There is nothing quite like the smell of garlic and onions sizzling in a pan to make a house feel like a home. We all crave those meals that feel like a warm hug after a long day. When it comes to classic comfort food, **Spaghetti And Meatballs** sits right at the top of the list. It is the kind of meal that brings everyone to the table with a smile.
You might think you need an Italian grandmother to pull off the perfect plate of pasta, but that is not true at all. With a few simple tricks and the right ingredients, you can make a restaurant quality dinner right in your own kitchen. This recipe is designed to be approachable for beginners while delivering deep, complex flavors that seasoned cooks will appreciate.
We are going to ditch the jarred sauce and make something truly special today. By combining ground beef with mild Italian chicken sausage, we create a meatball that is incredibly flavorful and juicy. Plus, baking them in the oven saves you from the mess of frying. Get ready to elevate your weeknight dinner rotation with one of the **Best Spaghetti And Meatball Recipes** you will ever try.
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Why You’ll Love This Recipe
This dish balances convenience with homemade taste. You get the satisfaction of making a sauce from scratch without spending all day by the stove. The sauce comes together in about thirty minutes, which is just enough time to prep and bake the meatballs. It is the perfect timeline for a busy evening when you still want a hearty meal.
Texture is everything in a good meatball. Nobody likes a dry or tough bite. This recipe uses a technique called a panade. This is a fancy term for mixing bread with liquid before adding it to the meat. This simple step ensures every single meatball stays tender and moist. Once you try this method, you will never go back to using dry breadcrumbs again.
The flavor profile here is also unique. While many **Spaghetti Recipes With Ground Beef** can feel heavy, this one stays bright and zesty. We finish the sauce with fresh lemon juice and zest. It might sound unusual, but that little bit of acidity cuts through the richness of the meat and cheese. It wakes up the entire dish.
Finally, this meal is great for feeding a crowd or meal prepping for the week. The flavors actually get better as they sit, making it a fantastic option for leftovers. Whether you are cooking for a family of four or just want to treat yourself, this **Spaghetti And Meatballs** recipe delivers on every level.
Ingredients
To make the best **Meatball And Pasta Recipes**, you need to start with quality ingredients. Here is what you will need to gather before you start cooking.
Spicy Tomato Sauce
- 1/4 cup olive oil
- 2 small shallots, minced
- 4 garlic cloves, minced
- Kosher salt (to taste)
- Freshly cracked black pepper
- 1/2 cup chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato purée
- 1/2 tsp red pepper flakes, or more to your liking
- 2 large sprigs fresh oregano
- 4 tbsp butter
- 2 tbsp chopped fresh parsley
- 1 tsp lemon zest
- 1 tbsp lemon juice
Spaghetti & Meatballs
- 2 oz fresh Italian bread, roughly chopped into small pieces
- 1/2 cup warm water
- 2 tbsp butter
- 2 small shallots, minced
- 4 garlic cloves, minced
- 1 tsp granulated garlic
- 1/4 tsp red pepper flakes
- 1 lb ground beef
- 1/2 lb mild Italian chicken sausage (casings removed)
- 1/4 cup grated pecorino romano cheese, plus more for topping
- 1/4 cup chopped fresh parsley, plus more for topping
- 1/2 tsp kosher salt
- 3/4 lb spaghetti
Step-By-Step Instructions
Making **Baked Spaghetti And Meatballs** is easier than you think. Follow these steps to get perfect results every time.
Step 1: Prepare the Oven and Bread
First things first, you need to get your oven hot. Preheat it to 450°F. While that is heating up, grab a sheet pan and line it with a piece of parchment paper. Lightly oil the parchment to prevent any sticking later on. This makes cleanup a breeze.
Now we will start the base for the meatballs. Place your chopped fresh Italian bread into a large mixing bowl. Pour the warm water directly over the bread. Make sure the pieces are submerged. Let this sit and soak for at least 5 minutes. This mixture is the secret to keeping the meat tender.
Step 2: Start the Sauce Base
While the bread is soaking, let us get the sauce going. Heat a medium Dutch oven or a heavy bottomed pot over medium heat. Pour in the olive oil. Once the oil is shimmering and hot, add your minced shallots and garlic.
