Spaghetti and Homemade Meatballs
Homemade meatballs are the perfect addition to any meal. This recipe combines ground beef, pork, fresh herbs, and marinara sauce for a flavorful and tender dish that pairs perfectly with spaghetti.
Servings 4
Calories 1190kcal
Ingredients
- 1 lb ground beef 80% fat or greater
- 1 lb ground pork
- ¼ large white or yellow onion finely minced
- 4 large cloves garlic finely minced
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese freshly grated (+ additional for serving)
- 2 large eggs
- ½ cup whole milk
- Salt & black pepper to taste
- 1 Tbsp fresh rosemary leaves finely chopped
- 1 Tbsp fresh parsley finely chopped
- 1 Tbsp fresh thyme leaves woody stems removed
- 16 oz box of spaghetti
- 24 oz jar of marinara sauce
- Sprigs fresh basil for garnish
Instructions
- Adjust oven racks so that the oven is divided into thirds. Preheat the oven to 400°F/200°C/Gas 6
- Add the beef, pork, onion, garlic, breadcrumbs, Parmesan cheese, eggs, and whole milk to a large mixing bowl. Season to taste with salt and black pepper.
- Add fresh chopped herbs to the bowl and combine all ingredients with clean hands until well blended. Do not overwork.
- Use an ice cream scoop to divide the meat mixture into equal-sized portions on two rimmed baking sheets. Roll each portion into a compact round ball and arrange them on the baking sheets without overcrowding, as shown.
- Place both baking sheets in the oven for 8 minutes. remove from oven and carefully turn each meatball with a spatula.
- Return to the oven, placing each baking sheet on a different rack from where it was originally. Bake for another 8-10 minutes, or until an instant-read thermometer reads 160°F/70°C when inserted into the thickest part of several of the meatballs*. Remove from heat and set aside.
- While the meatballs are baking, prepare spaghetti according to package directions. Drain and rinse to prevent sticking and set aside.
- Pour marinara sauce in a large skillet set over medium-low heat. Carefully add the meatballs to prevent splattering. (If necessary, pat any excess fat off the meatballs with paper towels before adding to the skillet). As the marinara sauce warms, carefully turn the meatballs to coat in the sauce.
- Transfer the cooked spaghetti to a large serving platter and top with the marinara sauce and meatballs. Garnish with freshly grated Parmesan cheese and a few sprigs of fresh basil immediately before serving. Enjoy!
Notes
*The meatballs will reach a safe temperature of 165°F/75°C (due to the pork) while resting and in the marina sauce.
Nutrition
Calories: 1190kcal | Carbohydrates: 108g | Protein: 64g | Fat: 55g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 252mg | Sodium: 1298mg | Potassium: 1548mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1173IU | Vitamin C: 19mg | Calcium: 252mg | Iron: 8mg