Meatballs and Spaghetti
Total Time
Approximately 1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
4.7 out of 5 stars
(125)
Ingredients
6 servings
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 pound ground beef
- 1 1/4 cups fresh white bread crumbs (about 5 slices, crusts removed)
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper, or more to taste
- 1 teaspoon onion powder
- 1 extra-large egg, beaten
- Vegetable oil
- Olive oil
- 1 tablespoon good olive oil
- 1 cup chopped yellow onion (1 onion)
- 1 1/2 teaspoons minced garlic
- Pinch of red pepper flakes
- 1/2 cup good red wine
- 1 (14-ounce) can pureed tomatoes
- 1 (14-ounce) can chopped or diced tomatoes
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds spaghetti, cooked according to package directions
- Freshly grated Parmesan
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Preparation
Chef’s notes
The amount of sauce is a little low, doubling it is suggested for a saucier experience.
If waiting for your pot of water to boil for the spaghetti when the meatballs are ready, it's hard to overcook these. They can simmer a whole extra 20 to 30 minutes without drying out.