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Spaghetti and meatballs

Enjoy this yummy classic dish with homemade sauce!
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Course: Main Course
Cuisine: Italian
Keyword: basil, ground beef, italian, meat balls, pasta, pasta sauce, Spaghetti, tomato sauce
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 people
Calories: 1043kcal
Cost: 25

Ingredients

For the sauce

  • 2 28oz crushed tomatoes canned
  • 1 tbsp olive oil extra virgin
  • 1 1/2 cup white onion chopped
  • 5 garlic cloves divided
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 1 tbsp dried oregano
  • 1 tbsp fresh parsley chopped
  • 1/4 cup fresh basil chopped
  • 2 bay leaves
  • 2 tsp salt
  • 1 tsp pepper
  • 1 cup roasted tomatoes halved
  • 2 tbsp roasted garlic chopped
  • 1 tbsp olive oil

For the meat balls

  • 2.75 pounds ground beef 80/20
  • 1 tbsp Italian seasoning ground
  • 1 cup panko bread crumbs
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp garlic powder
  • 1 egg beaten
  • 1 tbsp olive oil

For pasta

  • 1 pound spaghetti pasta
  • 1/4 cup olive oil

Optional toppings

  • fresh parmesan cheese
  • fresh basil leaves
  • fresh parsley leaves

Instructions

For the sauce

  • Heat oil in a large skillet on medium heat. Add onions and cook for 6 mins stirring often. Add the minced garlic, thyme, rosemary and oregano and cook until fragment. About 1 minute. Turn heat off. Add onions, garlic, crushed tomatoes, rosemary, thyme, oregano, parsley, salt and pepper to a blender or food processor and blend until completely smooth. Add sauce back into the skillet and heat over medium heat. Add in bay leaves. Bring sauce to a low boil stirring often to prevent burning. Once sauce reaches a low boil, turn heat down to low and place a lid over the skillet. Simmer for one hour, stirring occasionally.
  • Preheat oven to 400 degrees. Place tomatoes and garlic on a baking sheet and pour olive oil over. Mix well coating every side. Roast for 20 mins or until tomatoes blister. Pull from oven and set aside.

For meatballs

  • Using a grinder or a mortar and pestle, combine salt, pepper, garlic powder and Italian seasoning and grind to a very fine powder. Add all ingredients to a large bowl and mix together well. Using a kitchen scale roll meat balls into 3.75oz balls.
  • Turn oven down to 350 degrees. Heat oil in a large cast iron. Brown each side of the meatballs until you get a nice brown crust. Place cast iron into the oven and bake for 30 mins or until internal temp reaches 160 degrees.

For pasta

  • Boil one pound of spaghetti pasta according to the box directions. Drain pasta, pour olive oil over pasta and mix, coating all of the pasta in a thin layer of oil. Pour pasta back into the pot. Remove the by leaves from the sauce. Start pouring the sauce over the pasta very slowly. Stopping and stirring in between pours. You want a light coat of sauce over all the pasta. Reserve some sauce for the meat balls.
  • Add your pasta to a dish, sprinkle the roasted tomatoes and roasted garlic all over the top of the pasta. Add your meatballs on top of the pasta, pour sauce over each meatball and top with your preferred toppings. Enjoy!

Nutrition

Serving: 24oz | Calories: 1043kcal | Carbohydrates: 73g | Protein: 49g | Fat: 60g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Trans Fat: 3g | Cholesterol: 175mg | Sodium: 1462mg | Potassium: 888mg | Fiber: 5g | Sugar: 6g | Vitamin A: 409IU | Vitamin C: 8mg | Calcium: 134mg | Iron: 7mg