“Who doesn’t love Spaghetti & Meatballs! Classic Italian comfort food. Ground pork (not pork sausage) can be hard to find, but for best flavor, use half ground beef and half ground pork. I highly recommend Marcella Hazan’s Tomato Sauce, and don’t skip the fresh basil at the end, it really takes it to the next level.” – April Ferre
Spaghetti & Meatballs
Ingredients
For the Meatballs:
- 2 Pounds Ground Beef (80 to 85% Lean)
- – Or Substitute Half Ground Pork
- 2 Large Eggs
- 1 Cup Plain Bread Crumbs
- 1/2 Cup Milk
- 1/2 Cup Parmesan Cheese Finely Grated
- 1/2 Cup Onion Finely Minced
- 1/4 Cup Fresh Parsley Chopped
- 3 Large Cloves Garlic Minced
- 2 Teaspoons Kosher Salt
- 1 1/2 Teaspoons Italian Seasoning
- 1 Teaspoon Pepper
Other Ingredients:
- 1 Pound Spaghetti Noodles Cooked
- 48 Ounces Homemade or Store-Bought Tomato Sauce
- Parmesan Cheese Grated
- Fresh Basil Leaves Chiffonade
Instructions
- Preheat the oven to 375 degrees.
Make the Meatballs:
- In a large mixing bowl, combine all ingredients for the meatballs. Mix with hands or with a stand mixer until all ingredients are well combined.
- Measure out 1/3 cup of the ground beef mixture and shape into large meatballs. Place in a 9×13-inch baking dish. This should yield approximately 15 meatballs.
- Bake for 25 to 30 minutes or until the internal temperature reaches 165 degrees.
- Note: This makes very large meatballs, but feel free to make these smaller if you'd like, just adjust the cooking time.
Serve:
- Place a portion of the cooked spaghetti onto individual serving dishes, add meatballs and top with tomato sauce.
- Garnish with extra Parmesan cheese and fresh basil.
- Serve immediately with a nice side salad and some garlic bread.
2025 Adapted Recipe – April Ferre – Adapted from Jessica Gavin
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