Easy Spaghetti and Meatballs
This easy spaghetti and meatballs features juicy meatballs simmered in a flavorful homemade marinara sauce and will quickly become a dinner staple!
Servings 8 servings
Calories 313kcal
Ingredients
Meatballs
- 1 lb ground beef
- 1/2 lb ground pork
- 3/4 cup panko breadcrumbs
- 1 large egg plus 1 large egg yolk
- 2 medium cloves garlic, minced
- 2 tablespoons minced fresh parsley
- 1-1/4 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
Sauce
- 1 medium shallot, minced
- 3 medium cloves garlic, minced
- 2 cans (28 oz each) whole peeled tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- Cooked spaghetti and fresh minced basil for serving
Instructions
Meatballs
- In a large bowl, mix ground beef, pork, breadcrumbs, eggs, garlic, parsley, salt, and pepper together until combined. Scoop mixture into 1-inch balls and place on a plate.
- In a large high-walled skillet or Dutch oven over medium-high heat, heat vegetable oil and swirl pan to evenly coat. Add meatballs to pan and sear on all sides, turning occasionally with a tongs until meatballs are golden brown. Transfer meatballs to a clean plate.
Sauce
- Drain all but 1 tablespoon drippings from pan and set over medium heat. Add shallot and cook 2-3 minutes until translucent. Add garlic and cook 1 additional minute until fragrant.
- Pour whole tomatoes into pan and use a wooden spoon to break up tomatoes against side of pan. Add tomato paste, sugar, oregano, basil, and bay leaf and bring tomatoes to a simmer over medium-high heat. Season sauce with salt and pepper to taste.
- Nestle meatballs into pan and reduce heat to medium-low. Allow sauce to simmer 20-25 minutes, stirring and smashing tomatoes occasionally until sauce is reduced and thickened and meatballs register 165F.
- Remove and discard bay leaf and season sauce with additional salt and pepper to taste if needed. Serve sauce warm over cooked spaghetti with basil on top. Enjoy!
Notes
Storing Instructions
Store sauce in refrigerator up to 6 days. Sauce may also be frozen up to 2 months.
Nutrition
Serving: 8 oz sauce (calculated without pasta) | Calories: 313kcal | Carbohydrates: 15g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 784mg | Potassium: 700mg | Fiber: 3g | Sugar: 7g | Vitamin A: 422IU | Vitamin C: 22mg | Calcium: 105mg | Iron: 4mg