Cook these aromatics for about a minute. You want them to soften and become fragrant, but be careful not to burn the garlic. Season this base with a pinch of kosher salt and some freshly cracked black pepper. This builds the first layer of flavor.
Step 3: Simmer the Tomatoes
Pour the chicken broth into the pot with the onions and garlic. Let it simmer for just a minute to deglaze the pan. Next, stir in the crushed tomatoes and the tomato purée. Add the red pepper flakes for a little heat, the fresh oregano sprigs, and another pinch of salt.
Stir everything well and bring the sauce to a gentle bubble. Once it is bubbling, reduce the heat to medium low. You want it to simmer gently. Let it cook for 30 minutes, stirring often to prevent sticking. After 30 minutes, you can turn off the heat.
Step 4: Sauté Meatball Aromatics
While the sauce is doing its thing, we will prep the flavor base for the meat. Heat a 12 inch skillet over medium heat and add the butter. Once the butter is melted and foaming, toss in the minced shallots and garlic for the meatballs.
Cook these for a minute or so until they are soft. Stir in the granulated garlic and the red pepper flakes. This step ensures you don’t have crunchy bits of raw onion in your meatballs. Turn off the heat and let this mixture cool slightly.
Step 5: Form and Bake Meatballs
Go back to your bowl with the soaked bread. Add the ground beef, mild Italian chicken sausage, grated pecorino romano, chopped parsley, salt, and the sautéed shallot mixture you just made. Using your hands is the best way to mix this.
Mix until everything is just incorporated. Be gentle and try not to overwork the meat, or it can become tough. Form the mixture into approximately 15 meatballs, each about 2 ounces. Pack them tightly so they hold their shape.
Place the meatballs onto your prepared sheet pan. Drizzle them with a little extra olive oil to help them brown. Bake them on the top rack of your oven for 30 minutes. They should be golden brown and fully cooked through.
Step 6: Cook the Pasta
Timing is key for **Spaghetti And Meatballs**. When the meatballs have about 15 minutes left in the oven, bring a large pot of salted water to a rolling boil. Drop in your spaghetti and stir well to separate the strands.
Cook the pasta according to the package instructions until it is al dente. You want it to still have a little bit of bite since it will cook more when we toss it with the hot sauce later.
Step 7: Finish the Sauce
Turn the heat back to low under your sauce pot. Remove and discard the oregano sprigs; they have done their job. Now for the magic touch. Stir in the butter, fresh parsley, lemon zest, and lemon juice.
Taste the sauce and add more salt if needed. Transfer the baked meatballs directly from the sheet pan into the sauce. Toss them gently to coat them completely in that rich red gravy. Use tongs to move them to a serving dish if you like, or keep them in the pot.
Step 8: Combine and Serve
Drain your pasta well. Add the spaghetti directly to the pot with the remaining sauce. Stir well so every strand is coated in the spicy tomato mixture. This is much better than putting plain pasta on a plate and spooning sauce on top.
Plate the pasta and top with the meatballs. Spoon over any extra sauce from the pot. Finish the dish with a generous sprinkling of extra pecorino romano and fresh parsley. Serve immediately.
How To Store Leftovers
If you are lucky enough to have leftovers, this dish stores beautifully. Allow the **Spaghetti And Meatballs** to cool down to room temperature before packing it away. Do not leave it out for more than two hours for food safety reasons.
Transfer the pasta and meatballs into an airtight container. It will stay fresh in the refrigerator for up to 3 to 4 days. The flavors often meld together even more overnight, making lunch the next day a real treat.
To reheat, you can use the microwave or the stovetop. If using the microwave, splash a little water or broth over the pasta to keep it from drying out. Cover it loosely and heat in short intervals. On the stove, place the pasta and meatballs in a pan over medium low heat with a splash of water, stirring gently until warmed through.
Tips
Here are a few expert tips to ensure your **Spaghetti And Meatballs** turns out perfect every single time. First, do not skip the panade step. Soaking the bread in water is crucial. It creates pockets of moisture inside the meatball that fat alone cannot achieve.
When mixing the meat, use cold ingredients. If your meat gets too warm while you are working it, the fat can start to melt before it hits the oven, leading to a dry texture. Keep the meat in the fridge until you are ready to mix.
