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Ingredients
For the Meatballs
- ⅓ cup Italian-seasoned bread crumbs
- 2 Tbsp milk
- 1 Tbsp olive oil
- ½ medium white onion, finely diced
- 8 oz. ground beef
- 8 oz. ground pork
- 1 large egg, lightly beaten
- 2 Tbsp fresh Italian parsley, minced
- 1 tsp garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- 2 Tbsp Parmesan cheese, grated
- 1 (16-oz.) box spaghetti
For the Sauce
- 2 Tbsp olive oil
- 1 medium white onion, diced
- 2 tsp garlic, minced
- 1 (28-oz.) can crushed tomatoes
- 1½ Tbsp fresh parsley, minced
- ¾ tsp salt
- ½ tsp black pepper
- {optional garnish} additional fresh parsley, minced
- {optional garnish} Parmesan cheese, grated
Instructions
For the Meatballs
- Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
- Using a medium bowl, combine the bread crumbs and milk; let soak for 5 minutes.
- Meanwhile, add the olive oil to a medium frying pan and place over medium-high heat. Once hot, add the diced onions and cook for 6-7 minutes, or until onions begin to soften.
- Transfer onions and soaked bread crumbs into a large mixing bowl. Add all of the remaining meatball ingredients (beef, pork, egg, parsley, garlic, salt, pepper, oregano, red pepper and Parmesan cheese). Mix until just combined. (Tip: Take care not to overmix or the meatball may be tough.)
- Shape mixture into 1½” balls and place meatballs 1” apart on prepared baking sheet.
- Bake for 18-22 minutes, or until meatballs are no longer pink in the center.
- While the meatballs are baking, cook spaghetti according to package instructions. Drain and toss with a bit of milk to keep pasta from sticking together; set spaghetti aside.
For the Sauce
- Using a medium saucepan, add olive oil and place over medium-high heat. Once hot, add onions and cook for 5 minutes, stirring occasionally.
- Add the garlic, crushed tomatoes, parsley, salt and pepper. Reduce heat to medium-low and continue cooking for 20 more minutes, stirring occasionally.
- To serve, divide the spaghetti onto plates and top with meatballs and sauce.
- {Optional} Garnish with additional fresh parsley and grated Parmesan cheese before serving.
Notes
As the meatball recipe calls for a mix of ground beef and ground pork (and both are often sold in 16-oz. packages), I often just double the meatball recipe and then freeze the extra meatballs once they’re baked. Then just toss the frozen meatballs into a saucepan of sauce and let ‘em simmer until hot. That makes for a very quick and very easy dinner on a busy weeknight!
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Source : https://spicedblog.com/classic-spaghetti-and-meatballs.html
