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Best Spaghetti and Meatballs Recipe

Best Spaghetti and Meatballs Recipe

These are the greatest meatballs you will ever make!
5 from 2 votes
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 566kcal
Author: Katherine - Yummfully

Ingredients

For the meatballs

  • 1 lb lean ground beef
  • 1 lb bulk Italian Sausage (sweet or spicy)
  • ½ cup Panko breadcrumbs
  • ¼ cup freshly grated Parmesan cheese
  • 1 egg
  • 2 tsp Italian seasoning
  • 1 tbsp dried minced onion
  • 1 tsp garlic powder
  • ⅓ cup water
  • 1 cup flour for dredging
  • ¼ cup light olive oil for frying

For the sauce:

  • 3 tbsp light olive oil
  • 1 medium-sized onion chopped
  • 3 garlic cloves minced
  • 2- 28 oz cans crushed tomatoes
  • ¼ tsp ground cinnamon
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 16 oz cooked spaghetti

Instructions

  • Place the first 9 ingredients in a large bowl. Using your hand, mix everything together until well combined, but do not overmix it.
  • Wet your hands, and divide the mixture into balls approximately the size of a small ice cream scoop.
  • Place the flour in a shallow dish and dredge the balls in the flour removing any excess.
  • In a large Dutch oven, heat the olive oil and brown the meatballs on all sides.
  • Very gently remove them and transfer them to a plate. Don’t worry about cooking them fully because they will cook in the sauce.
  • Add 3 more tablespoons of oil to the Dutch oven and saute the chopped onion and minced garlic, scraping any bits and pieces of meatballs that stuck to the bottom.
  • Pour in the crushed tomatoes, spices, salt, and pepper to taste. Bring to a boil, reduce the heat, and simmer for 5 minutes.
  • Place the meatballs into the sauce and cook them for 20 minutes.
  • Serve over freshly cooked spaghetti.

Notes

  1. DO NOT overwork the meat mixture or the fat will separate from the protein.
  2. Wet your hands before forming each meatball so they don’t stick to your hands.
  3. Make sure the Dutch oven and oil are hot before placing the meatballs inside or they will not brown properly.
  4. Don’t overcrowd the Dutch oven with meatballs, or they won’t brown, they will just cook. Brown them in batches.
 
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Nutrition

Calories: 566kcal | Carbohydrates: 64g | Protein: 35g | Fat: 21g