Description
A classic Italian-American dish featuring tender homemade meatballs simmered in a rich tomato sauce, served over perfectly cooked spaghetti and topped with freshly grated Parmesan cheese and optional fresh basil.
Ingredients
Scale
Tomato Sauce
- 2 (28 ounce) cans whole tomatoes (with juices)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon granulated sugar
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt & pepper, to taste
Meatballs
- 1/3 cup Italian seasoned breadcrumbs
- 1/3 cup milk (whole milk recommended)
- 1 pound ground beef
- 1/2 pound ground pork or ground Italian sausage
- 1 large egg
- 3/4 cup freshly grated Parmesan cheese (+ more for serving)
- 1/4 cup packed fresh parsley, chopped finely
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- Pepper, to taste
Pasta
- 1 pound uncooked spaghetti
- Torn or chopped fresh basil (optional, to taste)
Instructions
- Prep Ingredients: Mince all garlic cloves at once to streamline your prep. Place the canned whole tomatoes with juices into a large bowl and use your hands to gently break them up.
- Sauté Aromatics: Heat olive oil and butter in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Simmer Sauce: Add the broken-up tomatoes, Italian seasoning, oregano, sugar, and red pepper flakes to the pot. Stir to combine. Once bubbling, cover partially with the lid slightly ajar, reduce heat to medium-low or low, and simmer for 30 minutes, adjusting heat as needed to maintain a gentle simmer.
- Prepare Meatball Mixture: In a large bowl, combine breadcrumbs and milk, mixing until a paste forms. Add ground beef, ground pork or Italian sausage, egg, Parmesan cheese, parsley, minced garlic, salt, onion powder, and pepper. Mix gently with your hands until combined without overworking.
- Form Meatballs: Shape the mixture into approximately 18 meatballs, about 1 ½ inches each. Place on plates or a parchment-lined baking sheet to keep neat.
- Cook Meatballs in Sauce: Stir the sauce, then gently nestle the meatballs into the simmering sauce so they are mostly submerged. Continue simmering with lid partially open for 35-45 minutes, ensuring the meatballs reach an internal temperature of 165°F. Adjust heat as needed to maintain simmer.
- Finish and Serve: Taste the sauce and season with additional salt and pepper as desired. Cook the spaghetti according to package directions. Serve meatballs and sauce over the spaghetti, topping with extra freshly grated Parmesan and optional fresh basil.
Notes
- Using whole canned tomatoes with juices adds a fresh, robust flavor to the sauce.
- Ground pork can be substituted with Italian sausage for a spicier flavor.
- Do not over-mix the meatball mixture; overworking can make meatballs tough.
- Simmering the meatballs in sauce ensures tenderness and infuses flavor.
- To ensure meatballs are fully cooked, check that their internal temperature reaches 165°F.
- Fresh basil adds a nice herbal note but is optional.
