Savory Spaghetti Meatball Supper

This classic spaghetti meatball supper transforms simple ingredients into a hearty, comforting meal that's been bringing families together for generations. The homemade sauce simmers to perfection while tender, juicy meatballs bake to golden brown excellence. It's the kind of dish that fills your home with irresistible aromas and creates lasting memories around the dinner table.

I first made this recipe when my daughter brought friends home unexpectedly, and I needed to stretch our dinner plans. The look on their faces when they walked into a house filled with the aroma of simmering sauce convinced me this would become our go to family meal.

Ingredients

• Two 28 ounce cans diced tomatoes: Undrained for a chunky authentic sauce
• Sugar: Balances the acidity of the tomatoes and brings out their natural sweetness
• Dried basil: Provides that classic Italian flavor profile throughout the sauce
• Fresh minced garlic: Adds aromatic depth that dried simply cannot match
• Salt and pepper: The foundation of good seasoning for any sauce
• Soft bread crumbs: Soaked in water create the tender texture that makes these meatballs special
• Large eggs: Act as a crucial binder keeping your meatballs from falling apart
• Parmesan cheese: Brings umami rich flavor and helps with browning
• Fresh parsley: Adds bright flavor and appealing specks of green
• Ground beef and pork: In equal portions create the perfect balance of flavor and juiciness

Step-by-Step Instructions

Prepare the Sauce:

Combine all sauce ingredients in a large stockpot including diced tomatoes with their juice, sugar, dried basil, minced garlic, salt and pepper. Bring to a full boil then immediately reduce to a gentle simmer. Cover and let simmer for a full 90 minutes, stirring occasionally to prevent sticking. The slow cooking develops deep flavor as the tomatoes break down and meld with the seasonings.

Create the Meatball Mixture:

Preheat your oven to 400°F while preparing the meatballs. In a large mixing bowl, combine soft bread crumbs with water and allow them to soak for 5 minutes until fully absorbed. This crucial step creates tenderness in your meatballs. Next, add beaten eggs, grated Parmesan, fresh parsley, garlic, salt and pepper to the soaked breadcrumbs. Mix gently but thoroughly to distribute all seasonings evenly.

Add the Meat:

Add the ground beef and ground pork to your breadcrumb mixture. Using clean hands, gently combine everything together with a light touch. Overmixing will result in tough meatballs, so stop once ingredients are just combined. The mixture should feel soft but hold together when formed.

Form and Bake the Meatballs:

Shape the meat mixture into 1inch balls using a gentle rolling motion between your palms. Place formed meatballs on a greased rack positioned in a 15x10x1inch baking pan. The rack allows fat to drip away during cooking. Bake for 15 to 20 minutes until meatballs are cooked through and lightly browned on the outside.

Combine and Serve:

Gently add the baked meatballs to your simmered sauce, stirring carefully to avoid breaking them. Allow the flavors to meld for 5 to 10 minutes before serving over hot cooked spaghetti. The pasta will absorb some of the delicious sauce while the meatballs add their rich flavor to the dish.

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My absolute favorite part of this recipe is watching the sauce transform over its simmering time. What starts as bright red diced tomatoes slowly mellows into a rich, complex sauce with depth that simply cannot be achieved in quick cooking methods. Every time I make it, I sneak a taste at the halfway point just to appreciate how much it continues to develop.

Perfect Pasta Pairing

While this recipe calls for classic spaghetti, the sauce and meatballs work beautifully with any pasta shape your family enjoys. Wider noodles like fettuccine or pappardelle capture more of the chunky sauce in each bite. For younger children, consider smaller shapes like rotini or farfalle which are easier to manage with a fork. Whatever pasta you choose, be sure to cook it just to al dente as it will continue to soften slightly when tossed with the hot sauce.

Make Ahead Magic

This spaghetti and meatball recipe is ideal for meal prepping. The sauce can be made up to three days ahead and stored in the refrigerator, where its flavors will continue to develop and improve. Meatballs can be formed and refrigerated raw for 24 hours before baking, or fully cooked and refrigerated separately from the sauce for up to two days. For longer storage, both components freeze beautifully for up to three months. Just thaw overnight in the refrigerator before reheating gently on the stovetop.

Flavor Variations

The beauty of this recipe lies in its adaptability. For a spicier version, add a teaspoon of red pepper flakes to the sauce. Craving more herbs? Fresh oregano, thyme or rosemary can be added to both the sauce and meatballs. Some families love adding finely diced bell peppers, carrots or mushrooms to the sauce for extra vegetables and nutrition. For the meatballs, try substituting ground turkey for a lighter option, though you may want to add a tablespoon of olive oil to maintain juiciness.

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This recipe not only brings family together but also creates cherished memories with each meal. Enjoy the flavors and heartwarming moments!

Frequently Asked Questions

→ How do I make the meatballs tender?

To ensure tender meatballs, use fresh bread crumbs soaked in water, avoid overmixing the meat, and bake them instead of frying to retain moisture.

→ Can I use store-bought Italian sausage instead of ground pork?

Yes, you can substitute ground pork with Italian sausage for extra flavor. Adjust the seasoning slightly as the sausage is already seasoned.

→ How do I prevent the sauce from becoming too acidic?

Adding a small amount of sugar to the tomato sauce helps balance the acidity and creates a mellow, rich flavor.

→ What type of pasta pairs best with this dish?

Spaghetti is a classic choice, but you can also use fettuccine, linguine, or even a short pasta like penne if desired.

→ Can I prepare the meatballs ahead of time?

Absolutely! You can shape and bake the meatballs ahead of time, then store them in the refrigerator or freezer until ready to use.