Spaghetti and Meatballs
Ultra-juicy, perfectly caramelized meatballs, jam-packed with flavor and simmered in a robust marinara sauce. Truth is, these meatballs are so divine, you barely need the pasta.
This recipe was written for the Arizona Republic.
Why are these meatballs so awesome?
First, the base is commingling of ground beef and pork, a fatty blend that guarantees moist meatballs every time. If you’re opposed to pork, use 85% lean beef. Next, the onion and garlic are grated, rather than chopped, a simple step infuses the entire meatball with aromatics while avoiding any chunks. For the herbs, I used both fresh and dried; the fresh herbs add a pop of color and clean taste, while the dried herbs work their way into every nook and cranny of the meatballs during baking. Lastly, there’s a generous amount of parmesan cheese in these meatballs, which keeps them moist while adding a robust nuttiness.
Make a panade!
French for “bread mash”, a panade is a combination of starch and liquid, blended into a paste. Commonly made with bread and milk, the panade in this recipe is made with panko breadcrumbs and milk. We add the panade to the meatballs because it acts as a buffer between the protein fibers in the beef and pork, which keeps the meat from shrinking and tightening during cooking. Don’t skip this step if you want moist, juicy, meatballs.
Use panko breadcrumbs
I highly recommend panko breadcrumbs because they make a fantastic panade when blended with milk. Choose regular or gluten-free, both work here. If you only have regular breadcrumbs, no problem, you can use those as well.
Freeze some meatballs for a future meal
This recipe makes enough meatballs to serve 4 to 6 people. If you need less, make the whole batch anyway, and freeze leftover meatballs for a future meal or two. Once the meatballs have cooled, transfer them to a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Consider other sauces. I served these meatballs with a classic tomato sauce and served them over spaghetti. But they’re so versatile, you can add them to a variety of other sauces, including mushroom gravy, Swedish cream sauce, hunter sauce, garlic butter sauce, vodka cream sauce, and more. You can also add these meatballs to soup!
Spaghetti and Meatballs
Ingredients
For the Meatballs
- 1/2 cup panko breadcrumbs
- 1/2 cup milk
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup grated parmesan cheese, preferably freshly grated, plus more for serving
- 1/4 cup grated yellow onion
- 2 cloves garlic, grated
- 1 egg
- 2 tablespoons chopped fresh basil or parsley, or a combination
- 2 teaspoons Italian herb seasoning
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper
For the Marinara Sauce
- 28- ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian herb seasoning
- 1 teaspoon granulated sugar, optional
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
For Serving
- 1 pound pasta of choice, cooked according to package directions
- Fresh basil or parsley
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- To prepare the meatballs, in a large bowl, combine the panko breadcrumbs and milk and mix to combine. Let stand for 5 to 10 minutes.
- Add the beef and pork to the breadcrumb-milk mixture, along with the parmesan cheese, onion, garlic, egg, fresh parsley/basil, Italian herbs, Worcestershire sauce, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined, being careful not to overmix.
- Using a cookie scoop or your hands, gently shape the mixture into 20 to 24 meatballs, each using about 2-tablespoons of the meat mixture. If the meat is sticking to your hands, brush your hands with a little olive oil. Transfer the meatballs to the prepared pan.
- Bake for 15 to 25 minutes (timing depends on the size of your meatballs), until an instant-read thermometer reads 160 degrees. If desired, brown the meatballs under the broiler for a minute or two. Transfer the baking pan to a wire rack to cool.
- Meanwhile, to make the sauce, in a large saucepan, combine the crushed tomatoes, tomato paste, Italian seasoning, sugar (if using), 1 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes. Set the pan over medium heat and bring to a simmer. Reduce the heat to medium-low, partially cover and simmer for 10 minutes.
- When the meatballs have finished baking, add them to the sauce. Stir to coat and simmer for 2 to 3 minutes to heat through.
- Spoon the meatballs and sauce over cooked pasta and top with fresh herbs. Serve with parmesan cheese on the side.