For the sauce, the lemon is a game changer. It might feel strange to add citrus to a red sauce, but it brightens the flavor profile significantly. It lifts the heavy savory notes of the garlic and onion. Trust the process on this one.
If you prefer a smoother sauce, you can use an immersion blender before adding the meatballs. However, the rustic texture of the crushed tomatoes adds a nice hearty feel that works well with the thick spaghetti noodles.
Finally, always salt your pasta water like the ocean. The pasta itself needs to be seasoned from the inside out. If the water is bland, the dish will taste flat no matter how good your sauce is.
Conclusion
There you have it. A simple yet stunning **Spaghetti And Meatballs** recipe that is sure to become a staple in your home. It is comforting, delicious, and fun to make. Whether you are cooking for a date night or a loud family gathering, this meal never disappoints.
We hope you enjoy making this as much as you will enjoy eating it. Cooking is all about sharing love through food, and this dish is pure love in a bowl. Give it a try this week and see the difference homemade makes.
If you tried this recipe, let us know how it turned out. Did you stick to the recipe or add your own twist? We love hearing about your culinary adventures in the kitchen.
FAQ
Can I Make This Gluten Free?
Yes, you can easily adapt this to be gluten free. Substitute the Italian bread with a gluten free bread option for the panade. Just make sure to toast it slightly if it is very soft. Also, use your favorite brand of gluten free spaghetti. The rest of the ingredients are naturally free of gluten.
Can I Freeze The Meatballs?
Absolutely. You can freeze the cooked meatballs separately from the sauce. Once they are baked and cooled, place them on a baking sheet in the freezer until solid. Then transfer them to a freezer bag. They will keep for up to 3 months. Thaw them in the fridge before reheating in the sauce.
Is This Sauce Very Spicy?
The recipe calls for red pepper flakes, which gives it a nice warmth but not an overwhelming burn. If you are sensitive to spice or cooking for young kids, you can reduce the amount of red pepper flakes or omit them entirely. It will still be delicious.
Why Use Chicken Sausage?
Using mild Italian chicken sausage lightens up the meatball while adding great herbal flavor. It pairs wonderfully with the beef. If you cannot find chicken sausage, you can use regular pork sausage or even turkey sausage as a substitute.
Weeknight Spaghetti And Meatballs
Ditch the jarred sauce and create restaurant-quality Spaghetti and Meatballs at home! This no-fuss recipe features juicy, oven-baked meatballs and a rich, zesty tomato sauce that comes together quickly, making it a perfect weeknight comfort meal.
Requirements
Ingredients
Instructions
- Preheat oven to 450°F. Line a sheet pan with a piece of parchment paper and lightly oil it.
- In a large mixing bowl, combine chopped Italian bread and warm water. Let soak for at least 5 minutes.
- While bread soaks, heat olive oil in a Dutch oven over medium heat. Add shallots and garlic for the sauce; cook for 1 minute until fragrant. Season with salt and pepper.
- Pour in chicken broth. Stir in crushed tomatoes, tomato purée, red pepper flakes, and oregano. Bring to a bubble, then reduce heat and simmer for 30 minutes.
- Meanwhile, melt butter in a skillet. Add shallots and garlic for the meatballs and cook until soft. Stir in granulated garlic and red pepper flakes; let cool slightly.
- To the soaked bread, add ground beef, sausage, pecorino romano, parsley, salt, and the sautéed shallot mixture. Mix gently with hands until just combined.
- Form into 15 meatballs (about 2 oz each). Place on the prepared sheet pan, drizzle with oil, and bake for 30 minutes until golden.
- While meatballs bake, cook spaghetti in a large pot of salted boiling water until al dente.
- Remove the sauce from heat. Discard oregano. Stir in butter, parsley, lemon zest, and juice. Add baked meatballs to the sauce and toss gently.
- Drain the pasta and add it directly to the pot with the sauce, stirring to coat. Serve immediately, topped with more pecorino and parsley.
Notes
Soaking the bread in water (a panade) is the secret to moist, tender meatballs. Don’t skip this step!
Use cold meat and mix gently to avoid tough meatballs. The fat should render in the oven, not while you’re mixing.
The lemon juice and zest might seem unusual, but they brighten the entire sauce and cut through the richness.
For best results, salt your pasta water generously. It should taste like the ocean to properly season the pasta from the inside out.
Nutrition
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