Name: Our Favorite Spaghetti and Meatballs
Prep time: 1 h 45 min
Total time: 1 h 45 min
Yield: 0
Cuisine: Italian
Ingredients: 1/2 cup of olive oil; 12 cloves of garlic, peeled; 4 cans (28 ounces each) of whole tomatoes; 1/2 teaspoon of red pepper flakes; 2 bay leaves, dried; 2 teaspoons of kosher salt; 1 1/2 teaspoons of dried oregano; 1/2 teaspoon of freshly ground pepper; 2/3 cup of basil leaves (packed); 1 cup of day-old Italian bread, roughly torn; 1 cup of whole milk; 8 ounces of ground beef; 8 ounces of ground pork; 8 ounces of ground veal; 3 large eggs, beaten; 4 cloves of garlic, finely chopped; 1 1/4 cups of grated Parmesan cheese, divided; 3/4 cup of fresh parsley, coarsely chopped, divided; 1 teaspoon of kosher salt, plus more to taste; 1 teaspoon of dried oregano; 1/2 teaspoon of freshly ground black pepper; 1/2 teaspoon of ground fennel seeds; 1/2 teaspoon of red pepper flakes; 1/4 cup of olive oil; 1 pound of spaghetti

Who doesn't love a comforting plate of spaghetti and meatballs? It's a classic dish that brings warmth and satisfaction to any mealtime. In this article, we'll share our favorite recipe for spaghetti and meatballs and explore the secrets to making it truly unforgettable. So, grab a fork and get ready to dig in!

The Perfect Meatball

Let's start with the star of the show - the meatball. A good meatball is tender, juicy, and packed with flavor. To achieve this, we recommend using a combination of ground beef, pork, and veal. This trifecta of meats creates a well-rounded flavor profile that will have your taste buds dancing with delight.

When it comes to binding the meatball mixture together, breadcrumbs and eggs are key. They help hold everything together while adding moisture and texture. And don't forget the seasoning! A pinch of salt, pepper, garlic powder, and parsley will elevate the flavor to new heights.

Rolling and Baking

Once your meatball mixture is well-combined, it's time to roll them into perfectly sized balls. A handy tip is to wet your hands with water before rolling to prevent the mixture from sticking. Place the meatballs on a baking sheet lined with parchment paper and pop them in the oven. Baking the meatballs instead of frying them not only saves you time and effort but also results in a healthier option without sacrificing taste.

Making the Sauce

No spaghetti and meatballs are complete without a flavorful tomato sauce. While you can certainly opt for store-bought, there's something special about making it from scratch. Start by sautéing some onions and garlic in olive oil until they become fragrant. Then, add canned tomatoes, tomato paste, and a sprinkle of sugar to balance the acidity.

Simmer the sauce for at least an hour to let all the flavors meld together. The longer it simmers, the richer the taste. Don't forget to season with salt, pepper, and herbs like basil and oregano. Your kitchen will soon be filled with an irresistible aroma that will have everyone asking, "What's for dinner?"

Cooking the Spaghetti

While your meatballs are baking and the sauce is simmering, it's time to cook the spaghetti. Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. Carefully add the spaghetti and cook until al dente, which means it's cooked but still slightly firm to the bite.

Once the spaghetti is cooked, drain it and toss it with a drizzle of olive oil to prevent sticking. Now, you're ready to plate up your masterpiece!

Serving and Garnishing

Place a generous amount of spaghetti on each plate and top it with a ladleful of tomato sauce. Arrange a few meatballs on top, and if you're feeling fancy, sprinkle some freshly grated Parmesan cheese and chopped parsley. Serve with warm garlic bread or a crisp salad for a complete meal that will have everyone coming back for seconds.

So there you have it, our favorite spaghetti and meatballs recipe. It's a tried-and-true classic that never fails to impress. Now it's your turn to give it a whirl in your kitchen. Bon appétit!

Frequently asked questions

. Can I use only ground beef for the meatballs?: While you can use only ground beef, we highly recommend using a combination of beef, pork, and veal for a more flavorful and tender meatball.
. Can I freeze the meatballs?: Absolutely! Once the meatballs are baked, let them cool completely, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to three months.
. Can I use whole wheat spaghetti?: Yes, you can substitute whole wheat spaghetti for regular spaghetti if you prefer a healthier option. Just follow the cooking instructions on the package.
. Can I add vegetables to the sauce?: Definitely! Adding vegetables like bell peppers, mushrooms, or zucchini can enhance the flavor and nutritional value of the sauce. Simply sauté them along with the onions and garlic.
. Can I use gluten-free breadcrumbs?: Yes, if you have dietary restrictions, you can use gluten-free breadcrumbs without compromising the texture or taste of the meatballs.
. Can I use fresh tomatoes for the sauce?: Of course! If you have fresh tomatoes on hand, you can blanch and peel them, then chop them up to use in the sauce instead of canned tomatoes.
. Can I make the sauce ahead of time?: Absolutely! In fact, making the sauce a day or two in advance allows the flavors to develop even further. Just store it in an airtight container in the refrigerator and reheat when ready to use.
. Can I use different herbs in the sauce?: Yes, feel free to experiment with different herbs like thyme, rosemary, or marjoram to add your own personal touch to the sauce.