them occasionally with tongs. This should take about 5-7 minutes per batch. Browning the meatballs adds a lot of flavor to the sauce. Don't worry about cooking them all the way through at this point; they will finish cooking in the sauce.
Remove the browned meatballs from the skillet and set them aside on a plate.

Making the Tomato Sauce:

In the same skillet or Dutch oven you used to brown the meatballs, add the remaining 2 tablespoons of olive oil. Heat over medium heat.
Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine.
Add the dried oregano, dried basil, sugar, salt, pepper, water (or red wine), and bay leaves. Stir again to combine.
Bring the sauce to a simmer, then reduce the heat to low.

Simmering the Meatballs in the Sauce:

Gently add the browned meatballs to the simmering tomato sauce. Make sure the meatballs are mostly submerged in the sauce.
Cover the skillet or Dutch oven and let the meatballs simmer in the sauce for at least 1 hour, or up to 2 hours. The longer they simmer, the more flavorful and tender they will become. I find that 1.5 hours is the sweet spot. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or sugar to your liking. Remove the bay leaves before serving.

Cooking the Spaghetti:

While the meatballs are simmering in the sauce, cook the spaghetti according to the package directions.
Bring a large pot of salted water to a rolling boil. Salting the water is crucial for flavoring the pasta. I usually add about 1 tablespoon of salt per gallon of water.
Add the spaghetti to the boiling water and cook until al dente, which means "to the tooth" in Italian. This usually takes about 8-10 minutes, but check the package directions for specific timing.
Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to thin out the sauce if needed and help it cling to the spaghetti.
Drain the spaghetti in a colander.

Assembling and Serving:

Add the drained spaghetti to the skillet or Dutch oven with the meatballs and sauce. Toss to coat the spaghetti evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Serve the spaghetti and meatballs immediately. Garnish with grated Parmesan cheese and fresh basil leaves, if desired. A sprinkle of red pepper flakes adds a nice touch of heat.
I like to serve this with a side of garlic bread and a simple salad. Enjoy!

Conclusion:

And there you have it! This isn't just any spaghetti and meatballs recipe; it's a journey back to comforting, home-cooked goodness, elevated with simple techniques that make a world of difference. From the perfectly browned meatballs, bursting with flavor, to the rich and savory tomato sauce, every element of this dish is designed to tantalize your taste buds. I truly believe this spaghetti with meatballs recipe is a must-try for anyone seeking a classic, satisfying meal that's sure to become a family favorite. But the beauty of cooking lies in its adaptability! Feel free to experiment and make this recipe your own. For a spicier kick, add a pinch of red pepper flakes to the sauce or incorporate some Italian sausage into the meatball mixture. If you're looking for a lighter option, try using ground turkey or chicken instead of beef. You can also sneak in some finely grated zucchini or carrots into the meatballs for added nutrients – the kids will never know! Serving suggestions are endless. A simple side salad with a light vinaigrette complements the richness of the pasta perfectly. Garlic bread, toasted to golden perfection, is always a welcome addition for soaking up every last drop of that delicious sauce. For a more substantial meal, consider serving it with roasted vegetables like broccoli or asparagus. And don't forget the grated Parmesan cheese! A generous sprinkle adds a salty, savory finish that elevates the entire dish. Looking for variations? Consider baking the meatballs in the oven instead of pan-frying them for a healthier option. Or, for a fun twist, try making mini meatballs and serving them as appetizers with toothpicks. You could even use the meatball mixture to stuff bell peppers for a complete and satisfying meal. The possibilities are truly endless! I've poured my heart and soul into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's more than just a meal; it's an experience, a chance to create memories in the kitchen and around the dinner table. So, gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I'm so excited for you to try this spaghetti with meatballs recipe! Once you've had a chance to whip it up, I'd absolutely love to hear about your experience. Did you make any modifications? What did your family think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create recipes that you'll love. Happy cooking, and bon appétit! I can't wait to see what delicious creations you come up with. Don't be shy, let me know how it goes! I am sure you will enjoy this recipe as much as my family does.