Description

A hearty and comforting Classic Spaghetti with Meatballs recipe featuring a flavorful blend of ground pork and beef meatballs simmered in a rich tomato sauce, served over perfectly cooked spaghetti and garnished with Parmesan and fresh basil. This timeless Italian-American dish is perfect for a family meal or special occasion.

Ingredients

Scale

Meatballs

1 1/2 pounds ground pork
1 pound ground beef
1/2 cup panko breadcrumbs
1/4 cup whole milk
1/4 cup grated Parmesan
2 tablespoons minced basil
1 tablespoon kosher salt
1/2 teaspoon Simply Organic Smoked Paprika
1/4 teaspoon Simply Organic Crushed Red Pepper
1 garlic clove, finely grated

Sauce

3 tablespoons olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon Simply Organic Crushed Red Pepper
1/4 cup red wine
1 (28-ounce) can tomato purée
1/4 cup chicken stock or water
2 tablespoons honey
1 Parm rind (Parmesan rind)
Kosher salt, to taste
1/2 teaspoon Simply Organic Smoked Paprika
Some thyme (approx. 1 teaspoon, dried or fresh)

Pasta and Garnish

1 pound spaghetti
Grated Parmesan, for garnish
Basil leaves, for garnish

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Instructions

Make the Meatballs: In a large bowl, combine the ground pork, ground beef, panko breadcrumbs, whole milk, grated Parmesan, minced basil, kosher salt, smoked paprika, crushed red pepper, and finely grated garlic. Gently mix with your hands just until combined to avoid overworking the meat. Scoop out into ten 1/2-cup portions and shape into meatballs.
Brown the Meatballs: Heat olive oil in a large Dutch oven over medium-high heat. Add the meatballs carefully and cook, turning as needed, until they develop a golden-brown crust on all sides, about 12 to 15 minutes. Remove the browned meatballs and set aside on a plate.
Prepare the Sauce Base: In the same pot, add the sliced garlic and crushed red pepper. Sauté until the garlic is lightly golden and fragrant, about 1 minute. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce slightly.
Simmer the Sauce and Meatballs: Add the tomato purée, chicken stock or water, honey, smoked paprika, thyme, Parmesan rind, and kosher salt to taste. Stir to combine, then return the meatballs to the sauce. Bring the mixture to a simmer, cover the pot, and cook gently for 1 hour, allowing flavors to meld and meatballs to cook through.
Cook the Spaghetti: About 10 minutes before the meatballs finish cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, approximately 9-10 minutes. Drain the pasta well.
Combine and Serve: Remove the meatballs from the sauce again and add the cooked spaghetti to the simmering sauce. Toss the pasta to coat evenly. Adjust seasoning with additional kosher salt if needed. Divide the pasta among serving bowls, top each with meatballs, and garnish with extra grated Parmesan and fresh basil leaves. Serve immediately.

Notes

For best flavor, use fresh herbs and high-quality Parmesan cheese, including saving the rind to enrich the sauce.
Simmering the meatballs in the sauce for a full hour ensures tenderness and deep flavor.
Use a large enough pot to avoid overcrowding meatballs when browning for even cooking.
Red wine in the sauce adds complexity but can be omitted or substituted with extra chicken stock if preferred.
Adjust crushed red pepper according to your spice preference.