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meatballs in sauce on plate

Spaghetti and Meatballs

5 from 4 votes
Flavorful Italian-style meatballs simmer in a classic spaghetti sauce that's easy to make at home.  
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Ingredients

For the Meatballs

  • 1 lb. lean ground beef
  • 1 lb. Italian sausage
  • 1/2 cup dry bread crumbs
  • 1 teaspoon pepper
  • 2 tablespoons dehydrated onion
  • 4 eggs lightly beaten
  • 4 tablespoons freshly grated Parmesan cheese
  • 2 teaspoons dried basil
  • 1 teaspoon dried parsley
  • 4 cloves garlic minced
  • 1 1/2 teaspoons kosher salt*
  • *If you want you could substitute all the Italicized ingredients with 3 Tbsp. garlic bread seasoning found here.
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  • For the Sauce
  • 1 large onion chopped
  • 4-5 cloves garlic minced or pressed
  • Olive oil
  • 2 28- oz. cans crushed tomatoes
  • 16 oz. tomato sauce
  • 1-2 tablespoons sugar to taste
  • 2 teaspoons dried basil
  • 1 teaspoon Italian seasoning
  • Pinch of red pepper flakes
  • Salt and pepper to taste
  • Pinch of baking soda to help neutralize the acid

Instructions

Make the Meatballs:

  • Gently combine all meatball ingredients in a medium bowl. (It works best to use your hands, keep a box of gloves on hand if you don't want to use your bare hands). Shape into balls, whatever size you like, but I prefer using my standard cookie scoop (about 1 tablespoon) to shape meat into balls and then rolling it between my hands to make them even more round. Place on a large cookie sheet and broil until the meatballs start to brown. Remove from oven and set aside until ready to use (or freeze for later use).

Make the Sauce:

  • Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on low, uncovered, until desired consistency is reached--about 25-30 minutes for a sauce that's of medium consistency.
  • Serve over hot pasta and top with fresh parmesan if desired.   Makes about 3 dozen meatballs and enough sauce to feed 6-8 people (or more if some of those people are kids)

FREEZER MEAL INSTRUCTIONS:

  • Prepare meatballs as directed, but divide the meatballs among two freezer-safe containers. Prepare sauce through adding all ingredients to the pan, but don't simmer; rather, divide the sauce among the two containers. Freeze until ready to use. When ready to use, place in slow cooker and cook on low for about 5-6 hours, although you'll want to keep an eye on the sauce and make sure it's not burning if you go for the whole 6 hours.
Author: Kate Jones
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