Go Back
Print Recipe

Spaghetti & Meatballs

Course: Main Courses - Beef, Main Courses - Pasta & RIce
Cuisine: Italian

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 9x13-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.