Spaghetti and Meatballs

The rich, savory sauce clings to each strand of perfectly cooked spaghetti, while the tender, juicy meatballs bring a comforting warmth with every bite. The flavors meld together beautifully, creating a dish that is both hearty and satisfying.

Ingredients:

For the Meatballs:

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup milk
• 1 large egg
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
• 1/2 teaspoon sugar (optional)
• Salt and pepper to taste

For the Spaghetti:

• 1 pound spaghetti
• Salt for pasta water
• Fresh parsley or basil for garnish
• Grated Parmesan cheese for serving

Instructions:

1. Prepare the Meatballs:
   • In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, milk, egg, garlic, oregano, salt, and black pepper.
   • Mix the ingredients gently with your hands until just combined, being careful not to overmix as this can make the meatballs tough.
   • Form the mixture into 1 1/2-inch meatballs and place them on a baking sheet lined with parchment paper.
2. Cook the Meatballs:
   • Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the meatballs in batches, making sure not to overcrowd the pan.
   • Brown the meatballs on all sides, turning them gently with tongs, for about 6-8 minutes. They don’t need to be cooked through, as they will finish cooking in the sauce.
   • Once browned, remove the meatballs from the skillet and set aside.
3. Make the Sauce:
   • In the same skillet, add the chopped onion and cook until soft and translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Pour in the crushed tomatoes and tomato sauce. Stir to combine.
   • Add the fresh basil, sugar (if using), and season with salt and pepper to taste.
   • Let the sauce simmer on low heat for 10 minutes, stirring occasionally.
4. Combine Meatballs and Sauce:
   • Add the browned meatballs back to the skillet, nestling them into the sauce.
   • Cover and let the meatballs simmer in the sauce for about 30 minutes, until they are cooked through and tender, and the sauce has thickened slightly.
5. Cook the Spaghetti:
   • While the meatballs are simmering, bring a large pot of salted water to a boil.
   • Add the spaghetti and cook according to the package instructions until al dente. Drain the spaghetti, reserving a cup of pasta water.
6. Serve:
   • Toss the cooked spaghetti with the meatball sauce, adding a little reserved pasta water if the sauce is too thick.
   • Serve the spaghetti and meatballs in bowls, garnished with fresh parsley or basil and a generous sprinkle of Parmesan cheese.