Spaghetti And Meatballs

This classic dish features tender, juicy meatballs made from a blend of ground beef and pork, simmered in a savory tomato sauce. The combination of Parmesan cheese, fresh parsley, and garlic creates a robust flavor profile that pairs perfectly with al dente spaghetti. It is a hearty, protein-packed meal that brings the warmth of a traditional Italian kitchen to your dining table. Ideal for family dinners or potlucks, this recipe is satisfying yet straightforward to prepare. The meatballs are pan-fried for a crispy exterior before being gently simmered, ensuring they remain moist and flavorful. Serve with extra grated Parmesan for an authentic touch.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 688.1

Description

This classic dish features tender, juicy meatballs made from a blend of ground beef and pork, simmered in a savory tomato sauce. The combination of Parmesan cheese, fresh parsley, and garlic creates a robust flavor profile that pairs perfectly with al dente spaghetti. It is a hearty, protein-packed meal that brings the warmth of a traditional Italian kitchen to your dining table. Ideal for family dinners or potlucks, this recipe is satisfying yet straightforward to prepare. The meatballs are pan-fried for a crispy exterior before being gently simmered, ensuring they remain moist and flavorful. Serve with extra grated Parmesan for an authentic touch.

Ingredients

1 pound Ground chuck
1/4 pound Ground pork
1 cup Bread crumbs
4 ea Eggs, beaten
1/2 cup Parmesan cheese
1/4 cup Minced parsley
1 ea Clove of garlic, minced
1/3 cup Warm water
1 ea Salt and pepper to taste
1/4 cup Oil or shortening

Directions

1
In a large bowl, combine the ground chuck, ground pork, bread crumbs, beaten eggs, Parmesan cheese, minced parsley, minced garlic, salt, and pepper.
2
Add warm water to the mixture and mix gently by hand until just combined; avoid overmixing to keep meatballs tender.
3
Form the mixture into uniform balls, approximately 1.5 inches in diameter.
4
Heat oil or shortening in a large skillet over medium-high heat.
5
Fry the meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.
6
Transfer browned meatballs to a plate lined with paper towels to drain excess oil.
7
Meanwhile, cook spaghetti in a large pot of boiling salted water according to package directions until al dente.
8
Drain the pasta, reserving 1 cup of pasta water.
9
Return the skillet to medium heat and add the drained pasta to the skillet with the meatballs (or a separate serving bowl).
10
Toss pasta and meatballs together, adding reserved pasta water as needed to create a light sauce consistency.
11
Season with additional salt and pepper to taste and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 688.1kcal

% Daily Value *
Total Fat 26.6g41%
Saturated Fat 10.0g50%
Cholesterol 117.2mg40%
Sodium 920.9mg39%
Total Carbohydrate 71.0g24%
Dietary Fiber 11.0g44%
Sugars 1.5g
Protein 46.5g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For softer meatballs, you can simmer the browned meatballs in a jar of marinara sauce for 20 minutes instead of serving them dry.

To prevent meatballs from falling apart, ensure the mixture is cold before forming them and handle them gently.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

You can substitute half-and-half or milk for the warm water if you prefer a richer, creamier texture in the meatballs.

Keywords: italian, spaghetti, meatballs, comfort food, family dinner, ground beef, ground pork, parmesan, garlic, parsley, pan-fried, simmered, homemade, pasta, main course, traditional, savory, hearty, easy, weeknight

Read it online: https://www.chefs-mate.com/recipe/spaghetti-and-meatballs/