This recipe for Spaghetti and Meatballs is very easy with simple ingredients. I watched an old school chef from Italy make the meatballs that adds ricotta cheese and it is a game changer. I made a simple marinara using techniques like making a base sauce by going back to Marcella Hazen’s onion and butter sauce tomato sauce, then adding ingredients that I like in a marinara; for example fresh basil and a little red pepper flakes.
By the way, if you don’t have Marcella Hazen’s book here’s a link. https://amzn.to/43aT6z1. It is an authentic Italian book that she wrote that introduced America to Italian food. Although my exact sauce is not in her book, the onion and butter sauce is. I will have that in the recipe portion of this post.
What ingredients will you need for this recipe?
FOR THE MEATBALLS
- Ground Pork
- Ground Beef
- eggs
- pecorino Romano
- shallots
- parsley
- fresh white bread
- milk
- ricotta cheese
- garlic
- garlic powder
- salt
- black pepper
- red pepper flakes
- water
- oil
TOMATO SAUCE
- San Marzano tomatoes from Italy
- butter
- onions
- garlic
- red pepper flakes
- fresh basil
- olive oil
To make the best tomato sauce for your Italian dishes, San Marzano from Italy are the best. You may find some that say San Marzano “style” but they are not the same. I’ll show you some brands.https://amzn.to/41waw83
I make the onion and butter tomato sauce first which is the Marcella Hazen recipe. I prefer to use a sweet onion for this recipe because sometimes tomatoes can be a little acidic so a little sweet helps. You can also add a pinch of sugar.
When I am preparing the sauce for the meatballs, in a separate pan I add EVOO, heat to low and add the garlic and red pepper flakes You can omit the pepper flakes but I like them. Make sure you don’t burn the garlic. I immediately add the prepared tomato sauce at that point that the garlic is fragrant and has not started to brown. Add a hearty sprig of basil leaves and allow the sauce to simmer. Another trick is that I add leftover Parmigianino Reggiano rind. Adds amazing flavor to your sauce.
What would you serve with this?
I like a good salad and garlic bread with my Spaghetti and Meatballs. It just seems like the perfect fairing. Here’s my recipe for my Caesar Salad which just makes sense to have with meatballs to me. A Classic – Beautiful Caesar Salad.
My favorite things I used making this recipe:
I love a bowl for a meal better than a plate. These are my favorites at home and they are perfect for any meal. https://amzn.to/3VejQcs
Rotary Grater:https://amzn.to/4bOFZoY
Need another recipe?
Try this meatball lasagna that is perfect for your leftovers. Love this! Leftover Meatballs Lasagna
More pasta recipes:
Here’s the link for this sauce: easy instant pot meat sauce with pasta…
Here is the recipe for this homemade spaghetti and meatballs. Enjoy!
Spaghetti and Meatballs
Ingredients
- 1 lb ground beef (I prefer 80/20)
- 1 lb ground pork
- 6 oz grated Pecorino Romano
- 1 small shallot, diced
- 1/3 cup chopped parsley
- 3 large eggs
- 1 cup soft breadcrumbs (I use white sandwich bread)
- enough milk to soften the breadcrumbs
- 3-4 oz Ricotta Cheese
- 2 minced garlic cloves
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 tsp black pepper
- a pinch of red pepper flakes
- water and oil for the sheet pan
For the Sauce
- 2 28 oz cans Italian San Marzano Tomatoes
- 10 tbsp butter
- 1 onion, halved
- salt to taste
Instructions
For the Meatballs
- Preheat the oven to 450 degrees. Place the ground beef and pork in a bowl. Add the cheese, shallot, parsley, eggs, grated garlic and fresh parsley. In a separate bowl combine the breadcrumbs with the milk. Toss together until the breadcrumbs have absorbed the milk. Add the breadcrumbs, the ricotta cheese, the minced garlic, the garlic powder, the salt and pepper and red pepper flakes. Gently fold the ingredients together and form the meatballs to the size you prefer.Place the prepared meatballs on a sheet pan. Combine 90 percent water and 10% oil in a container to hold enough water to drizzle over the meatballs leaving a thin later on the bottom of the pan. Place in the oven and cook for 20 minutes.
For the Marinara Sauce
- In a bowl or food processor add the tomatoes and break them up with your hands for more of a pureed consistency. I used my food processor and pulsed them to make a chunky puree. Additionally, you can use the canned pureed tomatoes. In a pot large enough, add the tomatoes, the onions, butter and salt and cook uncovered very slow, about 45 minutes until fat forms on top stirring from time to time.
To finish the dish
- At this point you can add the meatballs to the sauce and simmer for about 20 minutes. At this time you can (if you want) remove the meatballs for plating. In a separate large skillet, add just enough tomato sauce to cover your spaghetti. I add a little pasta water, maybe about a quarter cup, then add the pasta straight from the pasta cooking pot allowing excess water to drain off and then toss until completely coated. Pile the sauced pasta in a large bowl, or individual plates or bowls. And the desired number of meatballs and top with a little more sauce. Top with fresh basil if desired and a generous shaving of parmesan cheese. Bon Appetit!