Description
This Homemade Spaghetti and Meatballs is the ultimate comfort food. This Homemade Spaghetti and Meatballs is the ultimate comfort food. The sauce is full of flavor. It has four garlic cloves, two shallots and a blend of crushed tomatoes and tomato sauce. Bay leaves and fresh basil add extra depth of flavor. Now for the meatballs. The meatballs use moistened bread which makes the meatballs ultra tender. A blend of herbs and garlic add great flavor to the meatballs, but the real key to these is the flour that the meatballs are coated in. The flour adds a crispy exterior to the meatballs when pan fried, making them ultra delicious. Once the meatballs are seared, they are added into the sauce and left to cook for 30 minutes to absorb all the flavor of the sauce. Serve over spaghetti for the perfect comfort food meal.
Ingredients
Meatballs
- 3/4 cup white bread, torn into small pieces (crusts removed)
- 1/2 cup milk
- 1 pound lean ground beef
- 1/4 cup grated parmesan cheese
- Salt and pepper, to taste
- 1 large egg
- 1 tablespoon fresh parsley, or 2 teaspoons dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup all-purpose flour, to dredge meatballs
- 3 tablespoons olive oil, to saute
Sauce
- 2 shallots, finely chopped
- 4 cloves garlic, grated
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can tomato sauce
- Salt and pepper to taste
- 2 bay leaves
- 1/4 cup fresh basil, finely chopped
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
Other Ingredients
- 1 pound spaghetti
Instructions
1. Make the meatballs. In a large bowl, add the white bread pieces and milk. Allow the mixture to sit for 5 minutes. To the same bowl, add the beef, cheese, salt and pepper, egg, parsley, basil, thyme, garlic and onion powder. Use your hands to combine the mixture together, then roll into 2 ½ to 3 tablespoon sized meatballs.
Place flour in a shallow bowl. Roll the meatballs through the flour mixture.
2. Pan fry the meatballs. Heat 3 tablespoons olive oil over medium heat in a large pot (you can use the same one you plan to use for the sauce), or a large skillet. Once the oil is hot, add the floured meatballs to the pan. Sauté until browned on all sides, about 6 minutes total (2 minutes per side). Remove meatballs and set aside.
3. Make the sauce. In a large pot (you may use the same one you used for the meatballs), add the shallot and garlic. Cook for 2-3 minutes, until garlic is fragrant and shallot is softened.
Add in the crushed tomatoes, tomato sauce, salt and pepper and bay leaves. Bring mixture to a light boil.
Add the meatballs back into the sauce as well as the fresh basil and parsley. Partially cover with a lid or splatter screen to reduce splatter. Cook at a gentle simmer for 30 minutes, turning meatballs occasionally. Meatballs will be tender and sauce will be thickened.
4. Serve. Serve the sauce and the meatballs over spaghetti. Serve with freshly grated parmesan cheese and enjoy!
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian