Everyone needs a great Classic Spaghetti and Meatballs recipe and this version, paired with garlic bread and a Caesar salad, is the best I’ve ever had!
All weekend long I’ve lived vicariously through friends, family and complete stranger’s Facebook and Instagram shares of various Easter celebrations. I loved seeing all the colorful eggs, an assortment of Easter dinners (everything from ham and deviled eggs, to lamb and this Classic Spaghetti and Meatballs recipe), the beautiful spring flowers and everyone dressed in their Easter best.
Growing up we always had elaborate holiday celebrations for every. single. holiday. and while I have inherited much of my Mother’s holiday enthusiasm, I feel like I have seriously lacked in holiday fun in recent years.
My Mom always (and still does) decorated for every holiday, with some holidays more elaborate than others. Since I only knew a home filled with revolving holiday décor, as soon as I got a place of my own, I started buying and making my own holiday nick knacks, but then after several moves, became less than enthusiastic about packing, storing and unpacking said holiday trinkets. So, the last year or two, has consisted of less and less holiday décor.
And unfortunately, this may have caused my enthusiasm for other holiday traditions and blog content to decline as well. In the early years of blogging I would have entire theme weeks dedicated to holidays and yet, and now I may only manage one or two holiday themed blog posts per holiday.
While I should own up to my own lack of organizing and energy in holiday planning, I feel like my family and friends are feeling the same way. We’re all so busy juggling so many different things, and my Mom, mother-in-law and aunts are simply tired of planning, prepping and hosting various holiday events.
Even though I have lacked my normal holiday enthusiasm, I feel like it is my generation’s responsibility to carry on the family traditions. Which brings me to today’s Spaghetti and Meatballs recipe. You see, since my family is from the south, Texas and Louisiana to be exact, holidays for me were filled with many classic southern dishes like grits, gumbo, pecan pie and brisket.
But my in-laws are Italian, and I have quickly embraced the Italian holiday traditions, like a seven fish Christmas Eve dinner and eating grapes for good luck on New Year’s. In fact, one of my favorite Easters was when I learned to make homemade manicotti and cannoli with my in-laws.
So when E’s Aunt and Mom decided that they didn’t want to “do” Easter this year and wanted to go out for Chinese food, I knew I had to step in and intervene. So I made this Classic Spaghetti and Meatballs recipe. I’ve made this recipe several times before and it is quickly becoming labeled “the best Spaghetti and Meatballs recipe” by everyone, my Italian in-laws included.
In fact, they have said this version of a classic Italian recipe tastes just like Nona’s (Grandma’s), whom I unfortunately never got to meet. The key to the fabulous meatball recipe is that it is a mixture of three different meats, beef, pork sausage and lamb, and the bread soaked in milk, instead of bread crumbs.
This classic meal is so comforting and perfect for Easter or any celebration that you want to serve the best dinner ever!
Helpful Tips and Information:
Make Ahead: The meatballs can be made and portioned out raw up to 24 hours in advance. Place shaped meatballs on baking sheet or in a glass 9×13-inch pan in a single layer and cover. When ready to cook meatballs, let sit at room temperate for 15 minutes then continue with recipe as directed.
Serving Suggestion: Serve this classic Spaghetti and Meatballs with homemade garlic bread, red wine (such as a Cabernet or Malbec), Kale Caesar Salad or a simple garden salad and Easy Vanilla Bean Panna Cotta for dessert!
Kitchen Tip: Toss cooked and drained spaghetti with 1 tablespoon olive oil to prevent pasta from clumping together.
Money Saving Tip: Stock up ground beef (affiliate link) for this recipe and keep extra in your freezer for quick weeknight dinners like Texas Frito Chili Pie.
Other recipes you might enjoy:
Cowboy Spaghetti
Pasta Puttanesca
Cajun Turkey Tetrazzini
Campfire Meatballs
Vegan Eggplant Meatballs
Everyone needs a great Classic Spaghetti and Meatballs recipe and this version, paired with garlic bread and a Caesar salad, is the best I’ve ever had!
- Best Italian Meatballs:
- 2 slices whole wheat bread or French bread, torn into 1-inch pieces
- ½ cup whole milk or half and half
- 1 pound ground sirloin
- 1 pound ground Italian pork sausage
- 1 pound ground lamb
- 3 large eggs, beaten
- 1 cup flat leaf Italian parsley, chopped
- 1 tablespoon dried oregano
- 2/3 cup grated Romano Pecorino cheese
- 2/3 cup grated Parmesan cheese
- 1 large yellow onion, grated
- 8 cloves garlic, minced
- ½ teaspoon each kosher salt and black pepper
- 2-3 tablespoons canola oil
- --
- Classic Marinara Sauce:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 8 cloves garlic, minced
- 1 ½ cups red wine (Merlot, Malbec or Cabernet)
- 2 (28-ounce) cans crushed tomatoes
- 2 (28-ounce) cans diced tomatoes
- 2 tablespoons granulated sugar
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried oregano
- 1 Parmesan cheese rind
- ½-1 teaspoon each kosher salt and black pepper
- 2 tablespoons fresh basil, chopped
- 1 cup flat leaf Italian parsley, chopped
- --
- For serving:
- 1 pound spaghetti, cooked according to packaged directions
- How to Make Classic Italian Meatballs:
- In a medium sized bowl, combine bread pieces with milk and set aside for 5 minutes.
- In a large mixing bowl combine ground meat, eggs, parsley, dried oregano, cheeses, grated onion, minced garlic, salt and pepper. Squeeze excess milk from the bread and add the soaked bread to the meat.
- Using your hands, mix the meat mixture until well combined, being careful not to overwork the meat. Using a medium-sized cookie scoop, form the meat into 1½-inch meatballs, placing meatballs on a baking sheet as you make them.
- Heat the canola oil in a large stock pot or a Dutch oven over medium-high heat. Working in batches, add the meatballs, without overcrowding the pan, and sear until browned on all sides, about 2 minutes per side. Transfer seared meatballs to a paper towel lined baking sheet and set aside.
- Once all the meatballs are cooked, prepare the marinara sauce.
- How to Make the Classic Marinara Sauce:
- To the same pot that the meatballs where browned, heat 2 tablespoons olive oil over medium heat. Add onion and cook for 5-6 minutes or until translucent. Add garlic and cook for 1-2 minutes.
- Increase heat to high and add red wine to the pot. Using a wooden spoon or metal spatula, scrape the bottom and sides of the pot as the wine simmers.
- Reduce heat to low and stir in the tomatoes, sugar, balsamic vinegar, dried oregano, cheese rind, and 1/2 teaspoon each salt and black pepper.
- 10. Add browned meatballs to sauce and simmer over low heat for 2-3 hours.
- 11. During the last 30 minutes, stir in the fresh basil and parsley.
- 12. Right before serving remove cheese rind and season, if needed, with additional salt and black pepper. Serve sauce and meatballs over cooked and drained spaghetti.
Ground meat substitute: An additional pound of ground beef or sausage can be substituted for ground lamb.
Red wine substitute: Beef stock can be substituted for red wine.
Marinara sauce a Kitchen Concoctions original recipe
Italian Meatballs adapted from Whatever Happened to Sunday Dinner?
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