Name: Spaghetti and Meatballs
Total time: 50 min
Yield: 4 servings
Cuisine: italian-american
Ingredients: 1 lb ground beef; 8 oz ground pork; 1 large egg; 1/2 cup plain breadcrumbs; 1/4 cup whole milk; 1/2 cup parmesan cheese; 4 clove garlic; 2 tbsp fresh parsley; 1 tsp dried oregano; to taste kosher salt; to taste black pepper; 3 tbsp extra virgin olive oil; 1 small yellow onion; 1 pinch red pepper flakes; 1 can canned crushed tomatoes; 6 leaf fresh basil; 1 lb spaghetti

← Recipes · Comfort · Spaghetti and Meatballs

780 cal45g protein78g carbs30g fat980mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch50 min activeShortcut25 min active

Everyday 25nothing beyond the everyday cabinet

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Spaghetti and Meatballs

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Comfort50 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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ground beef80 percent lean1 lb

ground pork8 oz

egg1 large

plain breadcrumbs1/2 cups

whole milk1/4 cups

parmesan cheesefinely grated, plus more for serving1/2 cups

garlicminced, divided4 cloves

fresh parsleychopped2 tbsp

dried oregano1 tsp

kosher saltto taste

black pepperfreshly groundto taste

extra virgin olive oil3 tbsp

yellow onionfinely diced1 small

red pepper flakes1 pinch

canned crushed tomatoes28 oz1 can

fresh basiltorn6 leaves

spaghetti1 lb

Cook it to

Ground beef160°F / 71°C

Ground pork160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat the oven to 400 F and line a baking sheet with foil.

2Soak the breadcrumbs in the milk for 5 minutes until soft, then mash into a paste.

3In a large bowl, combine the beef, pork, egg, breadcrumb paste, grated parmesan, half the minced garlic, the parsley, oregano, 1 teaspoon salt and a generous grind of pepper. Mix gently with your hands just until combined.

4Roll the mixture into about 16 meatballs, roughly 1.5 inches across, and set them on the baking sheet. Bake 15 to 18 minutes until browned and cooked through.

5While the meatballs bake, warm 2 tablespoons olive oil in a dutch oven over medium heat. Add the diced onion with a pinch of salt and cook 6 minutes until soft.

6Add the remaining garlic and the red pepper flakes and cook 1 minute until fragrant.

7Pour in the crushed tomatoes, season with salt and pepper, and simmer gently 15 minutes, stirring now and then.

8Bring a large pot of well salted water to a boil and cook the spaghetti until just al dente. Reserve 1 cup of the pasta water, then drain.

9Nestle the baked meatballs into the sauce, cover, and simmer 5 minutes so they absorb flavor. Stir in the torn basil.

10Toss the spaghetti with a splash of pasta water and the remaining tablespoon of olive oil, then serve topped with sauce, meatballs and extra parmesan.