Classic Spaghetti and Meatballs
I grew up on this meal - it's cheap, flavorful and filling. It'll likely be added to your bi-weekly rotation because it's so simple.
Ingredients
Ingredients (~9 servings)
- 1 1/2 cups fresh breadcrumbs
- 1/2 cup half & half
- 1 egg, lightly beaten
- 3/4 yellow onion, grated
- 6 garlic cloves, minced
- 3 Tbsp tomato paste
- ~2 lbs ground sirloin, 90/10
- 1 1/2 lbs hot Italian sausage, removed from casings
- 3/4 cup freshly grated parmesan
- 1/4 cup minced fresh basil
- 1 1/2 Tbsp Worcestershire sauce
- 1 Tbsp kosher salt
- 3/4 tsp freshly ground pepper
- 2 Tbsp olive oil
- 3/4 yellow onion, finely diced
- 7 garlic cloves, minced
- 1 1/4 tsp crushed red pepper flakes
- 1 can crushed tomatoes, 15 oz
- 1 can tomato puree, 12 oz
- 1 1/2 Tbsp sugar
- Kosher salt, to taste
- Freshly ground pepper, to taste
- Fresh basil leaves, torn
- ~1.5 lbs spaghetti, cooked to al dente
Instructions
- Soak breadcrumbs in half & half and egg for 5 minutes.
- Add remaining meatball ingredients and mix gently by hand.
- Form 18-20 meatballs using 1/4 cup scoop.
- Broil meatballs at 500F for 10-12 minutes until browned.
- Sauté onions and garlic in olive oil for 3 minutes.
- Add red pepper flakes, cook 1 minute.
- Stir in tomatoes, puree, sugar, and basil.
- Simmer sauce, then add meatballs.
- Cover and cook on low for 45 minutes.
- Toss with cooked spaghetti.
- Serve with extra basil and parmesan.
Notes
Don't overmix meatballs to keep them tender.