Italian Spaghetti Sauce with Meatballs
Italian Spaghetti Sauce with Meatballs
Introduction
There's nothing quite like a hearty, comforting plate of spaghetti and meatballs, especially when it's made from scratch with love. This recipe for Italian Spaghetti Sauce with Meatballs brings together a rich, slow-simmered tomato sauce with perfectly seasoned, tender meatballs for a meal that feels both special and wonderfully familiar. It's the kind of dish that warms you from the inside out and is sure to become a cherished family favorite.
Ingredients
- For the Meatballs:
- 1.5 lbs ground beef (80/20 lean recommended)
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for browning)
- For the Sauce:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 cup beef broth (or dry red wine for richer flavor)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- For Serving:
- 1 lb spaghetti or your favorite pasta
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Prepare the Meatballs: In a large bowl, gently combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Mix just until combined; do not overmix, as this can make the meatballs tough. Form the mixture into approximately 1.5-inch meatballs (about 20-24 meatballs).
- Brown the Meatballs: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the meatballs in batches on all sides until nicely seared. They don't need to be cooked through at this stage. Remove browned meatballs from the pot and set aside on a plate.
- Sauté Aromatics: Reduce heat to medium. Add the remaining 2 tablespoons of olive oil to the pot, if needed. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Build the Sauce: Stir in the crushed tomatoes, tomato sauce, tomato paste, beef broth (or red wine), bay leaves, dried oregano, dried basil, sugar (if using), salt, and pepper. Bring the sauce to a gentle simmer, stirring occasionally.
- Simmer the Sauce with Meatballs: Carefully return the browned meatballs to the simmering sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the pot, and let it simmer for at least 1.5 to 2 hours, or even longer, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen.
- Cook the Pasta: About 20 minutes before serving, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
- Serve: Discard the bay leaves from the sauce. Drain the pasta and serve immediately with a generous helping of the spaghetti sauce and meatballs. Garnish with fresh chopped parsley and extra grated Parmesan cheese.
Pro Tips & Notes
- Don't Overmix Meatballs: Mixing the meatball ingredients too much can result in tough, dense meatballs. Gently combine until just incorporated.
- Simmer for Flavor: The long, slow simmer is key to developing a rich, complex sauce. If you have time, let it cook for 3-4 hours on low heat.
- Adjust Sweetness: The sugar in the sauce is optional. It helps to balance the acidity of the tomatoes. Taste and adjust to your preference.
- Batch Cooking & Freezing: This sauce freezes beautifully! Make a double batch and freeze half for a quick weeknight meal. It can be stored in airtight containers for up to 3 months.
- Quality Ingredients Matter: Using good quality crushed tomatoes will make a noticeable difference in the flavor of your sauce.
Nutrition Facts (per serving)
- Calories: 650-750
- Protein: 40-50g
- Fat: 25-35g
- Carbohydrates: 60-70g
- Fiber: 7-9g
- Sodium: 800-1000mg
Frequently Asked Questions
- Q: Can I use ground turkey instead of beef for the meatballs? A: Yes, you can use ground turkey, but be aware that turkey is leaner and the meatballs might be a bit drier. You might want to add a tablespoon of olive oil or milk to the turkey mixture to help keep them moist.
- Q: How long does this spaghetti sauce last in the refrigerator? A: Stored in an airtight container, the spaghetti sauce with meatballs will last for 3-4 days in the refrigerator.
- Q: Can I make this recipe vegetarian? A: Absolutely! Omit the meatballs and replace the beef broth with vegetable broth. You can add sautéed mushrooms, lentils, or eggplant for extra body and flavor.
- Q: What kind of pasta works best with this sauce? A: While spaghetti is traditional, this robust sauce pairs wonderfully with other long pastas like fettuccine or linguine, or even shorter, heartier shapes like rigatoni or penne.