Best 3 Homemade Spaghetti And Meatballs Recipes

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Spaghetti and meatballs is a classic Italian-American dish that is a favorite of many people around the world. It is a simple dish to make, requiring only a few ingredients and steps, but it can be difficult to perfect. The key to a great spaghetti and meatballs dish is in the balance of flavors and textures. The meatballs should be flavorful and juicy, while the spaghetti should be cooked al dente and tossed in a flavorful sauce. The meatballs should be made with a combination of ground beef and pork, and seasoned with a variety of herbs and spices. The sauce should be made with a combination of tomatoes, onions, garlic, and olive oil, and simmered for several hours to develop a rich flavor.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE SPAGHETTI AND MEATBALLS



Homemade Spaghetti and Meatballs image

I have been making this spaghetti recipe, from a dear family friend, for over 25 years. It is by far the best homemade sauce and meatballs we have ever had. I've also just fried the beef and added it to the sauce, then used it to make lasagna.

Provided by Lynn1964

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 10

Number Of Ingredients 18

1 (29 ounce) can whole peeled tomatoes
19 fluid ounces tomato juice
1 (5.5 ounce) can tomato paste
1 large onion, chopped
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon crushed red pepper flakes, or to taste
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon ground cloves
1 ½ pounds lean ground beef
16 soda crackers, crushed
2 eggs, beaten
3 tablespoons grated Parmesan cheese
1 large clove garlic, crushed
1 tablespoon dried parsley
⅛ teaspoon dried thyme
1 (16 ounce) package spaghetti

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
  • Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
  • Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
  • Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Serve sauce and meatballs over cooked spaghetti.

Nutrition Facts : Calories 384 calories, Carbohydrate 47.6 g, Cholesterol 85.9 mg, Fat 11.2 g, Fiber 3.8 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 759.2 mg, Sugar 7.8 g

HOMEMADE BAKED SPAGHETTI AND MEATBALLS



Homemade Baked Spaghetti and Meatballs image

Awesome baked spaghetti and meatballs! Well worth the time!

Provided by Stephanie

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 8

Number Of Ingredients 14

2 eggs
¼ cup Italian-seasoned bread crumbs
1 ¼ pounds ground beef
¾ tablespoon dried oregano, divided
¾ tablespoon garlic powder, divided
¾ tablespoon ground black pepper, divided
¾ tablespoon dried basil, divided
1 tablespoon olive oil, or as needed
1 onion, chopped
2 (6.5 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 (6 ounce) can sliced mushrooms
1 (14 ounce) package spaghetti
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix eggs and bread crumbs together in a bowl. Add ground beef. Add 1/2 of the oregano, garlic powder, black pepper, and basil. Mix well. Shape into meatballs that are about 1 inch in diameter.
  • Heat oil in a skillet over medium-low heat. Cook meatballs in the pan with onion until golden brown, 7 to 10 minutes. Add tomato sauce, tomato paste, mushrooms, and remaining oregano, garlic powder, black pepper, and basil. Simmer for about 10 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Place spaghetti into a 9x13-inch baking pan and pour sauce evenly over the top. Top with Parmesan cheese and cover with aluminum foil.
  • Bake in the preheated oven until bubbly and and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 415 calories, Carbohydrate 49.9 g, Cholesterol 93 mg, Fat 13.5 g, Fiber 4.5 g, Protein 23.8 g, SaturatedFat 4.6 g, Sodium 653.4 mg, Sugar 7.2 g

HOMEMADE ITALIAN SPAGHETTI SAUCE AND MEATBALLS



Homemade Italian Spaghetti Sauce and Meatballs image

All good things come to those who wait and this spaghetti and meatballs recipe is proof of that. Simmer the sauce for so long really brings out the robust tomato and garlic flavors. Sprinkling Parmesan cheese at the end brings another depth of cheesy flavor. The tender meatballs soak up all the yummy sauce while cooking. Serve...

