Spaghetti and Meatballs

Total Time:
1 hr
25 min
35 min

4 servings

  • Meatballs:
  • 2 slices soft white bread, torn into pieces
  • 1/2 cup milk
  • 1 pound ground beef
  • 8 ounces ground pork
  • 1 egg, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 2 tablespoons grated pecorino, plus 1/2 cup for topping
  • Kosher salt and ground black pepper
  • 1/4 cup olive oil
  • Pasta and Sauce:
  • 8 ounces spaghetti
  • 1/4 cup extra-virgin olive oil
  • 2 cups chopped fresh tomatoes
  • 1 cup chicken broth
  • 1 stick (8 tablespoons) butter
  • 1/4 cup chopped fresh basil and parsley mix, plus for garnish
  • 1 cup grated pecorino, plus for garnish
  • Kosher salt and ground black pepper
  • For the meatballs: Preheat the oven to 425 degrees F.

  • Combine the bread with the milk in a large bowl. Let soften for about 1 minute, then mash to a paste with a fork. Add the beef, pork, egg, Worcestershire, granulated garlic, granulated onion, 2 tablespoons pecorino, 2 teaspoons salt and 1/2 teaspoon pepper. Mix until well blended. Form into twelve 2-inch balls (about 1/4 cup each) and place on a plate or tray.

  • Heat the olive oil in a large skillet over medium heat. Sear the meatballs on all sides until a crust forms, about 2 minutes per side. Transfer to a baking dish.

  • Bake until cooked through, 20 to 25 minutes.

  • For the pasta and sauce: In a large pot, cook the spaghetti according to package directions. Drain and set aside.

  • To a pan over medium heat, add the olive oil, tomatoes, broth, butter, and basil and parsley. Simmer until the tomatoes are soft, 4 to 5 minutes. Add the pecorino to help thicken the sauce, and season with a pinch of salt and pepper. Stir in the cooked pasta and top with the meatballs. Garnish with some more pecorino and basil-parsley mix.

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