Spaghetti & Meatballs
Homemade Spaghetti & Meatballs. Sunday comfort food. Italian Sunday dinners for a cozy night in with homemade spaghetti, homemade meatballs, and homemade sauce. Comfy, cozy, feel good in your bones meal. Extra saucy, paired with ricotta cheese, topped with a little bit of basil and Parmesan. So so good !!
If you’re Italian, then you probably understand the whole Sunday dinner thing. It’s always about the pasta. And spaghetti and meatballs is literally the classic dish.
We wanted to end the month of February with a cozy, feel-good recipe. It doesn’t really get any cozier than a simple Italian Sunday dinner. Although, I guess the truth is there is nothing all that simple about Sunday dinner when you’re Italian. It’s all about spending time with family, having a little bit of wine, and definitely A LOT of pasta.
Spaghetti and Meatballs is one you can never go wrong with because everyone always seems to love it. And it’s like the ultimate comfort food.
Honestly, can you guys believe we’ve never shared a Spaghetti and Meatballs recipe with you yet?! When we actually thought about it, my mom and I were like, how have we never shared Spaghetti and Meatballs when our specialties are Italian classics?!
So if you’re just as shocked about it as we were, here you have it !! Check out the recipe below !! We’ve shared how to make our homemade pasta, meatballs, and sauce. Add a little ricotta cheese, basil, and red pepper flakes. This dish is simple Sunday heaven !!
Ingredients
For the Meatballs
1/4 cup milk
5 - 6 slices white bread; torn into chunks
3 eggs
1/2 cup pecorino romano
1/4 cup parsley; finely chopped
2 garlic cloves; minced
salt, pepper, dried oregano, and dried basil
1 pound ground sirlion
1 pound ground veal
1/4 - 1/2 cup as needed Italian style breadcrumbs
For the Gravy
1/3 cup olive oil
1 onion; chopped
4 garlic cloves; sliced
1/4 cup white wine
3 - 4 box Pomi strained tomatoes
2 bay leaves
1 handful parsley leaves with stems
salt to taste
1 - 2 pounds spaghetti (homemade or store bought)
fresh ricotta and fresh basil for serving
Directions
In a large bowl, mix the bread and milk. Add the eggs and stir to combine. Add the cheese, salt, parsley, garlic, oregano, and basil. Combine well. Gently mix in the ground meat. Stir until combine. Do not over mix. Roll into balls and place on a prepared broiler pan. Cook in 375 degree oven for 20 - 25 minute until starting to brown.
In a large stock pot, heat the olive oil. Add the onion and garlic. Fry until starting to brown. Remove all of the garlic and most of the onion. Add the wine and cook until evaporated. Add the strained tomatoes, bay leaf, parsley, and salt. Cook for 30 - 40 minutes starting on medium-high heat then simmering over low heat. Remove herbs and add the partially cooked meatballs. Cook for another 20 - 30 minutes or until the meatballs are cooked through.
Cook the pasta and drain. Add the pasta to the gravy and toss to combine. Serve topped with fresh ricotta cheese and fresh basil.
