Easy Spaghetti and Meatballs

Ingredients

• 1 lb Ground Beef (80/20 lean ground beef)
• 1 lb Ground Pork
• 0.5 cup Panko Breadcrumbs
• 0.25 cup Whole Milk
• 1 Egg (large, lightly beaten)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.25 cup Fresh Parsley (chopped)
• 3 clove Garlic (minced)
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Olive Oil (for searing meatballs)
• 1 Yellow Onion (small, finely diced)
• 28 oz Crushed Tomatoes (canned)
• 1 tsp Dried Oregano
• 1 lb Spaghetti

Steps

1. 1

   In a small bowl, combine the panko breadcrumbs and milk. Let sit for about 5 minutes until the breadcrumbs have absorbed the liquid and formed a paste (panade).

2. 2

   In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, beaten egg, grated Parmesan cheese, chopped parsley, minced garlic, salt, and black pepper.

3. 3

   Using your hands, gently mix the ingredients together until just combined. Do not overwork the meat, as this will result in tough meatballs.

4. 4

   Shape the mixture into meatballs about 1.5 to 2 inches in diameter (roughly the size of a golf ball). You should get approximately 18-20 meatballs.

5. 5

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

6. 6

   Working in batches to avoid crowding, add the meatballs to the pot. Sear them until browned on all sides, about 2-3 minutes per side. The meatballs do not need to be cooked through at this stage. Remove the meatballs and set aside on a plate.

7. 7

   In the same pot, add the diced onion to the remaining fat. Sauté over medium heat for 5 minutes until translucent and soft.

8. 8

   Pour in the crushed tomatoes and add the dried oregano. Stir to combine, scraping up any browned bits from the bottom of the pot.

9. 9

   Carefully return the meatballs and any accumulated juices to the pot. Bring the sauce to a gentle simmer.

10. 10

    Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly.

11. 11

    While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente.

12. 12

    Drain the pasta and serve immediately topped with the meatballs and a generous amount of sauce. Garnish with extra Parmesan and parsley if desired.

Notes

For the best texture, use a mix of beef and pork. If you prefer a smoother sauce, you can use tomato purée instead of crushed tomatoes. Leftovers store well in the refrigerator for up to 3 days.

Nutrition per serving

• main
• dinner
• Italian-American
• meatballs
• pasta
• beef
• pork
• comfort food