Spaghetti and Meatballs

Spaghetti and Meatballs

What is one of the all time greatest comfort foods? Easy answer, spaghetti and meatballs. It is a classic that everyone (unless your vegetarian of course) should know how to make, and make right. For this recipe I added in all my favorite components of good meatballs – two kinds of ground meat (not too lean), fresh bread crumbs, plenty of herbs, light on the eggs so they aren’t dense, a nice browning before simmering in sauce for added depth of flavor, and of course a good marinara sauce to cover, that’s not too thick or thin and that won’t be labeled as bland. This hearty dish is one that will satisfy everyone at the dinner table and will likely become a recipe you’ll turn to time and time again.

Ingredients

  • 1 1/2 cups fresh white bread crumbs
  • 1/2 cup buttermilk
  • 1 lb ground beef (preferably 80/20)
  • 3/4 lb ground pork (preferably 80/20)
  • 1 large egg, whisked until frothy
  • 1/3 cup finely shredded Parmesan cheese, plus more for serving
  • 1 1/2 Tbsp chopped fresh basil
  • 1 1/2 Tbsp chopped fresh parsley
  • 1 tsp dried oregano
  • 1 tsp dried marjarom
  • 3/4 tsp crushed fennel seeds
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper, to taste (I used 1 1/4 tsp salt and 1/2 tsp pepper)
  • 1/2 cup extra virgin olive oil
  • 3 Tbsp extra virgin olive oil
  • 1 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 (14.5 oz) cans diced tomatoes
  • 2 Tbsp tomato paste
  • 1 tsp granulated sugar
  • 3 Tbsp chopped fresh basil
  • 2 Tbsp chopped fresh flat leaf parsley
  • 1 Tbsp chopped fresh rosemary
  • Cooked spaghetti noodles, for serving
Read the whole recipe on Cooking Classy