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Homemade Spaghetti and Meatballs photo

Spaghetti and Meatballs

Classic spaghetti with tender baked meatballs simmered in a rich tomato sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Large Bowl
  • Large skillet or pot
  • Wooden Spoon
  • Measuring cups and spoons
  • Spatula or tongs

Ingredients
  

  • 1 pound spaghetti noodles
  • 1 pound lean ground beef
  • 1 pound Italian sausage
  • 1/2 cup bread crumbs
  • 2 tablespoons milk
  • 1 large egg
  • 1/4 medium red onion, finely chopped
  • 2 tablespoons chopped parsley
  • 1 tablespoon minced garlic (for meatballs)
  • 1 teaspoon salt (for meatballs)
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic (for sauce)
  • 4 cups beef broth
  • 15 ounce can tomato sauce
  • 14 ounce can diced tomatoes
  • 6 ounce can tomato paste
  • 2 teaspoons sugar
  • 2 teaspoons salt (for sauce)
  • 2 teaspoons dried basil
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Preheat the oven to 375°F (190°C). Line a baking sheet with foil and lightly spray or oil it.
  • In a large bowl, combine the ground beef, Italian sausage, bread crumbs, milk, and egg. Add the finely chopped red onion, 1 tablespoon minced garlic, parsley, 1 teaspoon salt, and Parmesan; mix gently until just combined.
  • Form the mixture into approximately 1-inch meatballs and place them on the prepared baking sheet, spaced slightly apart.
  • Bake the meatballs for 25 minutes, until browned and cooked through.
  • While the meatballs bake, heat 1 tablespoon olive oil in a large skillet or pot over medium heat. Add 2 teaspoons minced garlic and cook until fragrant, about 30 seconds.
  • Add the beef broth, tomato sauce, diced tomatoes, tomato paste, sugar, 2 teaspoons salt, dried basil, and Worcestershire sauce to the pot; stir to combine and bring to a simmer.
  • Transfer the baked meatballs into the sauce, bring the mixture back to a simmer, then reduce heat to low and simmer gently for 20 minutes, until the sauce thickens and flavors meld.
  • Meanwhile, cook the spaghetti according to package directions until al dente; drain.
  • Serve the meatballs and sauce over the cooked spaghetti.

Notes

  • Do not overmix the meatball mixture; mix until just combined.
  • Pre-bake or brown meatballs before adding to the sauce to prevent them from falling apart.
  • Simmer the sauce gently to allow flavors to meld and the sauce to thicken.
  • Cook spaghetti until al dente for best texture.
  • Fresh tomatoes may be substituted for the canned diced tomatoes for a brighter flavor.