Spaghetti and Meatballs

Classic beef and Italian sausage spaghetti and meatballs makes the ultimate comfort food. Tossed in a simple, flavorful tomato sauce and served over angel hair pasta, it's hard not to love this dish.

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 551kcal

Ingredients

Meatballs

1 lb. ground beef 85% lean
½ lb. mild Italian sausage
1 ½ cup yellow onion finely chopped (about 1 large onion)
1 ½ tablespoons garlic minced (about 7-8 smaller cloves)
1 cup breadcrumbs fresh
1 egg
1 teaspoon dried basil 2 teaspoons fresh
1 tablespoon dried oregano 2 tablespoons fresh
1 teaspoon black pepper
½ teaspoon kosher salt

Sauce

2 tablespoons extra virgin olive oil
1 garlic clove , whole
28 oz. tomato puree
1 cup water
2 tablespoons tomato paste
2 tablespoons dried oregano 4 tablespoons fresh
1 teaspoon black pepper freshly ground
1 teaspoon red pepper flakes
½ teaspoon kosher salt

Instructions

Make the Meatballs

In a large bowl, measure in the beef, sausage, onion, garlic, breadcrumbs, egg and spices.
Using your hands, knead the ingredients together until they are well combined and evenly dispersed.
Using an ice cream scoop (or a cookie scoop if you'd like smaller meatballs), measure out the ingredients. Form into balls in the palms of your hand.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic clove as the oil heats, letting the garlic infuse the oil.
Add the meatballs to the Dutch oven when the oil is hot.
Brown the meatballs on all sides, flipping every so often with kitchen tongs.

Make the sauce

When the meatballs have browned, pour in the tomato puree, water and paste.
Add the seasonings -- oregano, basil, pepper, salt, red pepper -- and stir until combined.
Cover the Dutch oven. Lower the heat and simmer for an hour.
Serve warm over spaghetti (or the pasta of your choice) with freshly grated parmesan cheese.

Nutrition