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Spaghetti and Meatballs

A platter of homemade spaghetti and meatballs topped with freshly grated Parmesan and parsley with a serving fork and spoon
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  1 hr 10 min

Ingredients

  • 3 (28-ounce) cans whole stewed tomatoes
  • 2 (28-ounce) cans tomato sauce
  • 3 large white onions, halved
  • 1 cup (2 sticks) salted butter
  • 2 pounds 80/20 ground beef
  • 1 pound ground pork
  • 3 large eggs
  • 1 cup Italian-style breadcrumbs
  • ¾ cup finely chopped fresh flat-leaf parsley leaves, plus more for serving
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • 6 garlic cloves, minced
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons freshly cracked black pepper
  • 2 pounds cooked spaghetti, for serving

Method

  1. In a large pot, combine the whole tomatoes and their juices, crushing the tomatoes with your hands as you add them, tomato sauce, onions, and butter. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook, stirring often, until the onions are softened, about 40 minutes. Using tongs, carefully discard the onions. See Note.
  2. While the sauce is simmering, make the meatballs. In a large bowl, combine the beef, pork, eggs, breadcrumbs, parsley, Parmesan, garlic, salt, and pepper. Mix well, then with wet hands, form golf ball–size balls (about 2 tablespoons each). You should have 40 to 45 meatballs.
  3. Carefully add the meatballs to the sauce. Return the sauce to a simmer over medium heat, then reduce the heat to low, cover, and cook for 30 minutes, or until the meatballs are cooked through.
  4. Serve the meatballs and tomato sauce over spaghetti topped with additional parsley and Parmesan.

Notes

If you prefer a smoother sauce, blend the sauce with an immersion blender after you remove the onions.