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Authentic Spaghetti and Meatballs

Authentic Spaghetti and Meatballs

Author: Annette (•‿•)
Inspired by my Italian mother-in-law Gerri, this homemade spaghetti sauce features tender beef meatballs simmered in a rich tomato sauce with garlic, basil, oregano, and Italian herbs. Slowly cooked to develop wonderful flavor, it's a comforting family dinner served over your choice of pasta.
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Prep Time:25 minutes
Cook Time:4 hours
Total Time:4 hours 25 minutes
Course: Condiments, Main Course
Cuisine: Italian
Keyword: Comfort Food, Meatballs, Slow Cooked, Tomato-Based
Servings: 10
Calories: 392cal

Equipment

Ingredients

Meatballs

  • 1½ pounds ground beef
  • ½ cup Parmesan cheese grated
  • ½ cup breadcrumbs
  • ¼ cup milk
  • ¼ cup fresh parsley finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil crushed
  • 2 teaspoons garlic powder
  • 1 large egg
  • Salt and freshly ground black pepper to taste

Spaghetti Sauce

  • 2 29-ounce cans tomato sauce
  • 1 12-ounce can tomato paste
  • 30 fluid ounces water
  • 4 cloves garlic minced
  • 2 teaspoons oregano
  • ⅛ cup fresh basil chopped (2 tablespoons)
  • ¼ cup fresh parsley finely chopped
  • 1 tablespoon onion powder
  • 2 teaspoons Italian seasoning
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 pound Italian sausage optional

For Serving

  • Cooked spaghetti or your preferred pasta
  • Freshly grated Parmesan cheese optional

Instructions

Meatballs

  1. In a large mixing bowl, combine the ground beef, Parmesan cheese, breadcrumbs, milk, parsley, oregano, basil, garlic powder, egg, salt, and pepper.
    2. Add more water, if needed, to ensure that the meatballs and sausage are submerged in the sauce.
  2. Gently mix the ingredients together using your hands until evenly combined. Avoid overworking the meat.
  3. Roll the mixture into approximately 1½-inch meatballs and set aside while preparing the sauce.

Spaghetti Sauce

  1. Combine the tomato sauce, tomato paste, water, garlic, oregano, basil, parsley, onion powder, Italian seasoning, black pepper, and salt in a large stockpot. Stir until thoroughly combined.
  2. Bring the sauce to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
  3. Carefully add the uncooked meatballs one at a time, distributing them evenly throughout the sauce. Add the optional Italian sausage.
  4. Reduce the heat to low, partially cover the pot, and simmer gently for approximately 2 to 4 hours, stirring occasionally. Avoid vigorous stirring until the meatballs have firmed up.
  5. Check that the meatballs and sausage are fully cooked. Ground beef meatballs and pork Italian sausage should reach an internal temperature of 160°F.
  6. Taste the sauce and adjust the seasonings as desired. If the sauce becomes too thick, stir in a small amount of water.
  7. Cook your preferred pasta according to the package directions. Drain and toss with a little of the prepared sauce.
  8. Serve the pasta topped with additional spaghetti sauce and meatballs.
  9. Garnish with freshly grated Parmesan cheese, if desired.

Nutrition

Calories: 392cal | Carbohydrates: 7g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 748mg | Potassium: 384mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 3mg