Provided by Julia Ferguson

Categories     Beef

Time 7h

Number Of Ingredients 24

SPAGHETTI SAUCE
olive oil (enough to just cover the bottom of the pan)
3-5 clove garlic, peeled
3-4 can(s) tomato paste (6 oz each)
2-3 can(s) tomato sauce (28 oz each)
1-2 can(s) tomato puree (28 oz each)
1 Tbsp Italian seasoning
1/2 - 1 Tbsp garlic powder
1 tsp ground black pepper
1-2 bay leaves
salt, to taste (the Parmesan cheese at the end will add to the saltiness as well)
1 pinch sugar
1-2 large handful of Parmesan cheese, at the end
MEATBALLS
2-3 lb ground sirloin
1-2 lb ground chuck
1 large onion, finely chopped
2-3 clove garlic, finely chopped or grated
1/2 - 1 tsp Italian seasoning
1-2 tsp ground black pepper
1 Tbsp dried parsley
1-2 handful of Italian bread crumbs
1-2 handfuls of Parmesan cheese
2-3 eggs (depends on the moisture content of the meat)

Steps:

  • 1. This makes a lot of sauce, so you will need a very large soup pot with a good weight to it.
  • 2. Cover the bottom of the pan with olive oil (you want just enough to barely cover the bottom of the pan) begin to warm the oil gently.
  • 3. Place peeled garlic cloves in oil, on low heat cook cloves until just starting to lightly blister. Do not let the garlic brown or burn. Remove garlic.
  • 4. Add tomato paste, one can at a time, thoroughly incorporating the olive oil into the tomato paste each time. I find this is easier to do with a wire whisk.
  • 5. Add tomato puree mixing thoroughly. Add tomato sauce and mix well.
  • 6. At this point, some water can be added, as the sauce will be cooking for at least 6 hours and will thicken as it cooks. I wouldn't add more than 2 of the paste cans full of water. Mix well.
  • 7. Add Italian seasoning, garlic powder, bay leaves, and salt. Additional cloves of garlic can be added. depends on how garlicky you want the sauce.
  • 8. Cover pan with lid cocked and simmer on low for at least 6 hours. Stirring occasionally, to keep the sauce from sticking to the bottom. While the sauce is getting hot, mix together the meatballs, see below.
  • 9. My mother used veal in her meatballs. The price of veal is so expensive I have started using ground sirloin and ground chuck. The rule of thumb here is to use 2 parts lean veal or sirloin to 1 part ground chuck.
  • 10. Mix together, ground sirloin (or veal), ground chuck, finely diced onion, garlic, Italian seasoning, ground black pepper, parsley, bread crumbs, Parmesan cheese, and eggs.
  • 11. Using a spoon (I like to use my large cookie scoop), take a good amount of meat mixture and roll in the palm of your hand, forming a ball. The meatballs should hold together and be about the size of a golfball. I like to get a plateful of meatballs made then drop them into the hot sauce. Then go back and make another plateful to be dropped in the sauce. Repeat until all meatballs have been added to the sauce. Gently, so as not to break up meatballs, push and stir the sauce to get the meatballs down into the sauce.
  • 12. Cover with lid cocked, so steam can escape and thicken the sauce. Simmer on low on the stovetop. After about 1/2 hour check the meatballs and stir carefully, making sure the meatballs do not stick. The sauce and meatballs should cook for at least 6 hours or longer if you like. About 1 hr before serving add a pinch of sugar and stir well, being careful not to break up the meatballs. Add the Parmesan cheese. Mom never stirred the cheese into the sauce, she just let it melt into the sauce. Be careful after adding the sugar and cheese, as they could cause the sauce to stick on the bottom. Remove bay leaves before serving.
  • 13. Serve sauce and meatballs over hot cooked pasta and a sprinkle of Parmesan cheese on top.

Tips:

  • Use high-quality ingredients for the best flavor. Fresh, ripe tomatoes, flavorful ground beef, and aromatic herbs will make a world of difference.
  • Don't skimp on the garlic. Garlic adds a savory depth of flavor to the sauce that is essential for a great spaghetti and meatballs dish.
  • Simmer the sauce for at least 30 minutes, or longer if you have time. This will allow the flavors to meld and develop.
  • Use a variety of spices to season the meatballs. Oregano, basil, thyme, and garlic powder are all good choices.
  • Brown the meatballs in a pan before adding them to the sauce. This will help to develop their flavor and prevent them from becoming dry.
  • Serve the spaghetti and meatballs with a sprinkle of grated Parmesan cheese and a side of crusty bread.

Conclusion:

Spaghetti and meatballs is a classic Italian dish that is loved by people of all ages. It is a hearty and flavorful meal that is perfect for a family dinner or a special occasion. With a few simple tips, you can make a spaghetti and meatballs dish that will impress your friends and family.

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