Classic Spaghetti and Meatball

Classic Spaghetti and Meatball :-An old favorite can make you feel good sometimes. It’s simple, there’s no fuss, and this is it. Comfort food made from scratch that the whole family can enjoy.
Classic pasta and Meatballs: This is a classic, easy, no-fuss dinner with homemade meatballs that are soft and juicy and pasta sauce.
The meatballs are made with a mix of ground beef and ground pork, but you can use ground turkey instead, or just beef or pork. They are baked until they’re right, so you can make the sauce without any extra work.

Classic Spaghetti and Meatball


Why You’ll Love This Spaghetti And Meatballs Recipe?





  • 1/2 cup of freshly grated Parmesan cheese
  • ⅓ cup of Panko* ⅓ cup of fresh parsley leaves that have been chopped
  • One-half cup of milk
  • a single huge egg
  • A small shallot, chopped, three cloves of garlic, minced Kosher salt,
  • freshly ground black pepper, according to your preference
  • 1 pound of ground beef that is lean
  • One pound of pork (ground)



  • Olive oil, two tablespoons’ worth
  • one sweet onion, chopped, medium in size
  • 3 garlic cloves, minced cloves
  • A teaspoon and a half of Italian seasoning
  • One-half teaspoon of fennel seeds
  • Crushed red pepper flakes, one-fourth of a teaspoon
  • Half a cup of dry red wine
  • One can of crushed tomatoes, 28 ounces in size
  • 1 can of miniature chopped tomatoes, 15 ounces in size
  • One milligram of sugar
  • One-half cup of fresh basil leaves (chopped)
  • 1 kilogram of spaghetti



  • Put the oven on to 425 degrees Fahrenheit. Prepare a baking sheet by lining it with foil and coating it with nonstick spray or lightly oiling it.
  • Combine the Parmesan, Panko, parsley, milk, egg, shallot, and garlic in a large bowl. Season with one teaspoon of salt and half a teaspoon of pepper. For ten minutes, let it stand.
  • Add the ground beef and ground pork, tossing them together until they are thoroughly blended, using a wooden spoon or your clean hands.


  • The mixture should be rolled into meatballs measuring between 1 and 1 1/2 inches in diameter, resulting in approximately 36 meatballs.
  • The meatballs should be placed in a single layer on the baking sheet that has been prepared. Place in the oven and bake for approximately 12 to 15 minutes, or until browned; proceed to set aside.
  • In a large Dutch oven or stockpot, bring the olive oil to a gentle simmer over medium heat. To make the onion translucent, add it and cook it for around two to three minutes while stirring it constantly. Garlic,
  • Italian seasoning, fennel seeds, and crushed red pepper flakes should be stirred in for around one minute until the aroma is released.
  • It is important to scrape any browned bits from the bott


  • om of the pot before adding the wine.
  • After stirring in the sugar and tomatoes, season the mixture to taste with salt and pepper. Turn the heat down to low and continue to simmer until the sauce has thickened, which should take around twenty minutes.
  • Mix in the meatballs, then cover and continue to boil for around half an hour, or until the flavors have merged together. Add basil, then season with salt and pepper to taste. Stir to combine herbs.
  • Cook the pasta in a large saucepan of salted water that is boiling, following the instructions on the package; then drain it thoroughly.
  • This dish should be served immediately, with meatballs and sauce on top.


Leave a Comment