Best Spaghetti with Homemade Meatballs Recipe

Are you craving spaghetti? Let me share with you my Best Spaghetti with Homemade Meatballs recipe!

This classic recipe is an absolute family favorite in my household. It is comfort food at its best and the ingredients are easy to find at your grocery store.

What Can You Serve With the Best Spaghetti with Homemade Meatballs?

This great recipe would go well with these sides:

• Garlic bread
• Vegetable sides like steamed green beans or a platter of different roasted vegetables
• Caesar salad (light)
• Deconstructed Waldorf Salad

Kitchen Notes and Tips

• A mini-food processor is ideal for quickly mincing the onion and garlic to a uniform size.

Best Spaghetti with Homemade Meatballs Ingredients

• 1 lb ground beef (80% fat or greater)
• 1 lb. ground pork
• ¼ large white or yellow onion, finely minced
• 3-4 large garlic cloves, finely minced
• ½ c. Italian breadcrumbs
• 2 large eggs
• ½ c. whole milk
• 1 T. fresh rosemary leaves, finely chopped
• 1 T. fresh parsley, finely chopped
• Salt & black pepper, to taste
• 1 T. fresh thyme leaves, woody stems removed
• 1 16-oz. box spaghetti
• ¼ c. Parmesan cheese, freshly grated (+ additional for serving)
• 1 24-oz. jar marinara sauce (or crushed tomatoes, if preferred)
• Sprigs fresh basil, for garnish

Supplies used

• Cuisinart Smart Stick
• Instant Read Meat Thermometer 

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How To Make The Best Spaghetti with Homemade Meatballs

Step 1. Adjust both oven racks so that the oven is divided into thirds and pre-heat oven to 400°F.

Step 2. Mix the ground pork and beef. Add the ground meat, onion, garlic, breadcrumbs, Parmesan cheese, eggs, and whole milk to a large bowl. Season it with salt and black pepper, to taste.

Step 3. Add fresh chopped herbs to the bowl and combine all ingredients with clean hands until well blended. Do not overwork.

Step 4. Use an ice cream or cookie scoop to divide the beef mixture into equal-sized portions on two rimmed baking sheets. Roll each portion into a compact round ball and arrange on the baking sheets without overcrowding, as shown.

Step 5. Place both baking sheets in the oven for 8 minutes. Remove them from oven and carefully turn each meatball mixture with a spatula. Return to oven, placing each baking sheet on a different rack from where it was originally. Bake the raw meatballs for another 8-10 minutes, or until an instant read thermometer reads 160°F when inserted into the thickest part of several of the meatballs. Remove from heat and set aside.

Note: The meatballs will reach a safe temperature of 165°F (due to the pork sausage) while they rest and are then warmed in the marina sauce.

Cooking the spaghetti

Step 6. While the meatballs are baking, prepare a large pot of salted water to cook the spaghetti according to package directions. Cook the pasta until it’s al dente. Drain and rinse to prevent sticking and set aside.

Step 7. Pour marinara sauce in a large skillet or large saucepan and set it over medium-low heat. Carefully add the meatballs to prevent splattering. (If necessary, pat any excess fat off the meatballs with paper towels before adding to the skillet). As the marinara sauce warms, carefully turn the meatballs to coat in the sauce.

Step 8. Transfer the cooked fresh spaghetti to a large serving platter and top with the marinara sauce. Place the tender meatballs on the bed of spaghetti noodles and garnish with freshly grated Parmesan cheese. Add a few sprigs of fresh basil immediately before serving. Enjoy! 

Did you enjoy this delicious recipe of Spaghetti with Homemade Meatballs? Let me know in the comment section below. Don’t forget to follow me on my social media to stay updated on my latest recipes!

Best Spaghetti with Homemade Meatballs Recipe

Lori

Are you craving for homemade spaghetti? Let me share you my Best Spaghetti with Homemade Meatballs recipe!

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Main Course

Cuisine American

Servings 28 to 30 meatballs

Ingredients

  

• 1 lb ground beef 80% fat or greater
• 1 lbs. ground pork
• 1/4 large white or yellow onion , finely minced
• 3-4 large garlic cloves , finely minced
• 1/2 c. Italian breadcrumbs
• 2 large eggs
• 1/2 c. whole milk
• 1 T. fresh rosemary leaves , finely chopped
• 1 T. fresh parsley , finely chopped
• Salt & black pepper to taste
• 1 T. fresh thyme leaves woody stems removed
• 1 16- oz. box spaghetti
• 1/4 c. Parmesan cheese , freshly grated (+ additional for serving)
• 1 24- oz. jar marinara sauce or crushed tomatoes, if preferred
• Sprigs fresh basil for garnish

Instructions

 

• Adjust both oven racks so that the oven is divided into thirds and pre-heat oven to 400°F.
• Mix the ground pork and beef. Add the ground meat, onion, garlic, breadcrumbs, Parmesan cheese, eggs, and whole milk to a large bowl. Season it with salt and black pepper, to taste.
• Add fresh chopped herbs to the bowl and combine all ingredients with clean hands until well blended. Do not overwork.
• Use an ice cream or cookie scoop to divide the beef mixture into equal-sized portions on two rimmed baking sheets. Roll each portion into a compact round ball and arrange on the baking sheets without overcrowding, as shown.
• Place both baking sheets in the oven for 8 minutes. Remove them from oven and carefully turn each meatball mixture with a spatula. Return to oven, placing each baking sheet on a different rack from where it was originally. Bake the raw meatballs for another 8-10 minutes, or until an instant read thermometer reads 160°F when inserted into the thickest part of several of the meatballs. Remove from heat and set aside.

Cooking the spaghetti

• While the meatballs are baking, prepare a large pot of salted water to cook the spaghetti according to package directions. Cook the pasta until it's al dente. Drain and rinse to prevent sticking and set aside.
• Pour marinara sauce in a large skillet or large saucepan and set it over medium-low heat. Carefully add the meatballs to prevent splattering. (If necessary, pat any excess fat off the meatballs with paper towels before adding to the skillet). As the marinara sauce warms, carefully turn the meatballs to coat in the sauce.
• Transfer the cooked fresh spaghetti to a large serving platter and top with the marinara sauce. Place the tender meatballs on the bed of spaghetti noodles and garnish with freshly grated Parmesan cheese. Add a few sprigs of fresh basil immediately before serving. Enjoy!

Notes

1. The meatballs will reach a safe temperature of 165°F (due to the pork sausage) while they rest and are then warmed in the marina sauce.

Keyword Dinner

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