Print
Ingredients
Scale
- 3 slices white bread (crusts removed, diced or torn into pieces)
- 2/3 cup cold water
- 1 lb lean ground beef (7%-15% fat)
- 1 lb Sweet Ground Italian sausage (casings removed)
- 1/4 cup grated parmesan cheese (plus more for serving)
- 4 cloves garlic (minced)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 large egg
- 3/4 cup all-purpose flour (for dredging meatballs)
- 3 Tbsp light olive oil (for sautéing or use vegetable oil)
- 1 medium yellow onion (1 cup chopped)
- 4 cloves garlic (minced)
- 56 oz crushed tomatoes (from 2 – 28 oz cans)
- 2 bay leaves (optional)
- Salt & pepper (to taste)
- 2 Tbsp basil (finely minced, plus more for garnish)
- 1 lb spaghetti
Instructions
- Soak the bread pieces in 2/3 cup of water for 5 minutes, then mash them with a fork.
- In a large mixing bowl or using a stand mixer with a paddle attachment, combine the ground beef, sausage, parmesan, minced garlic, salt, black pepper, egg, and the mashed breadcrumbs. Mix thoroughly until everything is well blended.
- Shape the mixture into meatballs about 1 1/2 inches in diameter (roughly the size of a flat ice cream scoop). Roll the meatballs in flour, shaking off any excess. Heat a large, heavy skillet or Dutch oven over medium heat with 3 tablespoons of oil. Cook the meatballs in two batches, ensuring not to overcrowd the pan, until they are browned on all sides, which should take about 6 minutes total (2 minutes per side). Remove the meatballs from the skillet and set them aside; they do not need to be fully cooked at this stage.
- In the same skillet, add more oil if necessary and sauté the chopped onion over medium heat, stirring frequently until it becomes soft and golden, about 5 minutes. Add the minced garlic and stir for 1-2 minutes until fragrant.
- Incorporate the crushed tomatoes and bay leaves, then bring the mixture to a light boil (stir to ensure it’s actually boiling and not just bubbling).
- Return the meatballs to the skillet with the tomato sauce, partially cover the pan, and let it simmer gently for 30 minutes, turning the meatballs occasionally. The meatballs will become tender, and the sauce will thicken. A few minutes before finishing, stir in the chopped fresh basil and season with salt and pepper to taste. While the meatballs are simmering, prepare the pasta.
- Cook the spaghetti according to the package instructions in salted water until al dente (or to your preferred doneness). Drain and return the pasta to the pot.
- Combine the spaghetti with the sauce and meatballs, tossing gently to mix. For a family-style presentation, transfer everything to a large serving platter, garnish with parmesan cheese and fresh basil, and serve hot.
Notes
TECHNIQUE TIP: Cook pasta as sauce and meatballs simmer, so it’s ready at the same time.
STORAGE: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
SUBSTITUTION: If you prefer, substitute Italian sausage with ground turkey for a leaner option.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Calories: 696 kcal
- Sugar: 11 g
- Sodium: 1112 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Carbohydrates: 73 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 101 mg
