Italian Meatballs with Pasta
A classic and delicious Italian comfort food
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 14 Large Meatballs
- 2 lbs of lean ground beef
- 1/2 cup of milk
- 1 1/2 cups of dried bread crumbs preferably panko
- 2 eggs lightly beaten
- 1/2 cup of freshly grated Parmesan cheese plus more for the table later
- 2 tbsp of finely chopped parsley
- 2 tbsp of finely chipped fresh basil
- 3 cloves minced garlic
- 1 tbsp kosher salt
- 1/2 tbsp freshly ground black pepper
- 2 cloves of garlic minced
- 1/4 tsp of crushed red pepper flakes
- 1 small yellow onion spanish finely chopped
- 2 28 oz cans of whole San Marzano tomatoes
- 1 tbsp of butter
- 4 tbsp of extra virgin olive oil best quality you can find
- 1 tsp of salt and pepper and more to taste
- 1 tbsp fresh chopped basil
- 1 tbsp dried oregano
- 1 tbsp salt
- 1 box of spaghetti you can use a whole box of ziti, penne or rigatoni as a substitute
Preheat your oven to 375 degrees.
In a large bowl combine your dried breadcrumbs and milk and let sit for a couple minutes to let the bread crumbs absorb the milk
Next add 3 cloves of minced garlic, 2 tbsp of chopped basil, 2 tbsp of chopped parsley and 1/2 cup of freshly grated Parmesan and mix well.
Now, take in the amazing scent!
Next add your ground beef and beaten eggs along with 1 tsp of salt and pepper
With your hands gently work all of the ingredients together.
Grab a large sheet pan (or oven proof heavy bottom pan) and place next to your bowl.
Start grabbing your meatball mixture and gently roll your meatballs into round balls about the size of a small scoop of ice cream and place on your sheet pan.
Repeat this until all the meatballs are made.
Once all the meatballs are on the sheet pan, drizzle them all with a little olive oil which will help them get that nice outer crust when cooking.
Bake for about 30-40 minutes or until the meatballs are nicely browned and crisp.
In a large pot over medium heat, add your olive oil, red pepper flakes, onions and garlic and cook for about 4-5 minutes or until the onions begin to soften.
Now add your canned whole tomatoes and with a potato masher or with a large spoon, begin gently pressing down on the whole tomatoes so they begin to break apart.
Next, add 1 tbsp of fresh basil, 1 tbsp of salt and 1 tbsp of dried oregano and stir well.
Cover with a tight fitting lid and turn down heat down to low and allow to gently simmer for at least one hour.
Once your meatballs are fully cooked, with a flat spatula carefully begin removing them from the sheet pan and adding them into the pot of red sauce.
Make sure you coat all the meatballs with the sauce.
Now go ahead and add your tbsp of butter and gently mix that into the sauce.
Cook for another 20 minutes. Taste for seasoning and see if it needs any salt.
Bring a large pot of water to boil on the stove.
When the water is boiling salt it well and follow the instructions on the box of pasta for cooking to al dente.
Once the pasta if cooked drain the pasta and place it back into the pot.
Add 1 ladle of the red sauce to the pasta and mix well to prevent it from sticking to itself.
You can plate this family style by placing your pasta in a large platter style bowl and scooping out the meatballs over top and then pour your sauce right over that.
Serve with freshly grated Parmesan cheese and enjoy!