Italian Meatball Spaghetti
Ingredients:
For the Meatballs:
1 pound ground beef (80/20 blend recommended)
1/2 pound ground pork
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
For the Sauce:
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
28 ounces crushed tomatoes
15 ounces tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
For the Spaghetti:
1 pound spaghetti
Grated Parmesan cheese, for serving
Fresh basil leaves, for garnish (optional)
Instructions:
1. Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, bread crumbs, Parmesan cheese, egg, parsley, garlic, oregano, basil, red pepper flakes (if using), salt, and pepper. Gently mix with your hands until just combined. Do not overmix.
2. Shape the Meatballs: Roll the meat mixture into 1-inch meatballs.
3. Brown the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs and brown on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
4. Make the Sauce: In the same skillet, add 2 tablespoons of olive oil. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
5. Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Bring to a simmer, reduce heat to low, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. Season with salt and pepper to taste.
6. Cook the Spaghetti: While the sauce simmers, cook the spaghetti according to package directions until al dente. Drain the spaghetti, reserving about 1/2 cup of the pasta water.
7. Combine Everything: Add the browned meatballs to the sauce and simmer for 10 minutes to allow the flavors to meld.
8. Serve: Add the cooked spaghetti to the sauce with meatballs. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water to loosen it. Serve immediately, topped with grated Parmesan cheese and fresh basil leaves (if using).
