Spaghetti and Meatballs
These meatballs get roasted first to build flavor, then braised in sauce so they stay tender. The combo of pork and beef makes them really flavorful without being heavy.
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Ingredients
Ingredients (~6 servings)
- 1 1/2 Tbsp neutral oil like canola, vegetable, or avocado oil
- 3/4 cup Italian bread crumbs
- 1/3 cup whole milk
- ~4 oz grated Parmesan Reggiano 3/4 cup grated
- 3/4 a yellow onion peeled and roughly chopped
- ~8 garlic cloves peeled
- 1/2 cup Italian parsley leaves
- 1 large egg
- 1 1/2 tsp crushed red peppers
- 1 Tbsp kosher salt
- 1 1/2 tsp freshly ground pepper
- 1 1/2 lbs ground pork
- 1 1/2 lbs ground beef
- 2 jars tomato sauce (one for braising meatballs 28 oz, one for pasta)
- 1 1/2 lbs spaghetti or pasta of choice
Instructions
- Preheat oven to 425F and oil a half sheet pan.
- Soak bread crumbs in milk for 5 minutes.
- In food processor, pulse Parmesan until fine, then add onion, garlic, parsley, egg, crushed red pepper, salt, pepper, and soaked bread crumbs until cohesive.
- Add ground pork and beef to large bowl, pour in onion mixture, and mix gently but thoroughly.
- Form into 2-ounce balls and place on prepared pan.
- Roast for 15 minutes until browned.
- While meatballs roast, warm one jar of tomato sauce in large pot over low heat.
- Transfer roasted meatballs to warm sauce, bring to gentle simmer, cover, and cook 10 minutes.
- Boil pasta in salted water according to package directions, then drain.
- Warm second jar of sauce in pasta pot over medium heat for 1 minute, add drained pasta, and toss.
- Divide pasta among bowls and top with 3-4 meatballs per serving.
- Garnish with grated Parmesan and fresh parsley.
Notes
Meatballs can be refrigerated up to 3 days or frozen up to 3 months after braising.
Tried this recipe?Leave a comment below & let me know!