Spaghetti and Meatballs

Serves 4

Ingredients

• 12 oz spaghetti
• 1 lb ground beef (80/20)
• 1/2 lb ground pork
• 1/2 cup Italian breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup milk
• 4 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 crushed tomatoes (28-oz can)
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1/4 tsp red pepper flakes
• 1 tsp sugar

Instructions

1. 1In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, milk, half the minced garlic (cloves), parsley, oregano, salt, and black pepper. Mix gently by hand until just combined — do not overmix.
2. 2Roll mixture into 1 1/2-inch meatballs (about 18–20 total) and place on a parchment-lined tray. Chill 10 minutes while you prep sauce.
3. 3Heat olive oil in a large Dutch oven over medium heat. Working in batches, brown meatballs on all sides, about 5 minutes total per batch. Transfer to a plate; they will finish cooking in the sauce.
4. 4In the same pot, add remaining olive oil and chopped onion. Cook 5–6 minutes until softened. Add remaining cloves minced garlic and cook 30 seconds until fragrant.
5. 5Stir in tomato paste, basil, red pepper flakes, and salt; cook 1 minute. Add crushed tomatoes, sugar, and black pepper. Bring to a simmer.
6. 6Return meatballs to the sauce, nestling them in. Cover partially and simmer gently 25–30 minutes, stirring occasionally, until meatballs reach 160 °F internally and sauce thickens.
7. 7Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve pasta water, then drain.
8. 8Taste sauce and adjust seasoning. Add a splash of reserved pasta water if needed to loosen. Add drained spaghetti directly to the pot and toss gently to coat.
9. 9Serve in bowls with extra grated Parmesan and chopped parsley. Optional: garlic bread on the side.
10. 10Enjoy immediately for peak comfort.