Enjoy a classic delicious weeknight meal with this spaghetti and homemade meatballs recipe that comes together in under 1 hour.
There isn’t much in the food world that is more traditional then spaghetti and meatballs. It’s easy to make, it’s delicious and when it’s homemade, there’s absolutely nothing like it.
Whether you’re serving it with homemade pasta or regular spaghetti noodles, this recipe with homemade pomodoro sauce and the best meatball recipe ever is amazing!
Ingredients for this recipe:
For the Meatballs:
• 2/3 loaf of French or Italian bread submerged in cold water
• 2 small or 1 large peeled and small diced yellow onion
• 4 finely minced cloves of garlic
• 1 ½ pounds of 90/10 ground sirloin
• 1 ½ pounds of ground pork
• 4 eggs
• ¼ cup chopped fresh parsley
• 1 ½ tablespoons chopped fresh rosemary
• 3 tablespoons chopped fresh basil
• 1 heaping cup grated parmesan cheese
• 1 ½ tablespoons sea salt and ½ teaspoon pepper
For the Sauce and Spaghetti
• 1 pound uncooked spaghetti noodles
• ½ batch of pomodoro sauce
Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Procedures:
1. Preheat the oven 425°.
2. Squeeze as much of the liquid out of the water-soaked bread as possible and add to a large bowl along with all of the meatball ingredients and mix until completely combined.
3. Next for golf ball sized meatballs and place them 1” apart on cookie sheet trays lined with parchment paper.
4. Bake them at 425° for 25 to 30 minutes or until they begin to get a little brown on top and are cooked through out.
5. With 10 minutes left in the cooking process add the spaghetti to a large pot of boiling salted water and cook until al dente, about 7-8 minutes. Be sure to stir occasionally so that the noodles do not stick.
6. Remove the meatballs from the oven and place the desired serving amount for 4 people into the sauce and coat in the sauce. Remove and set aside.
7. Add the cooked spaghetti to the sauce and toss to coat.
8. Serve with meatballs overtop and garnish with parmesan cheese and parsley.
CHEF NOTES:
• I prefer to either pan sear the meatballs in olive oil until browned or cook them directly in the oven.
• Use all fresh herbs and you can add fresh oregano to the mix as well.
• This recipe makes 40 meatballs so be sure to freeze the remaining uneaten meatballs.
• REHEATING THE MEATBALLS: Add the meatballs to a casserole dish and cover off with foil. Bake in the oven for 8-10 minutes at 375° or until warm. You can also heat in the microwave. If serving with spaghetti and sauce, simply place them in a sauce pot along with the sauce and cook over low heat until warm.
• STORING AND FREEZING MEATBALLS: Store the meatballs covered in plastic in the refrigerator for up to 4 days. Meatballs freeze well covered in plastic for up to 2 months. Likewise, the pomodoro sauce freezes well, but will not if it is coated in the pasta.