Homemade Jumbo Meatballs and Spaghetti
Treat your family and friends to a delicious and fun dinner with this recipe for Homemade Jumbo Meatballs and Spaghetti!
Servings 8 servings
Ingredients
For the meatballs:
- Olive oil
- 3 cups white Italian style bread cut in 1” pieces
- 1 cup whole milk
- 1 ¼ pound ground beef
- 1 pound mild Italian sausage
- 1 egg lightly beaten
- ½ medium onion chopped
- 4 tablespoons dried parsley flakes or 1/2 cup finely minced fresh parsley
- 1 teaspoon dried oregano
- 3 ounces finely grated Romano cheese
- 1 cup whole milk Ricotta cheese
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
For the sauce:
- 4 tablespoons olive oil
- ½ medium onion chopped
- 1 garlic clove minced
- 24 ounces passata or 2 15 oz. cans roma tomatoes
- ½ teaspoon dried oregano
- 5 large basil leaves cut in chiffonade
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound spaghetti
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and drizzle with olive oil. Set aside.Olive oil
Make the Panade:
- In a large mixing bowl, combine the cubed Italian style bread and milk. Set aside for 2-3 minutes until bread is softened.3 cups white Italian style bread, 1 cup whole milk
- Using your fingers or a potato masher, mix the bread and milk until thoroughly combined.
Mix and Bake the Meatballs
- To the bread-milk mixture, add all remaining ingredients for the meatballs. Mix until combined.1 ¼ pound ground beef, 1 pound mild Italian sausage, 1 egg, ½ medium onion, 4 tablespoons dried parsley flakes, 1 teaspoon dried oregano, 3 ounces finely grated Romano cheese, 1 cup whole milk Ricotta cheese, 1 ½ teaspoons kosher salt, ½ teaspoon ground black pepper
- Turn the mixture out on a board and divide into 8 equal pieces. Shape the pieces into large meatballs.
- Place the meatballs on the prepared baking sheet and drizzle with olive oil.
- Bake for 15 to 20 minutes or until golden brown.
Prepare the Sauce
- While the meatballs bake, prepare the sauce. In a large pan (large enough to hold the sauce and meatballs) heat the olive oil over medium high heat.4 tablespoons olive oil
- Add the onions and cook 4-5 minutes. Add the garlic and cook for one additional minute.½ medium onion, 1 garlic clove
- Add the passata (or tomatoes), oregano, basil, salt, and pepper. Cook, stirring frequently, until you remove the meatballs from the oven.24 ounces passata, ½ teaspoon dried oregano, 5 large basil leaves, ½ teaspoon salt, ½ teaspoon ground black pepper
Combine the Meatballs and Sauce
- Transfer the browned meatballs to the pan with the tomato sauce. Spoon tomato sauce over the meatballs. Reduce the heat to a steady simmer and cover the pan.
- Cook 30 minutes or until meatballs are cooked through (they’ll register 160 internal temperature on an instant read thermometer).
Cook the Pasta and Serve
- While the meatballs and sauce are simmering, cook the pasta according to its package directions.1 pound spaghetti
- Serve one meatball per person along with some of the sauce over a serving of pasta. Top with shaved Parmesan or Romano cheese if desired.
Notes
- I recommend 80-20 ground chuck for this; the higher fat content adds so much flavor.
- Store leftover meatballs and sauce in a tightly closed container in the refrigerator for up to 5 days.
- To freeze, allow the meatballs and sauce to cool completely. Transfer to a freezer-safe container and freeze for up to 3 months. To serve, thaw overnight in the refrigerator. Reheat gently over very low heat (you may need to add a few tablespoons of water to the sauce).
Nutrition
Serving: 1 | Calories: 871kcal | Carbohydrates: 61g | Protein: 39g | Fat: 52g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1289mg | Potassium: 1004mg | Fiber: 5g | Sugar: 11g | Vitamin A: 734IU | Vitamin C: 13mg | Calcium: 288mg | Iron: 5mg
