An authentic Italian family spaghetti and meatballs recipe that's huge on flavor!
Course Main Course
Cuisine American, Italian
Keyword best spaghetti and meatballs, classic spaghetti and meatballs, homemade spaghetti and meatballs
Prep Time 20mins
Cook Time 3hrs
Total Time 3hrs20mins
FOR THE SAUCE:
1tablespoonextra virgin olive oil
1cup finely diced onion
2-3minced garlic cloves
4 1/2cupstomato sauce (I bought one 33.5 ounce carton and one 8 ounce can)
2(6 ounce) cans tomato paste
4 (6 ounce)cans water (use the tomato paste cans to measure out your water)
1/2teaspoonground black pepper
4tablespoonssugar (coconut sugar works)
FOR THE MEATBALLS:
1lb.ground beef or ground bison or another pound of ground pork
1 1/2cupssoft bread crumbs (4 slices of bread ground in food processor)
1/2cupvery finely grated Parmesan cheese
1/4cupfinely chopped onion
1-3tablespoonsextra virgin olive oil for pan frying meatballs
1boxpasta, garlic bread, Parmesan cheese, fresh basil and a fresh green side salad
Heat olive oil in a very large pot or dutch oven. Sauté onion for about 5 minutes and until soft. Add garlic and sauté an additional 2 minutes.
Add tomato sauce, tomato paste, water, salt, pepper, sugar, basil and oregano. Simmer 3 hours with loose lid and stir occasionally.
While sauce is simmering; combine all meatball ingredients in a large bowl. I used my hands to thoroughly combine ingredients together.
Roll meat mixture into meatballs and pan fry in a large skillet with olive oil. You will most likely have to do this in several batches, depending on the size of your skillet. You will not want meatballs to be completely cooked, just browned around the outside.
Add meatballs to simmering sauce for the last hour of sauce cooking time.
Enjoy sauce and meatballs served over your favorite pasta.
Nutritional information includes meatballs and sauce (not pasta). I made each meatball weigh about 30 grams, which made 39 meatballs. Nutritional information is based off of each person getting about 4 medium meatballs and an equal amount of sauce. Freezing meatballs: Let the sauce and meatballs cool completely, then ladle into freezer-safe containers, leaving about an inch of room for expansion. I like to double this recipe and freeze half for a quick dinner on a busy weeknight.Meatballs and sauce will keep well in the freezer for up to about four months. When you're ready to enjoy, defrost in the fridge overnight and reheat over medium-low heat on the stovetop.While meatballs are heating, boil up some fresh spaghetti for an easy meal ready to go!