“Spaghetti with Homemade Meatballs and Sauce”

Happy Father’s Day to all the Dad’s out there. As I remember my father who passed away this past January, it brings me joy to share one of his favorite meals. In fact, this recipe is a family favorite and one to be enjoyed whenever you’re in an Italian mood. Try my Spaghetti with Homemade Meatballs and Sauce. Feel free to freeze the meatballs and sauce for a later date. It’s a great recipe when you’re running short on time and need dinner in a hurry. Moist and full of flavor and besides who doesn’t love a good meatball.

Spaghetti with Homemade Meatballs and Sauce

So when my Mom made meatballs she always used ground turkey because it was what Dad preferred. However, I prefer to use ground beef and veal in this recipe. Use ground turkey if you like and leave all ingredients the same.

Meanwhile, prepare these delicious meatballs with ease by mixing meats, milk-soaked bread, onion, garlic, parsley, eggs, parmesan, salt, and pepper. Heat oil in a large skillet and brown meatballs on all sides. Remove to a plate while making the sauce. Add oil to skillet and saute onion and garlic. Stir in tomatoes and tomato sauce along with brown sugar, basil, salt and pepper. Nestle meatballs in tomato sauce and cook until sauce is thickened. Serve meatballs and sauce over your favorite spaghetti topped with ricotta, Parmesan cheese, and fresh basil.

Spaghetti with Homemade Meatballs and Sauce

Do you and your family like meatball sandwiches? Well, I have another perfect use for these delicious meatballs. Meatball sandwiches are a favorite of my husband’s and make an easy quick meal even for kids. Spaghetti and meatballs are usually a kid fav and they will surely enjoy a sandwich with meatballs and cheese. Just buy sausage rolls, add meatballs, sauce and cheese. I call that yummy, yum. That said, I encourage you to make a batch of meatballs and sauce and freeze in portions for sandwiches. Works out great in my house as my husband loves to go to the freezer and get dinner when I’m working late.

Spaghetti with Homemade Meatballs and Sauce

I highly recommend you place this recipe in a spot you’ll find easily. I guarantee you’ll keep the recipe handy when needing an Italian fix for your family or guests. Recipe can easily be doubled for a larger crowd when entertaining or portions for freezing. I’m all about recipes that have a double duty and this is one. Make this recipe on the weekends in prep of your busy week ahead. Have a great week!

 

Spaghetti with Homemade Meatballs and Sauce

Meatballs:

3 T. Olive oil

1-pound lean ground beef

1-pound ground veal

2 slices white bread soaked in 1/2 cup of milk

1 cup finely chopped yellow onion

4 garlic gloves, finely minced

3 T. chopped fresh flat-leaf parsley

2 large eggs

4 T. grated Parmesan cheese

1 t. fine sea salt

1/2 t. black pepper

Iced cold water, if needed (1 T. at a time)

Sauce:

3 T. Olive oil

1 medium yellow onion, chopped

2 garlic cloves, finely minced

1 – 28 oz. can San Marzano diced tomatoes

1 – 8 oz. can tomato sauce

3/4 t. light brown sugar, optional

6 fresh basil leaves, torn

1 t. kosher salt

1/2 t. black pepper

Ricotta cheese (fresh, if possible), for serving

Grated Parmesan cheese, for serving

Fresh basil leaves, for serving

1-pound package spaghetti, cooked

 

Prepare the meatballs: In a large mixing bowl, combine beef, veal, soaked bread, onion, garlic, parsley, eggs, Parmesan cheese, salt and pepper. If meat mixture seems dry, add in 1 T. cold water at a time, careful not to make mixture too wet to form 24 meatballs.

Heat Olive oil in a large skillet over medium-high heat. Fry meatballs on all sides for 10 to 12 minutes until nicely browned. Fry in batches and remove meatballs to a paper towel-lined plate.

Prepare the sauce: In a 12-inch skillet, heat Olive oil over medium heat. Add in onion and garlic, cooking for about 5 minutes until onions are soft and translucent.

Stir in tomatoes, tomato sauce, and basil to simmer on low, uncovered for 15 to 20 minutes until thickened. Toss meatballs in sauce and cook for an additional 15 minutes.

To serve: Divide spaghetti between 6 pasta bowls. Top each bowl with meatballs and sauce. Place a big dollop of ricotta on top of meatballs. Sprinkle with parmesan cheese and torn basil as desired.

Makes 6 servings.