Treat your family and friends to a delicious and fun dinner with this recipe for Homemade Jumbo Meatballs and Spaghetti!
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 8servings
Ingredients
For the meatballs:
Olive oil
3cupswhite Italian style breadcut in 1” dice
1cupwhole milk
1 ¼poundground beef
1poundmild Italian sausage
1egglightly beaten
½medium onionchopped
4tablespoonsdried parsley flakesor 1/2 cup finely minced fresh parsley
1teaspoondried oregano
3ouncesfinely grated Romano cheese
1cupwhole milk Ricotta cheese
1 ½teaspoonskosher salt
½teaspoonground black pepper
For the sauce:
4tablespoonsolive oil
½medium onionchopped
1garlic cloveminced
24ouncespassataor 2 15 oz. cans roma tomatoes
½teaspoondried oregano
5large basil leavescut in chiffonade
½teaspoonsalt
½teaspoonground black pepper
1poundspaghetti
Instructions
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and drizzle with olive oil. Set aside.
In a large mixing bowl, combine the cubed Italian style bread and milk. Set side for 2-3 minutes until bread is softened. Using your fingers or a potato masher, mix the bread and milk until thoroughly combined.
Add all remaining ingredients for meatballs. Mix until combined.
Turn out on a board and divide into 8 equal pieces. Shape 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.
While the meatballs are baking, prepare the sauce.
In a large pan (large enough to hold the sauce and meatballs) heat the olive oil over medium high heat. Add the onions and cook 4-5 minutes. Add the garlic and cook for one additional minute. Add the passata (or tomatoes), oregano, basil, salt, and pepper. Cook, stirring frequently, until you remove the meatballs from the oven.
Transfer the browned meatballs to the pan with the tomato sauce. Spoon tomato sauce over the meatballs, turn the heat down 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).
While the meatballs and sauce are simmering, cook the pasta according to its package directions.
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 I prefer 80-20 ground chuck; 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).