Spaghetti and Meatballs 🍝 Family Style Recipe!

Ingredients

• 1 lb Spaghetti (dry, broken into strands)
• 2 28 oz cans Crushed Tomatoes (strained tomatoes)
• 2 cups Water (for thinning the sauce)
• 1 cup Fresh Basil (roughly chopped)
• 1.5 tsp Salt (kosher or table salt for sauce)
• 1 lb Ground Beef (80% lean)
• 1 lb Ground Pork (fresh)
• 0.5 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 0.5 cup Fresh Parsley (chopped)
• 1 cup Breadcrumbs (plain, fine)
• 2 tsp Salt (kosher, for meatball mixture)
• 1 tsp Black Pepper (ground)
• 0.75 cup Parmesan Cheese (freshly grated)
• 2 large Eggs (beaten)

Instructions

1. Start the Tomato Sauce

   Pour the two jars of strained crushed tomatoes into a large saucepot, add 2 cups of water, 1½ tsp salt, and the chopped fresh basil. Set the heat to low and stir occasionally so the mixture doesn’t stick.

   Time: PT5M

   Temperature: low

2. Bring Sauce to a Light Simmer

   Allow the sauce to come to a gentle simmer, still on low heat, for about 5 minutes. This begins to develop flavor before the meatballs are added.

   Time: PT5M

   Temperature: low

3. Prepare the Meatball Mixture

   In a mixing bowl combine the half onion (finely chopped), 3 minced garlic cloves, 1 lb ground beef, 1 lb ground pork, ½ cup chopped parsley, 1 cup breadcrumbs, 2 tsp salt, 1 tsp ground pepper, ¾ cup grated Parmesan, and 2 beaten eggs. Use a hand mixer or your hands to blend until just combined—do not over‑mix.

   Time: PT10M

4. Form the Meatballs

   With wet hands, scoop about 1‑2 tablespoons of mixture and roll into golf‑ball‑size meatballs. Place them on a plate; you should have roughly 24‑30 meatballs.

   Time: PT5M

5. Simmer Meatballs in Sauce

   Gently drop the meatballs into the simmering sauce. Increase heat just enough to bring the sauce back to a boil, then immediately reduce to a low simmer, cover, and let cook for 45 minutes, stirring once halfway through.

   Time: PT45M

   Temperature: medium

6. Boil Water for Pasta

   While the meatballs simmer, fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.

   Time: PT10M

   Temperature: high

7. Cook Spaghetti Al Dente

   Add the spaghetti to the boiling water and cook according to package directions, usually 9‑11 minutes, until al dente. Stir occasionally to prevent sticking.

   Time: PT10M

   Temperature: high

8. Combine and Serve

   Drain the spaghetti in a colander, return to the pot, and toss with the meatball‑laden sauce. Serve hot, topped with extra grated Parmesan and a few fresh basil leaves.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g