The Best Spaghetti and Meatballs You'll Ever Make (Restaurant-Quality)

Ingredients

• 1 lb Ground Beef (80/20 lean‑to‑fat ratio for juiciness)
• 0.5 lb Ground Pork (adds flavor and moisture)
• 3 cloves Garlic (minced)
• 0.5 cup Pecorino Romano Cheese (freshly grated, sharp flavor)
• 1.5 cup Plain Breadcrumbs (unseasoned, helps bind and tenderize)
• 4 Eggs (large, lightly beaten)
• 1 tsp Black Pepper (freshly cracked)
• 1.5 tsp Salt (adjust to taste)
• 2 tbsp Olive Oil (extra‑virgin for browning)
• 1 large Onion (finely chopped)
• 1 bunch Fresh Basil (leaves torn for garnish, stems for bouquet garni)
• 1 Bay Leaf (for bouquet garni)
• 28 oz Canned Peeled Tomatoes (brand "Kitchen Ready", skins removed)
• 0.5 cup Water (helps control sauce reduction)
• 1 lb Spaghetti (high‑quality dry pasta)

Instructions

1. Combine Meat Mixture

   In a large mixing bowl, combine ground beef, ground pork, minced garlic, grated Pecorino Romano, plain breadcrumbs, and the beaten eggs. Add cracked black pepper and salt, then mix with hands until just combined.

   Time: PT15M

2. Test Seasoning

   Form a small patty (about 1‑inch) and brown it in a skillet with a drizzle of olive oil for 2 minutes per side. Taste and adjust salt or pepper as needed.

   Time: PT5M

   Temperature: medium-high

3. Shape Uniform Meatballs

   Using an ice‑cream scoop (about 1‑ounce size) or your hand, portion the meat mixture into golf‑ball‑size balls and place them on a tray.

   Time: PT10M

4. Brown Meatballs

   Heat 2 tbsp olive oil in the cast‑iron braiser over medium‑high heat. Add meatballs in a single layer, turning occasionally, until all sides are golden brown, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium-high

5. Set Meatballs Aside

   Transfer browned meatballs to a plate; keep the pan with the rendered fat.

   Time: PT2M

6. Sauté Onions

   Add the chopped onion to the same pan. Cook, stirring occasionally, until translucent and slightly softened, about 5 minutes.

   Time: PT5M

   Temperature: medium

7. Add Garlic

   Stir in the remaining minced garlic and cook until fragrant, about 1 minute.

   Time: PT1M

   Temperature: medium

8. Build the Tomato Sauce

   Add the peeled tomatoes (crushed by hand), ½ cup water, bay leaf, and the basil stems tied with butcher twine. Stir to combine.

   Time: PT5M

   Temperature: medium

9. Simmer Sauce

   Bring the sauce to a gentle bubble, then reduce heat to low. Scrape the sides of the pan to incorporate any stuck bits. Simmer uncovered for 10 minutes.

   Time: PT10M

   Temperature: low

10. Finish Cooking Meatballs in Sauce

    Return the browned meatballs to the pot, ensuring they are mostly submerged. Cover partially and let simmer on low heat for 30‑45 minutes, stirring occasionally and scraping the pan sides.

    Time: PT40M

    Temperature: low

11. Cook Spaghetti

    While the meatballs finish, bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente according to package directions, usually 9‑11 minutes. Drain, reserving a cup of pasta water.

    Time: PT10M

    Temperature: 212°F

12. Combine and Serve

    Remove the bay leaf and basil stems. Toss the cooked spaghetti with the sauce, adding a little reserved pasta water if the sauce is too thick. Plate, top with extra grated Pecorino Romano and fresh torn basil leaves. Serve the remaining meatballs on the side or on top.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g